Well, yes, we’re home after getting a final comprehensive soaking (and a fabulous last meal at Tupina) in Bordeaux on Saturday night.
As well as the annual self portrait of Sue and me sitting against the hedge I usually do the starter snaps for those doubters who are scared of their leaven. Before we left I refreshed my white and rye starters and put them in the fridge for the duration. I also took some white starter to France so we could ensure decent bread there.
Just to show absolute confidence the starter in France went down the sink before we came back.
After five and a half weeks in the fridge this is how the white starter looked:
flat with a little liquor on the top. Refreshed at about 9.00 a.m. by 5.00 p.m. this is how she looked:
Me? I’d bake with that now. Except I can’t fit it in the schedule so it will get refreshed again and I’ll mix later in the week.
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Hello Mick
Hope you are feeling “refreshed” after your holiday though it probably took you more than 8 hours to perk up.
Ben
Tomorrow I have to go into hospital to have what they euphemistically call a “procedure”. I am a total conviction coward but your awful puns have taken my mind off it for while. Shan’t be wanting to borrow one of your bikes for a few days.
Hi Mick
What do you do about the ‘liquor’ on the top of the starter: mix it in or pour it away?
Bit of both, Mike. It wasn’t very abundant and I scraped a little off the top and stirred the rest in. In my experience it doesn’t make any difference.
Best of luck with the hospital visit.
It was a funny experience. I was the butt of their jokes but the surgeon had me in stitches in the end.
Thought you would have had a crêpe time but seems like you had a boule.
Oh you both think you’re a right pair of funny batards…
No, I think I’m a funny batard
I was just about to say that Mick is the real baguetter of the merriment.
Eeenough!!!!