Get a grip woman!

themadvix

Ooh, that description of the asparagus has me drooling. I didn’t plant asparagus when we moved here because ‘we wouldn’t be here long enough to harvest it’... that was 8 years ago... but we’re still hoping to move... obviously not at the moment though.

 If you’re up for a challenger bank, Starling pay 0.5% on their current account. Mr MV opened one on Monday, all set up and running instantly and switch is going through by next Weds (card arrived yesterday). We’re  very impressed! No guarantees about how long the interest rate will stay at that level though.

shangaijimmy

I totally know what you are feeling with money and savings. Although everything about my head tells me the holding pot is the right thing to do, its so hard not to meddle..too much thinking time at the moment!! I opted for premium bonds as a short term holding place for our holiday money which we now don't need for 12 months at least. I'm kind of done with all the shopping around for 1.2% interest on an account, which 2 months later reduces and so on and so on. And the amounts are less than £3k so not as if we're turning away a decent amount of interest. Premium bonds was 2 fold thinking in that at least we have the tiniest chance of winning something (Mrs SJ parents won £100k on the pools so people do win things), and secondly I was thinking that the government needs all the help it can get at the minute with funding!

Karmacat

I'm definitely going to do something with premium bonds next week, for all the above reasons.  For the moment, though, I'm just loving your description of DS and the cat in the greenhouse!  Perfick

Suffolk_lass

You might be interested in the Coop bank (Brittania) fixed rate cash ISA which is still available at 0.8% with obviously up to £20,000 the link is here and their loyalty payments on their bank account is still £4 per month (min £800 paid in not including standing orders and (I think, 3 DD) with a 5p per card use top up, up to a total we have not reached (we get 95p most months). I am thinking £10k in the cash ISA and £10k into premium bonds because both can be retrieved if needed (and we have some more cash coming from MIL estate and a bond in October)

greent

oooh - super fresh asparagus - delightful!

My digestive system works much quicker than my DH's....

Suffolk_lass

They do say the more you cut it, the faster it grows. One of the crowns now has five or six big fat purple spears showing. I have ordered another 10 crowns (with a Tayberry for our hedge at the back and 12 strawberries) - five each of green and purple and we discussed how to fit a quart into a pint pot yesterday - we have given over one whole veg bed to asparagus with two rows at the recommended distance apart but we will introduce a third, central row and fill the gaps caused by the assassination of five of the first lot. It would be a waste to just leave five rather poorly crowns there, taking up a large (for us) bed that is about 10x8 feet.

DH cleared the leek bed and weeded the end that had had potatoes last year. His knees protested too much to do the other end. In the meantime I planted more runner beans in an attempt to get enough to germinate (! old seeds) and transferred my yellow courgettes into individual pots. I hope I haven't done this too early - the roots told me it was the right time. I just hope the leaves were robust enough to take the handling

Busy_Mee

Hi Suffolk Lass. Just popping in with a sourdough update. I baked my first loaf yesterday and although it wasn't 100% perfect, it was edible tasty and has all been eaten by the family. And my starter worked 

I think I know where it can be improved. After researching lots of recipes I decided on one but then went against the advice to prove at room temperature and put the dough in our very our warm boiler room, thinking it would rise better. It did but then promptly flopped when it came out and struggled to hold its structure. Consequently it was a bit flat.

I have the next loaf proving on the kitchen island at room temperature and hope that the slower rise will then help to maintain its shape. I am taking notes as I go along of the process, as I am notorious as a cook that I can't replicate the same recipe twice. My cooking is generally good but a bit instinctive and rustic  .

 What I have gleaned from all the recipes I have read, is that the basic ingredients for sour dough are pretty similar the difference comes from the starter and process used.

I have never baked bread before, so really pleased that you gave me the motivation to try, so thank you x

Suffolk_lass

That sounds great BusyMee1 - the other thing about sourdough is that the longer the prove, the stronger the flavour. I am not the biggest fan of the really strong sourdough flavours so I add 2-3 tablespoons of starter to my loaf with a sachet of dried yeast (7g) - this way I get a standard loaf, with a reliable rise that I cook in a tin, with a slight sourdough flavour and all the benefits of its preservative properties. My loaf is big fat cheat really but it works for us as a large loaf lasts a week.

trix-a-belle

what flour quantity is that to SL? cuthberts 3rd child was the best so far & rose okay in the first rise in the conservatory but didn't seem to do anything in the 2nd so I just dumped him in the oven & he seemed to do ok with more even air pockets this time

Suffolk_lass

Trix I'll go through the whole thing with the quantities (as I think others may be interested too)
My favourite white loaf
I use 500g flour, a level tablespoon of flake salt with 2-3tablespoons of starter, 1 sachet (7g) of yeast and about 300g(ml) of water. That is the basic recipe. Apart from the sourdough starter it is the Nigella basic white loaf recipe and I bung it in the mixer with a dough hook, add a dob of butter (she advises unsalted but I use whatever we have to hand as it is more important that it is room temperature) - ten minutes does it, then out on a surface for a bit of feel good pulling and kneading, to make sure the gluten has developed and into a clean bowl, with olive oil wiped round the inside and a shower cap over it so no skin develops.

I often double everything except the starter for my large 4lb loaf tin (think large supermarket bloomer size). I also sometimes take out a little flour and substitute the same weight of wheatgerm (which I buy from either Shipton Mill (not currently) or my local Health Food Shop in 500g or 1kg bags). Wheatgerm used to be the miller's perk and is the really good stuff that milling removes from the white flour (and most wholemeal) - That is why wholewheat flour and loves are better (according to me, and Doris Grant, my bread guru)

After about an hour at room temperature it has usually doubled (my house is always quite warm because the range is always on in winter so yours might take longer). I tip it on to an oiled granite worktop, bash it flat then roll/fold it towards me, folding the sides in if needs be until it is about tin sized. The tin has been wiped all round with olive oil on my fingers. In goes the loaf, often three diagonal slashes and any topping like semolina, poppy seeds or pumpkin are all good (semolina for extra crunchy crust) but it is fine just plain. The shower cap goes back on for about 45 minutes by when it is up to the top of the tin, then into the hot oven (450F Gas mark 8 230c) with the shelf on the floor of the oven front to back for 20 minutes, then reverse it for another 17 minutes. I tap the top for a hollow sound, then tip it out of the tin and put it in upside down for 6 minutes, or until the bottom tap sounds hollow. Then onto a cooling rack for about an hour (less and the texture tears rather than cuts).

The sourdough starter adds a mild pleasant sour flavour and acts as a preservative, so the loaf lasts a week or more, if it is not eaten before that.