Después de un viernes de cumpleaños familiar, me despierto a un sábado soleado y fresco. Que mejor inicio que un post con la última producción de mi cocina y las primicias de mi jardín en macetas.....

Ayer probé una nueva receta con "Mafalda". El sabor espectacular, el exterior crujiente....quizás le faltó paciencia de mi parte para que levara más tiempo!

Obviamente mi guía en el proceso fue Celia y su receta.

Pan blanco de masa madre

 Y las bellezas del jardín....

Ansiosa por verlos maduros!

Frutillas y limones.

Lindo fin de semana para todos, a disfrutar y descansar!!!!!!

Daily bread, following new paths.....

Following new paths.....why not to try my usual bread recipe, the daily one, with Mafalda????

Like everything new I´m a bit afraid, sourdough is a challenge, how much do I have to use?, how it´s going to taste?

But yesterday like in a foreign ground I began my travel through  it.

I took 1/2 cup of Mafalda from the fridge and began to feed her.

Mafalda is amazing and  in a couple of hours I have a bubbling starter.

Following Dan Lepard instructions for a white loaf from his book ...... I started the process of making bread.


Oats Bread

700 gr bread flour
300 gr oats
500 gr  starter
600 ml  milk
  80 gr butter
1 tsp     salt
150 gr sugar


After mixing the ingredients, knead etc I had to go to a barbecue.
I left my loaves in the tins and covered them with a clean towel.

I came back eight hours later.

The loaves were double in size.

Trying not to move or shake them, I preheat the oven and voilá, the tins were inside.

The results are here, not the same flavour of my usual bread but a nice one, a little acid, a crusty exterior.

I have to improve it but we are eating it.

Just a matter of trying more times!!!!!