Some of yesterday's work product.
Duck liver pate and chicken soup, the main ingredients for which are free range ducks and chickens from Red Earth Farm, just outside the village and, of course, sourdough rolls.
I mentioned last week, that I had sold my first loaves of bread. Both of them.
The sourdough bread journey continues and this week, I tried four. Because I don't have bannetons, I tried a tip that I picked up on Instagram: to use floured tea towels and pegs instead.
Let's just say, I will continue trying - and learning not to strangle the bread. 🤦🏼♀️🤭
On the upside, the two customers who bought last week's loaves, came back for more. The other two also sold.
Despite the really rustic shape, I call that a win.
Because we came home with just a single roll, I will be practising again this week.
Speaking of which, I am getting better at not just feeding mother Ursula, but ensuring she produces sufficient to give rise to the requisite number of offspring when I command.
More in this journey will follow...
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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