The weekly loaf

Since attending my bread making course I have been baking a weekly loaf, experimenting with different flour combinations and proving times. I even took a loaf on holiday, carefully wrapped in brown paper and string. Suddenly flour and it's many different sources has become endlessly fascinating, as has watching the developments of different sourdough leavens in my fridge (yes, my collection is growing). This week I have plans to try a Kamut loaf and also to incorporate some dried fruit and fresh herbs for some different flavours. Fig and rosemary? I think this could work, watch this space to find out! Imagine a fresh slice slathered in homemade butter....

To date, the only specialist equipment I have bought is a digital thermometer with an extra fine probe to test for internal temperature and everything else I use is easily found in a normal domestic kitchen. The trouble with making a lot of bread is of course, eating it too and toast and homemade jam has become a weekend ritual. I think a cheese making course could be next on the cards, especially as I've recently become rather addicted to Cornish Yarg.