I know we don’t really go glamping. There are no gypsy caravans with wood burning stoves, or yurts filled with draped silks. But doing your best with tents, an old fashioned picnic hamper full of pans and, of course, Sean’s Massive Wok, is just as good.
After a couple of soggy, dense loaves that were a disappointing anticlimax to Sunday morning attempts at creating a domestic-goddess-style fresh-from-the-oven breakfast, I've found a new soda bread recipe.
I’m always looking for vegetarian restaurants, and as Amico Bio is near my office it seemed ideal. But the lack of communication and unsmiling staff have put me off.
The sourdough starter didn’t exactly go to plan. Things started well, and the mixture bubbled with happy yeast after only a day or two. But my attempts to top it up and keep things going must have swamped the new inhabitants.
I’ve wanted to make a sourdough starter for a while now but never quite got round to it. A recent cookery programme on bread showed how easy it can be though, so I felt freshly inspired to give it a go.