Eggs & Sour Dough

Today I made my first loaf of sour dough, it is delicious, and although it takes a few days to make, it is so worth it. I was a bad sour dough owner and hadn’t fed my starter for a few days, so I had to feed him tonight. I will make another sponge tomorrow, and bake another loaf later in the week – I think I am hooked.

I am in the demo kitchen this week, which is quiet, and really nice. It’s a great group (just six of us), so it will be a fun week. This morning I made sticky toffee pudding (yum!) and fennel and parsnip soup which were both on my order of work, I managed to bake my sour dough, and make short cut pastry / line the flan ring as well. Tomorrow I will make quiche or a sweet tart of some sort with it… Although, after the egg inspired demo today, a quiche may not be what I want to make!

Rachel demonstrated several different egg dishes today (a terrine, frittata, a few different omelettes – including a classic French omelette, which we all have to make tomorrow.) White yeast bread was also demonstrated today, and I am so excited to make it tomorrow.

Rachel handed out our herb and leaf exam info, as well as the technique exam info, can’t believe that is in two weeks.

We had a mellow evening, which included about two hours of filing, I now have two binders full of notes, along with my closet full of preserves to get home at the end of the course! I am looking forward to tomorrow evening, a lecture on craft beer, a past student who just wrote a book on craft beer called “Slainte,” which is the Irish word for “cheers,” will be here to chat with us. Should be very interesting.

“I am not going to demonstrate an egg white omelette… Ridiculous. Two calories and disgusting.” Rachel Allen