And if I’m honest, it’s starting to really annoy me…
After the breadmaking day, I was full of enthusiasm, and crazy ideas for starting breadmaking lessons in schools, or starting a little artisan bakery, and pedalling my wares around the town. But unless there is a huge demand for flat or strangely shaped loaves, that are sometimes still a bit ‘cakey’, this is not going to be the best business plan ever…
Little Ken was actually ok. His only fault was a very tough crust, and I’m still not sure why that was (any suggestions?) And I kind of assumed that I would steadily improve from this point. But instead, I have gone backwards….
My latest attempt at a sourdough loaf rose ok in the bowl, but then failed to ‘pouff’ up at all in the oven
And I may have left my latest attempt at Aidan’s “soulful white” to prove for a little too long…
Despite it’s slightly unconventional appearance, this was actually my best attempt yet at a regular loaf. It was much less cakey and dense than previous efforts, and even the Smalls ate it..!!
I am feeling a little despondant. I was so enthused and excited after my brilliant day at River Cottage, but now I feel like giving up. But I know I mustn’t. Real bread is soooooo much better than shop bought processed rubbish.
So…Onwards and upwards as they say.
Anyone got any advice to help me out?
Or tales of bread making woe to make me feel better..!!