house warming / burns night

Here you can witness Seb addressing the Haggis Tarts. Burns night is high season for Seb, a self styled “Mr Scotland”, this was has third haggis address this weekend.
Have a look at the address to a haggis here:http://www.worldburnsclub.com/begin/address_to_a_haggis.htm

Sourdough starter- the results

Yum- as you can see we have successfully turned our weird glupy flour and grape mix into real bread

Natural history museum

veiw our adenture in the museum with Mamachan and Pete

natural history museum 2

Gordons wine bar
we saw this on the walk back... posh builders in london

Sour dough starter update

I know you have been on the edge of your seats waiting for this- the sour dough starter is bubbling away and has a head like a pint of Guinness.
now its time to start "feeding" it with more flour.

our flat

I think i promised more pictures when the room was tidy- well its half way there so here's the lounge/kitchen

Jade and Jake’s guide to how to get culture

As part of out new year resolutions we decided to bake more bread instead of buying crapy loafs form the supermarket, additionally we decided to make it even more difficult enjoyable by making sour dough bread. -the advantage of this being the bread is nicer but more importantly it lasts longer, so we can bake a weeks worth on the weekend and it won’t go stale.

Real sour dough is not made from brewers yeast (a fairly modern invention in bread history) but with a sour dough starter- the starter is made by encouraging natural airborne yeasts to grow in a flour and water mixture.

Here are some pictures of that process and I will show you the results in a couple of weeks (I know it will be entertaining because this is the second starter we have tried to make, the first failed because we followed the instructions in a book too closely)


Firstly…..
Take some red grapes that are too good to waste on this sort of thing- put them in a cloth bag

















Then….
Make a flour water goo
























Then…
Squeeze some grape juice into it and submerge the grapes in the bag

















We now have to wait until the mixture starts to bubble. Mild feeling of wholesomeness mixed with abit of smug at this point