Fudge about it

At one point this February, I was to meet people of potential importance in my life. Obviously, I wanted them to like me and rather than charm and polite my way through tests and hurdles (which were in my own head), I decided to do what any socially awkward, culinary-inclined internet-dweller might do: bribe them with food.

I had been told in good confidence that they had a sweet tooth, so something on the confectionary side of things was in order. The more sugar, the better. I also wanted to send a parcel to a friend, so it would help if I could make more of it in one go (look at me, managing time like an adult). The answer? Fudge.  Continue reading

I shall name it Fred!

So here’s another cycle of “long time, no see” and “I plan on being more regular from now on”… futile in the fact that I’m as reliable as Natalie Tran (though just as hilarious). So here’s my no-promise promise. I promise not to make promises on consistency and continuity. I’ll post stuff when I post stuff.

Now for the baking news: I have done things. Not much, but some. There are pictures that relate to stories from at least November, so hopefully I’ll get myself to write about it. What I did want to write about is my new sourdough starter.

For once, I did some research on the subject… which reminded me why I don’t usually bother with that much research. When it comes to sourdoughs, people will do things very differently. Cover your culture; don’t cover it; you must use this type of flour… t’was confusing. There’s a lot of content out there. There’s even a sourdough online community. In the end, I went for the simple culture used by the fabulous baker brothers.

In a nutshell, you start off with equal weights of flour and water. Put them together in a large container  and messily mix them. Leave it in a warm place. Come back the next day, add more flour and water, mix it, and leave it ’till the next day. Lather, rinse, repeat.

Could you believe I screwed up? Continue reading