Bread of distinction

I am a very lucky girl. Not only do I live within 2 minutes walk of the awesome bakery Stones, but today they gave me some starter for sourdough bread. For free. Because they're nice like that.

And, it's not just any starter either, as theirs was originally given to them in 1983, by none other than the peeps of Moro. I figure that means that my new starter (or Mother, if you're rather) has aristocratic heritage. I will continue to feed it using this recipe from St John. Will post details of first loaf in a few days...

A note on my Mother

She's alive and well... I hope to bake my first loaf tomorrow (today = Friday) - cannot help but rub my hands in glee. I've been lifting the tea towel off the top for hourly checks on her progress! Looking good mah man - looking gooooood!

Small problemo...

In announcing my boycott following a recent price hike on sourdough bread I was perhaps a little hasty... have just looked at what's required to make one loaf of bread, and it sounds like it needs an awful lot of babysitting and attention. Fine in the school holidays, but perhaps not too practical for your morning toast... darn it. Still, it has also been pointed out that there is a potential gap in the market for some healthy competition ;)

Still, day 2 of the Mother and all appears to be ok - it looks suitably disgusting and I'm guessing by the bubbles that fermentation has begun!

On another homemade enterprise note - elderflower season starts soon - better order some citric acid.

My idea of heaven

This is pretty much my idea of heaven (at least for this evening anyway). Friday night it may be, but I haven't had a proper Cornish Cream Tea in months, so was very pleased to discover the other day that Remy had got some Rodda's Clotted Cream in stock at L'Epicerie.

I'd never made scones before, but managed to pick up a cheap copy of Leith's Baking Bible at a book sale recently, and it certainly didn't let me down. Recipe is below, and these were of course accompanied with the aforementioned clotted cream and home-made strawberry jam. Enjoy :)

Makes 6
225g self-raising flour
1/2 teaspoon salt
55g butter
30g caster sugar (optional)
115g raisins (optional)
150ml milk
1 egg, beaten


Heat the oven to 220 C/ 425 F/ gas mark 7. Flour a baking sheet.

Sift the flour with the salt into a large bowl. Rub the butter until the mixture resembles breadcrumbs. Stir in the sugar, if using (and also raisins if making fruit scones).

Make a deep well in the flour, pour in the milk and mix to a soft, spongy dough with a knife.

On a floured surface, knead the dough very lightly until it is just smooth. Roll or press out to about 2.5 cm thick and stamp into rounds with a small pastry cutter. Gather the scraps together and cut into more scones.

Brush the scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a lightly gloss and soft crust.

Bake the scones at the top of the oven for 15-20 minutes, or until well risen and brown. Leave to cool on a wire rack, or serve hot from the oven (obviously, we opted for the latter of the two!)