Unlike ‘normal’ bread, sourdough bread no yeast is used, instead is made with a starter which contains wild yeast. I have to keep feeding it to keep it active (a bit like ginger beer). The starter is just flour and water, which, after a while starts to ferment as the natural yeast takes hold. it’s all quite interesting, and now the bread no longer looks like door stops, quite rewarding!
This was with the remains of the cheese we had for Ian’s birthday. I know I have said this before, however, while our eyes water as we walk out of the shop saying ‘we spent THAT MUCH on cheese…’, it does last a long time and probably works out more economical than buying smaller blocks of cheap cheese over time. I think because our celebration cheese are always more tasty than normal cheese, we eat less of it too, which is why it lasts so long.
Ludvig’s latest words are ‘you’re fabulous’ – he picked this up really quickly, although he’s not quite perfect with it yet. We’re wondering whether to try to teach him colours or to count, or whether he is too young yet. Very difficult not to walk round smiling when there’s a little voice shouting ‘you’re fabulous’ at the top of his voice!!!