My Daily Bread

Day 2 in the bakehouse, we shaped our dough freestyle, learning to fold and knead & rest the dough. We fed our sourdough starter culture, which will be used to make the sourdough in around ten days time in order that the fresh yeast can ferment so that its bubbling and vinegary to smell. Lastly, we finished off with a spelt loaf (mix of spelt and dark rye flour), which I am currently nibbling away at as I write this. So after two days of baking, I now have seven loaves of bread, as do my two flat mates.....there's only so much a girl can eat:-0......now in search of a chest freezer!