10/09/2024
More bread today, started last night by making a ye**ty raw honey starter, which was fabulously frothy and sour this morning. It's quite young to bake with, but with a little added yeast for insurance, I made up my dough this morning at 8am, lovingly looked after during the day, pulling, folding, and finally shaping. Baked from 6pm.
Four fabulous loaves stuffed with black olives.