It has been a weekend of sunshine and showers!
Just when the pots were ready to handle and fettle we had a call for assistance!!I went over to Clyne in the Neath Valley with The Carpenter to help Daughter and Family repaint her husband's house. Previous tenants had painted it brown....and made a mess of the paint job as well!
Houses haven't been selling for a long time now. Even before people actually realised what was happening things had slowed down here. Then you try and rent out what you have and people don't care because they don't own it. Not that it would be better to look after what is there and respect it even if you don't own it.
On the other hand some people don't look after what they own even when they can....
I was an extra pair of hands keeping the Twins occupied. Then on Sunday I did some bramble clearing where they have encroached from neglected ground outside the garden.
It has made a good change and different views to see on the journeying.
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3 comments:
golly, great pics, but let me understand this, you are a grandmother? Wowie!
Gwynneth..wonderful pictures this morning--wish we had Spring.
HOpe your pots get dry (looking at the post before this one)..and the bread looks great! Can you share the recipe? It looks like a great dense hearty bread.. thanks.
Still snowing here in Alberta!!
Cheers. Trish
I make sourdough bread, based on a recipe in Richard Berthinet's book "Crust" . (I use his other book "Dough" too)
600g strong wholemeal flour, 200g strong white, 400g ferment, 20g salt, 680g water.
break the ferment into bits, like rubbing fat into flour. Add water.
Scrape the dough onto the table. You're not supposed to add any more flour, but I do add a couple of handsful!. Clean and flour the bowl! pull and fold the dough for about 10 mins, add salt, carry on for 5 mins, then you should be able to flour a bit of table, put the dough on it and knead to a round. put in the bowl,warm place for 1 hour, knead, repeat. then cut in 2 and place on floured linen cloths in baskets to prove overnight. I do it in tins (no baskets)In the morning, oil and flour the tins, gently tip the dough in and peel the cloth off. Carry on rising...could be a couple more hours! Bake at 250 5 mins,reduce to 230 for 30 mins. When you put the bread in the oven, mist water in, or pour water in a baking tray in the base of the oven. Wrap in tea towel to cool. Hope that helps!
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