I am pleased to report that the sourdough lives. It was a bit sluggish this morning, though, so I gave it an extra feed of organic rye flour and bottled water after I removed the part I was going to use in today’s baking. Which is going to be What’s In The Pantry Fruit Bread, because I keep buying odd dried fruits and forgetting about them. I really need to tidy my pantry soon. Still, I can’t see how rye and spelt sourdough with pumpkin seeds, candied orange, dried strawberries, blackberries, cranberries, apricots, pears and apples could possibly be a bad thing, can you?
Of course, I am now consumed with a near-irresistible urge to bake biscuits. Lovely, tasty, predictable, *fast* biscuits. Ah, the joy of cooking that doesn’t require pre-planning! Some recipes even take less than half an hour from the initial rummage through cookbook and pantry to eating them warm off the rack. A far cry, indeed, from a loaf of bread which (while undoubtely delicious) takes 24 hours or longer to come to fruition (sorry).
Mmm… biscuits… I think our lunchboxes for next week would be greatly improved by something oaty and chewy and crunchy and full of random dried fruit (don’t imagine I used it all up in the bread). And I’m just the woman to make sure it happens.