Meet Sheila

She is my sourdough mother (or starter culture). She lives in the fridge, except for when I feed her warm whey and flour, prior to leaving her in a warm spot overnight to double in size. The Blip shows her fully fed and grown, ready to use.

In the morning I use some of her to mix with flour, more warm whey and salt to make a loaf. Then the remaining culture returns to the fridge until her next feed.

So it was this morning. The mixture has been proving all day and will be baked tomorrow morning. Yum.

It was forecast to rain most of the day (to test out my chook run drainage works of yesterday) so I had a kitchen day planned, and we had a long walk early doors before it fell. 

But it has been dry and relatively warm all day. And right now as I type (5pm) it has only just started to rain lightly. 

Nevertheless the kitchen day went ahead, and as well as the sourdough I have made a big rich and veg-filled venison casserole - mostly for the freezer - butter, and braised red cabbage. 

I am dying to know if FFL's offer on the house has been accepted by R. There is no news...