Baking in Cape Town
Our culture has survived 26 days at sea, two weeks in a fridge in Cape Town, and a power cut. It was definitely high time to let it express itself in some loaves. At the weekend we decided to make our first batch of South African bread, and started the process in the kitchen at Alfred Street. The culture smelt ripe, and responded the warmth of unexpected summer with enthusiastic bubbling. On Saturday evening, the dough was ready and we baked three small loaves, which were enjoyed hot and buttery by our housemates.
