Bread

The 442nd batch of bread is now rising for the first time, four hours to go.

Distinguished by reversion to Allinson's strong white flour from the Leckford Estate version from Waitrose, this last being absent on the day I went to market.

The dough seemed different; softer and smoother. But it is hard to be sure that it did not feel different because I knew it was different.

Looking back over the record it seems that I used Allinson's flour through 2013 and 2014, other Waitrose brands through 2015 and 2016 and this Waitrose brand from the end of 2016. So far, I have failed to find what drove the changes, although I suspect that habit has a lot to do with sticking with a change once it has been made.

PS: see reference 1 for a different sort of Leckford Estate experience. There has been no further progress with the mental arithmetic set out therein.

Reference 1: http://psmv3.blogspot.co.uk/2017/11/background-processing.html.