Still we picked ourselves up and decided to start(er) again, and this time we have a bright pink postit reminder on the starter bowl:
We've decided that before we can get a pet (Melissa has been trying to persuade me to get a cat) we have to prove that we can look after the new starter and remember to feed it. Updates to follow.
As the sourdough starter takes 7-10 days before we can use it to bake bread I needed a new plan. I decided I would get up before the others and bake a batch of soda bread, but instead of a large loaf I thought it would be cute to make individual scones and our guests could wake up to the aroma of freshly baked bread in the morning.
Adapted from a River Cottage soda bread recipe, here's how I made them:
Emily's soda bread breakfast scones recipe
250g plain wholemeal flour
250g plain white flour
2 teaspoons bicarbonate of soda
1 teaspoon fine salt
400ml natural yoghurt
A little milk, if necessary
Preheat the oven to 200C.
Mix the flours, bicarbonate of soda and salt together in a big bowl.
Make a well in the centre and stir in the yoghurt until combined. If the mixture needs it, add a tablespoon or two of milk to bring it together to a soft dough that's not too sticky. You'll need to get your hands in at this point and bring the dough together into a loose ball.
Turn out onto a floured surface and divide into 8 even pieces.
Roll gently into balls and place on a floured baking tray, leaving room around each one for them to rise.
Then with a sharp serrated knife cute a deep cross in each scone to let the fairies out (so the Irish legend goes).
Bake for about 22 minutes or until golden brown and when the biggest scone sounds hollow when tapped underneath.
Perfect with proper butter and homemade jam or marmalade and a strong cup of tea to cure a hangover.