WOYWW 501

Nothing on the desk today, but last week I had an enquiry about how I dealt with the inactive yarn on the back of my current knitting project, and I promised a photo. Here is a close-up of the front so far.

This is what it looks like on the back – I weave the inactive colour by crossing the yarns back and forth with every stitch so there are no long strands on the back – I don’t like these because they tend to catch. I’ve always done my 2-colour knitting in this way and I think it gives a neat finish.

The method I am using for the pattern is based on Kaffe Fassett’s “Persian Poppy” method. You make up two contrasting balls of yarn from lengths of varying colour, simply tying the ends together. When you get to a knot, you just work the ends in as you go. Purists always throw up their hands in horror at the very idea of knots in your knitting but I find with this method, they just disappear into the work and don’t present a problem. As you work, the background and motif colours gradually change from light to darker and back again, and you get a lovely unpredictable and random effect. It’s dead easy to knit, too, as the repeating pattern is a simple one, and the colours take care of themselves. The result looks very complicated and people are always very impressed and wonder how you did it, but it’s a cheat really – it does itself!

I actually rather like the back. Perhaps when this jumper is finished, I’ll wear it inside out!!

Sourdough

I made sourdough again last weekend, and this time I decided to experiment by putting the dough in the fridge to slow down and extend the bulk fermentation time. I hadn’t tried this before but it is supposed to improve the texture and flavour. I left it in overnight and it had about 18 hours in the end, as I was out at church in the morning, so when I got back I folded it and got it into the bannetons for its final proving, and baked it late Sunday afternoon. It had cooled enough to cut and eat with home-made soup for supper. The result was excellent, and I’m very pleased with my sourdough these days.

Here it is cut. A nice open crumb and soft springy texture and a good crust, and an excellent flavour! I shall definitely do this again.

A few weeks ago I found a brilliant Youtube video (Bake with Jack) where he showed how to shape the dough for its final fermentation in the banneton by folding it not once, but twice, with a half-hour rest in between, to develop a greater amount of tension in the top surface of the boule to stop it spreading when you turn it out. This is a great technique which I am now doing every time, and I am no longer producing awful flat turtles like this effort from back in July last year!

It’s been a tough learning curve but well worth persevering because I think I’ve really nailed it now. I’m glad I’ve kept a full photographic record complete with disasters. I think part of the problem in the early days was that I was using a high proportion of rye flour in the dough which makes it extremely sticky and wet – I discovered subsequently that people usually only add a small amount for the flavour, but I don’t use it at all now, and the results are much better, and my improved dough handling has really paid dividends, too. What would we do without Youtube?!

Kitties

My hubby has been out a lot during the day recently, so the kitties haven’t had many outings in the garden. Since Ruby decided she’d far rather be over the fence and out, rather than staying in the garden, he has improved the defences a good deal, and when we let them out, it is under close supervision! The weather has been pretty cold lately so they haven’t minded staying in, and they love cuddling up in the radiator hammock together.

Here is Ruby with her arm around her sister again – she does this a lot. It usually starts with her holding Lily down so that she can wash her, and then she just hugs her and they go to sleep!

I love to see them like this.

Not sure when I’m going to get time in the studio because I’ve been very busy preparing new sessions for my Bible study group which will be resuming again soon.

Have a great creative week, everybody.