Upon arrival, Hazel seemed a bit worse for wear, but I was determined to see our experiment through. After a few feedings, it was clear that Hazel shared her namesake’s resilience. She was alive and kicking!
However, adapting to a bare bones London flat presented its own set of challenges. I lacked basic baking necessities like bowls and a Dutch oven. Nevertheless, with oven-rated pots with lids, borrowed bowls, and basic ingredients from the local store, I was set for my first baking attempt in London.
The result? A delicious round of sourdough. Four loaves and two batches of crackers later, Hazel and I have become quite the team. None of these have been my prettiest loaves but our mornings are now filled with fresh bread, accompanied by a selection of teas, cheeses, and jams. It’s been a delightful win for Lane and I on this trip.
Traveling with a sourdough starter might seem over the top, but as an experimenter at heart, I was eager to explore cooking in a new country. Here are my biggest challenges and wins.
CHALLENGES:
1️⃣ Oven Conversions: Adapting to the Celsius scale from Fahrenheit was a mind-bender for my US brain.
2️⃣ Altitude Adjustments: London’s altitude differs vastly from the East Tennessee hills, necessitating changes in baking times and temperature.
3️⃣ No Dutch Oven: I’ve had to innovate without my trusty Dutch oven, a key element in my usual baking process.
WINS:
1️⃣ Flour Quality: The local “strong flour” is fantastic, and Hazel seems to love it.
2️⃣ Ideal Rising Spots: London flats are surprisingly well-equipped for dough rising, thanks to wall radiators and towel warmers.
4️⃣ Cheese Galore: The variety of amazing cheeses here has taken our bread pairings to the next level.
4️⃣ Slow Mornings: This experience has allowed us to savor leisurely breakfasts, enjoying good food and conversations before the day begins.
Cheers from London and to successful (mostly) sourdough experiments! 🍞🥖🧀🍵