A couple of years ago, I baked a sourdough loaf at least twice a month, then through not so benign neglect, I killed my starter. I continued to make bread, but not sourdough.
Spring and BST has brought with it a leap in my ability to think and a couple of weeks I found myself contemplating sourdough again. It was time to start a starter…
Previously, I used the recipe on the back of the Allison White Bread Flour packet, since then, I made one for a friend using Dan Lepard’s intstructions from The Handmade Loaf and like most of his recipes and instructions, it has never let me down.
So I embarked on making the starter and I thought I’d document the process here, I didn’t use organic flour and I didn’t use rye flour because I don’t generally use either so I just used strong white and wholemeal flour. Later I discovered that that was a mistake, yeast isn’t all that keen on wholemeal but never mind. It worked and I have a starter again.
So I made some bread, this one that has yeast and is quicker than a proper loaf of sourdough and is perfect for bacon sandwiches. It’s also the first time, that I’ve slashed the top of a loaf before putting it in the oven and got the desired effect!
I dug up the blackcurrant because it was infested with blackfly and covered in ants. We were on the fence about keeping it anyway and I decided that it wasn’t worth it as we weren’t going to get anything from it given it’s state of infestation. So up it came.

I sowed more peas and made another wigwam for them to grow up. I am queen of the string at the moment.
I thinned radishes and replanted some of the ones I pulled up because I felt bad about them!







And you know how we feel about tidy!
In other news, the borage is finally coming up, we have gooseberries, our first strawberry flower and the potatoes are doing alright!


On the wheel
Miss T and the ice cream!
Josephine
Pont Alexandre III, it’s slightly over decorated…
Sore feet (that left toe looks very straight!)
Wheel
Embassy. Bought by the Duke of Wellington…








