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!
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.