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I used a grated organic apple, water, and flour in my starter (from the Paul Hollywood book). It got bubbly really fast so I ran it through a sieve on day 2 to remove the apple pieces and cracked on with feeding it.
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I knead mine in a cheapy stand mixer with dough hooks, couldn't deal with it by hand. Sacrilege I know. A little bit of olive oil then goes a long way for dealing with the knocking back.
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I'd add more water maybe? The dough I make is really wet but proves nicely because its so loose. It looks dauntingly sticky in the tin on the second rise, but has baked into a really decent loaf each time so far.
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I do this one before running, I feel like for me it makes a difference to how quickly my legs become cooperative, compared to just heading straight out the door. YMMV.
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Oh no, heal up soon eyebrows. I saw you at the start and was going to DAS you at some point but didn't see you come around again by the time I'd finished packing the car. Well done for persevering for a few laps anyway, the course today was pretty tough, I had a little strop on the warm-up when I discovered the banks/run ups, scary as fuck for the first couple of goes.
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Selling my beloved T-Level Challenger backpack. Its black/black with a 3m reflective strip near the base.
Used but not abused, a couple of 1-2mm scuffs in the outer fabric on the bottom corners, but waterproof liner underneath is 100% intact. Rest of the bag is in great condition.
£75 posted (or collect from Oxford).
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Keep going with them, they might come up yet. Almost everything I planted this year germinated with a couple of days, but the tomatoes took 2+ weeks to shown (plastic greenhouse), and the aubergines and peppers only appeared after 3+ weeks in the airing cupboard. This year's current title holder though is a solitary passion fruit seedling which has finally appeared after 5 weeks under heat.