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Absence makes...
Jul. 26th, 2023 12:03 pmBefore we set off for our midsummer break in Fife, I baked a loaf of bread and froze the refreshed sourdough starter. I've done this before: it works, though the first loaf after thawing probably won't be the best loaf ever.
Since we will be away from home again in August (observing D's birthday, in Scotland again, but in the southwest this time) I decided to take a break, and to leave the starter in the freezer between the two trips. I can buy good bread, and freeze it until needed, and I can enjoy not having to schedule bread-making days. Baking a loaf of bread isn't a huge task, but it does demand attention at intervals throughout the day, so if I'm up late, or out during the day, or eating dinner early so we can go out in the evening, then that day isn't ideal ...
This sounds trivial. Well, it is trivial. But also, I find that I am missing my home-baked bread, missing the result but also missing the process. I suspect my memory is playing tricks on me, and concealing how reluctant I am on occasions when I need to bake because the sourfough must be appeased, really won't wait any longer.
Still, when we return from Scotland I will thaw my starter. I don't rule out more holidays later in the year; I can always freeze it again. But right now, I am looking forward to baking.
Since we will be away from home again in August (observing D's birthday, in Scotland again, but in the southwest this time) I decided to take a break, and to leave the starter in the freezer between the two trips. I can buy good bread, and freeze it until needed, and I can enjoy not having to schedule bread-making days. Baking a loaf of bread isn't a huge task, but it does demand attention at intervals throughout the day, so if I'm up late, or out during the day, or eating dinner early so we can go out in the evening, then that day isn't ideal ...
This sounds trivial. Well, it is trivial. But also, I find that I am missing my home-baked bread, missing the result but also missing the process. I suspect my memory is playing tricks on me, and concealing how reluctant I am on occasions when I need to bake because the sourfough must be appeased, really won't wait any longer.
Still, when we return from Scotland I will thaw my starter. I don't rule out more holidays later in the year; I can always freeze it again. But right now, I am looking forward to baking.
