brioche

made brioche (no sourdough). made half the dough into a tart base, covered with creme fraiche and berries - and the rest of the dough into little buns. tried to make the "nipples" but as it proved they disappeared... Was actually a very easy dough to make. Used the super dough hook at flavours, then kept it in the fridge for 2 days (also worked after three). The taste was great. Soft and not too sweet.

1:2:3 loaf with a rye starter

made my norm 1:2:3 but with a rye starter. taste is good. texture is good. crust is good. the only thing is that my last few breads have all been very flat. they never seem to rise properly any more. maybe the starter has become too dormant in the fridge, and never fully revives? mayb my doughs are too wet?

sourdough rye crispbreads

sour rye taste really quite strong - which is good. wonder what will happen as they dry out more?

cinnamon and raisin sourdough ring

made 0.5 of a Dan Lepard recipe. didn't have enough raisins - but still worked pretty well. looks like a huge cinnamon and raisin bagel.

Debs was away so i got to shape her chollah. very fun. this was one of the little rolls. i plated it - i think maybe i was meant to just knot it. but it did come out looking sweet.