The bread Pao Alentejano baked with natural Levain is delicious, a famous bread from Alentejo. Love the look, enjoyable to prepare.
The second baked was better and I am so pleased and proud of the result. In the end, to me, the best about baking sourdough bread is sharing. Think about the process, the time that you are ready to give and the baking in itself, that's lots of aspects involved but the reward is so grand. On that note, it's better if we could share with, thus, the whole exercise has a better meaning.
PICTURES
The baking of the Alentejano was fun, full of enthusiasm to see the freshly baked bread, and my word it was great. The trouble here is using this new computer, after using PC for the past thirty years or more, and now I have to get used to Apple iMac which supposes to be friendly and easier, but I am struggling. Anyway, it all takes time and I will be good at it.
Baking is one of the positive activities, it has been good during the stay in to keep ourselves well and others safe.
The current situation is better, we could go out a little more, it is less isolated however we have to be careful and the social distancing is still in place.
Have a good weekend everyone!
Take Care.
Susy
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