Proof Microbakery

Back in production after a long break! Folks, don’t be shy about giving your starter away to others… share the love. Because when your much loved starter dies after long neglect you can get going again with its clone.

I restarted with starter I originally shared with my sister. This was the starter I brought back from UK Sourdough School in 2017!

I have been baking a few festive treats from Amy Bakes Bread. This is the sourdough raisin loaf. I am just about to slather to toast with butter. Yum. No regrets!

Both starters are lively again. They had a holiday too, while I was away, although it was way less scenic for them in the back of the fridge.

I have made 5 loaves of my basic sourdough, and now have my grainy "Vogels" one on the rise.

I am keen to try some incusions soon, after enjoying flavours like fig and orange while in France. (Great with cheese)

Another bakery, this time in Normandy. I have been asked " why so many bagettes?" my answer: you should have seen the amount of cheese! and there were 7 of us!

One of the bread highlights of my recent trip to France was visiting this bakery in the country heart of the Garonne area.

They just fire up the bread oven once a week, and on Friday you can attend the small but perfectly formed market to buy not just bread, but cheeses and all dairy products (including raw milk) fruit and veges, meat, local wines plus some yummy artisanal treats for the apero platter. When you finish your shopping you can relax with a hot meal option, drinks and live music.

I wonder if they need a volunteer next summer?

Sourdough discard pastry! Now my hens are laying again I can make bacon and egg pies. The “J” is for my father James. My sister is doing a special delivery for me.
I used the recipe from Little Spoon Farm

Experimenting with making partially baked sourdough pizza bases. My housemate is making pizza tonight, and he usually buys pre-made one. Call me a snob, but homemade sourdough is so much better! So I have made him these bases. I'll update you on how they turn out....
I used Sune the Food Geek's recipe and just baked for 7 minutes, then cooled on the rack.

I was shocked when i worked out the ingredient cost at less that $1.80 for 3 bases, each around 360g, compared with $6.10 for the bought ones at around 150g each. Plus... sourdough!

Made bagels again to prove it wasn’t a fluke. Yes, they are that easy! Looking forward to trying one with my fresh lemon curd 🍋
Taking orders soon

First sourdough bagels! Had to make my “Everything Bagel” topping too. Definitely will be making again