Birthday weekend, busy month, bread mania

Another year added to the 50-bunch and a turn in weather for the better. In one week it has gone from a cool 14-17° to a toasty 29°C this past Saturday. I couldn’t have asked for a more beautiful day/weekend to celebrate at home with the MotH, furkids, and great food and drink. The MotH made his specialty saffron risotto (risotto alla Milanese) and osso buco. Opened a lovely Nebbiolo from the Langhe and voila! – Sunday lunch is served.

On my actual birthday (Saturday) we had a long day of errands, but with cured meats procured from the supermarket, some of that cheese bought on a foggy day a couple of weeks ago, and homemade flatbread, it was enough to fill the belly before stepping out for more errands.

June is always crazy like that and you’d think that I’d be prepared from day one. Well I am, on the garden front. But then I had to go and get myself interested in long fermentation breadmaking after spotting something on Instagram, and now I have 4 starters and 8 different types of flour (and growing) in the pantry. I have been baking A LOT of bread!

The end of an olive flatbread and a slice of turmeric bread

At first I simply used my starter in the premixed flours that I normally purchase at the super. Now I want to blend my own mixes, adding different flavors, textures, etc. I’m not quite there yet because I haven’t settled on the ideal flour for long-rise breads, but I love, love, LOVE it when I cut into a loaf and it has gorgeous holes! The month of May was cool enough that I could crank up the oven and not break a sweat (or overstimulate the sourdough starter), but now I need to adjust the whole dang schedule to avoid baking in the middle of the day. When I have attained the perfect loaf, I will certainly be breaking bread on these pages.

7 thoughts on “Birthday weekend, busy month, bread mania

  1. Nonna T

    Happy Birthday! Osso buco, especially with a meyer lemon gremolata is oh so good. Your bread looks amazing! Our son-in-law has been making homemade sourdough bread with his own starter for a couple of years now. His bread is truly a joy to eat.


    1. Rowena Post author

      Oh, if I could only grow lemons successfully here (tried with Yuzu and failed miserably), Meyer lemons would be among my citrus ‘babies’.

      About the starter, I’ve tried several times in the past to maintain a starter but no good ever came out of it. I think because we were so spoiled to simply go to the fornaio or panificio…LAZY is the operative word here!


  2. kat

    So cool! i really should check the yeast in my freezer, it probably is not useable, but would love to make some anpan:)
    happy happy birthday!


    1. Rowena Post author

      Thank you! My husband certainly knows the way to my heart. As for the breads…it was bound to happen when the supermarket started stocking different types of flour. Ten years ago I never would’ve seen flours such as triticum, khorasan, black rice flour, teff, and so much more unless bought from an online specialty store.



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