天然酵母をフツフツと育て、二人かかりで生地を練り上げました。
オーブンを低温に設定したり、コタツを利用したりしてなんとか発酵させましたが、
北海道の冬に天然酵母のパンを焼くなんてこと自体が無謀なんですよね。
そんなこんなで週末は遊びすぎ、お弁当はシンプルになりました。
今日のねこ弁：
寒天ごはんと紅鮭
牡蠣フライ
レンコンの金平
黒豆
デザート：リンゴ・グレープフルーツ
My husband and I are going to have our own house built on the foot of a mountain this year.
We truly look forward to moving in.
And we are dreaming about starting our own small business,
such as a bakery, working together in the small house.
We are just talking fantasy,
but I proposed him to bake bread just for our pleasure, using wild yeast, this past weekend.
We enjoyed the labor so much, and we loved the taste!
However, it took much time and energy out of me,
and I had no choice but to make today's nakoben very simple.
Today's nekoben:
kanten rice with grilled sockeye salmon
deep-fried oyster
lotus root cooked with pork in soy sauce
sweet black beans
Dessert: apple and grapefruit