An hour of opportunity…

Grateful for a surprising hour of opportunity today [the end of British Summer Time]. So sat here with coffee and the rain drizzling past the window, thought it was a good excuse to have a run down on doughies happenings since our last blog post early September. So in Chronological order (with a few photos):-… Continue reading An hour of opportunity…

New kitchen, new scenery, new scottish sourdough…

First attempt at black bread, including doughies' newly ripened scottish rye sourdough, ground coffee and some old bread. Prepared and baked over yesterday and today, was so excited have already eaten some. You can really taste the coffee! Looking forward to eating it toasted with marmalade for breakfast - my favourite way to eat Rye.… Continue reading New kitchen, new scenery, new scottish sourdough…

Preparing a doughies lunch

Just preparing some doughies #realbread lunch for the week ahead travelling around Sutherland¬†and Perthshire in Scotland.   Got a lovely malted rye boule (yeast / sour hybrid), a hunk of English Cheddar and a wedge of Stichilton (England's local Stilton). Wondering what the local cheeses will be in Lochaber?   Now where is that home… Continue reading Preparing a doughies lunch