Booch

| house granola _ berry smoothie |
-`♡´--`♡´--`♡´-

first in a long time
working on my sourdough skills lately. and somehow starting to love working with dough more and more every time.

this was my confidence boost loaf actually, as I was experimenting with local BIO and wholewheat flour with lower protein content, and most of my experiments just failed. not gonna lie, I started really questioning my baking skills.
but this one turned out pretty 🌷 strong bread flour + manitoba just feels different. high gluten gives structure. it holds. it works. sooo sometimes you just need a loaf that reminds you that you still got it.

60% bread four
40% manitoba flour
72% hydration
20% starter
2% salt

3 s&f
5 h bulk fermentation
9 h cold proof

now back to working with organic flours, adjusting the process, learning the dough, and figuring out the recipe. :)) aand slowly welcoming the spring.

living spanish december

- avocado spread with roasted garlic and pepper, lemon juice & zest on self baked sourdough bread, topped with bruschetta-style tomatoes
- buying 14kg of local sunday mercadillo oranges
- almond yoghurt-chickpea cream, oven veggies, roasted tomato-pepper and onion sautee, lentils, parsley-lemon infused evoo, red lentils
- farmers market deals
- raw ‘walnut-tuna’ nori rolls
- lots of veggies stocked up for the upcoming week
- drinking V-60 in a cute coffee-shop in Murcia