The title says it all. First of all I just need to apologize for my long absence with no contact or posts what-so-ever. I know I left some of you hanging and I don't feel good about that. I seem to have fallen out of my serious baking mode and have been waiting for the time when I could jump back into it again. I'd say I am back in, but not all the way...maybe just the tip of my pinky is back in baking mode, but it's something and I'm going to hang onto it and hope it spreads! I believe I'll be baking and posting once a month to start until the rest of me can get fully back into the swing of baking more often. Now this is not to say I haven't baked...I did bake around the holidays (most of the things I baked I had posted last year).
Secondly, I'm sure some of you might wonder what I have been up to the past few months if baking had taken a back seat. Well, I got bit by the knitting bug and was filling my days with some serious knitting for my
Etsy store. I then received this beauty for Christmas and have been a fiber-loving-yarn-spinning-and-dyeing fool since it's arrival.
So, look for a new recipe post from me in the next few days! It will be so nice to be back in the swing of things again! I'm thinking perhaps apples....hmmmmm...
13 comments:
Yay! Glad to have you back! We're enjoying having some of your yarn and are happy to see you back in the blogosphere!
We're doing a sourdough made with pineapple juice! Should be fun, and we'll tell you about it one day. :)
Aw thanks! It is good to be back :). Glad you are enjoying the yarn!
Definitely do tell about the sourdough! It sounds very interesting. I'm going to have to get a new starter going as my sourdough baby was a bit neglected. Happy Baking!
Cut yourself some slack. Just think of yourself as multifaceted and barmy--just like your dear old Mum. I know, I am her. Bake on!
Mix 3 1/2 tbs. whole wheat flour with 1/4 cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
Add to the above 5 1/4 tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Add 1/2 cup whole wheat flour and 1/4 or less purified water. You should have a very healthy sourdough starter by now.
Those are the instructions. Our 'baby' has gone through steps 1, 2, and 3 ... and is a day ahead of schedule. Step 2 took all of a day, and she (yes - she's named Sadie) has really begun to digest the flour. We're going to probably have to bake a loaf or two tomorrow. Which is creepy, 'cause Scotland? Not so much with the warm enough temperatures to get bread going!
Oh, I'm so happy you're coming back. I was seriously considering calling a search party. You don't know me, but your blog was the first food blog that I discovered, and the one that eventually inspired me to start my own. I've tried many of your fabulous recipes, and I've really missed your posts. I'm glad you've had fun knitting. But I'm even more glad you're coming back to baking. Thanks for the update!
Thanks Mummy! I know I tend to stray from one project to the next, but the baking is calling me back, thank goodnes :). Talk to ya later!
Davimack: I'll have to give that one a try too. I need to get a few more containers for starters so I can try out a few at a time.... Scotland may not be warm, but there must be a lot of little yeastie beasties in the air!
Pollywoggy: What a wonderful thing to say! Thank you so very much for the compliments. I'm glad I was one of the ones that inspired you to start your own blog :D. I'll still be knitting and spinning, but making more room for baking again!
Oh, yeah - lots of wee beasties! :)
This starter seems to be getting quite a bit of activity, and is more active than our SF Bay Area starter. Give it a shot - we're just using a cleaned food jar (molasses, in our case) with some holes poked in the lid.
I'm glad to see you back! I can't remember if I've commented here before but this has always been a favorite food blog of mine & I had been wondering where you were.
Knitting is my other favorite thing, besides baking, so I'm glad to see you're into that now! Your handspun yarns are GORGEOUS! Best of luck with that, and if you're on Ravelry you should let us know (or just find me, I'm "fromblossoms" on there).
Take care!
Leeann: Thank you! It is good to be back. I've been here, just not um...here here (if that makes sense).
Thanks so much for the yarn compliment :D It's become quite the project for me!
I am on Ravelry as "moonlightbaker" I'll look you up next time I go to the site (which is fairly often as it's a addictive site). Take care :D
Several months ago I killed my sourdough starter (you can read about the tragic event here: http://chewingsoup.blogspot.com/2007/08/lil-starter-that-could.html ), and after looking through several sourdough recipes, and blogs, I finally chose yours... because you had named yours too (I have the best reasoning skills *cough*)!
Anyway, the recipe worked very well, along with a few other of your recipes I've tried, and I really love reading your blog. So in other words, I'm glad you'll soon be baking again!
- Lady A
Hello Lady A and thank you :) My poor Dudley starter has passed on, but I'm glad his methods worked well for you :). I think I'll be starting up a Dudley 2 soon.
I'm glad to be baking again soon too!
Now I'm off to read about your little starter!
Welcome back!!
Yeah! You're back!! Missed you!
Post a Comment