Back with Seville orange marmalade

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I haven’t posted anything in nearly two months! Not very good at all but I’m back now with a veritable party of marmalade jars, all freshly made this morning. Unlike last year, my first making any sort of preserve, I got better organised in advance, freeing up jars and using a mandolin to cut the peel (and a finger) as last year’s was quite thick cut. This year’s is very fine cut. Very pleased with the result even though I had to free up a few more jars last minute because there’s quite a lot of it – perhaps not all that much better organised… Ended up with 11 and a half jars (total marmalade party) of various sizes out of 1.6kg Seville oranges at a total cost of £10. If that’s not a good enough reason to make marmalade at home, I don’t know what is.

While I haven’t done much baking over the past couple of months, I’ve continued making sourdough bread using a mix of white and rye starters. Didn’t think I’d really keep two starters going but I’ve gotten used to it and I like the end product. White starter gives the loaf a good rise while the rye gives texture. I’ve been experimenting with hydration and am now happy with around 60% – I think sourdough purists would raise an eyebrow (usual amount is around 65%) but with the amount of starters I add, any more water just makes a flatbread not a loaf. I still end up with a good amount of air, here’s this weekend’s loaf – one note to self though, must sharpen knives…

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