Flipped the Hardanger plates over, started hollowing. Mostly done now. Details to finish up. Edgework I do after the plates are glued to the ribs. Gives me a chance to not have clamp damage. Seems that no matter how careful I am, I always bang one or two of the clamps against the edge, then have to spend time restoring it. So now I leave a little more meat around the edges.
One does not live by fiddles alone, certainly. There is also bread. Here's a double batch of sourdough after fermenting some 12 hours or so.
Standard Fiesta-ware coffee cup for scale.
Dump out the fermented dough, break it up into two parts, form loaves. I have one rising basket, so one goes in there, the other on a floured towel.
Up on top the refrigerator for a second rise.
And after baking --
A friend of mine, Jan B, is decluttering, gave me a copy of a bread book, "World Sourdoughs from Antiquity". I recall the book coming out in the 1980s, was tempted, but didn't have the money or need at the time, I suppose. Anyway, I used my Sahti starter to make a couple "Malt Beer Bread" loaves, the recipe from this work. I mostly followed it. Seemed to work fine.
Interesting to note that the book was printed in Cascade, Idaho, which is a town between here and McCall, where we went skiing, as reported in the last post.
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