Changed recipe

The sourdough bake this week has produced very round loaves. The difference is the availability of some multigrain flour in the supermarket so I have amended my recipe to 50% wholemeal, 25% spelt and 25% multigrain as an experiment. The crumb is a little softer but it is difficult to retard the rise even in the fridge as the dough seems to be very active. After a market shop, I bought some more canvases and then went to the French conversation group. We had two francophones today as Nicole returned and then Daniel from bellringing also came along. Tennis tonight has been cancelled as they need the courts for a tournament. Tomorrow’s walk looks a little doubtful as the weather forecast is not good.