The staff of life

Self isolation/social distancing has resulted in a very quiet weekend and there was no way that I could make tidying the office and walking the dogs interesting.

Despite being at home most of the time, the very fact that I am not allowed out, except for exercise and essential journeys, does have an impact and there were points over the weekend when I did start to feel somewhat constrained.

The weather has changed significantly and the warmth earlier in the week as been replaced by a bitter blow from the North. As a result there was no way that pottering in the garage or messing with the bikes was an option.*

I needed something to pique my interest and a recent impact of panic buying may have provided the solution.

We have used a bread maker for most of the bread we eat for the past 15 years. Our cupboards normally have plenty of flour and yeast, but our pot of yeast is running low. At the moment the shops have none in stock as the panic buying fuckwits have obviously bought every pot they can lay their hands on.

At this point I should advise that we are not in dire straits, nor are we at risk of starvation. The local shops have plenty of bread and BBQ Dave has given us a tub of yeast that will last us a few weeks.

However, this shortage got us thinking and we decided that making a sour dough loaf might be an interesting diversion and possibly be the way forward if the current movement restrictions remain in place for any length of time.

Obviously our bread maker is of no use at all for making a sour dough loaf,** so it looks like I will be making bread "hands on" for the first time in many, many years.

I thought back to the last time I made bread by hand and it was probably back in 1983 when I was a student living in a grimy, damp, shared house in Park Lane, Wolverhampton.  For some reason I got it in to my head that making bread would be more economical than buying it and I started to make my own wholemeal loaves using the most basic of baking equipment.

Despite the cold house, the lack of experience and a complete absence of loaf tins, I produced some fabulous bread that was appreciated by my housemates.

Anyway, back to the present, I dug out a sour dough recipe and it is fair to say that it didn't occupy that much of my weekend...

Step one was to warm 175ml of skimmed milk, add 75 ml of live yogurt, stir, cover and put in a warm place for 24 hours.

It will take about 5 days for the starter to be ready to use, so next Saturday could be a busy day.

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* I hate being cold. I love cold frosty and snowy weather and am happy to be out in it wrapped up in the finest warm weather clothing, but I loathe trying to complete a task and be distracted by that whole body discomfort of feeling cold.
** There are bread maker recipes for sour dough loaves, but they all include measures of dried yeast, which, to me, seems to be somewhat contradictory.