Wonderful day with my new booth at the Warrenton Harvest Festival!

Fit of Pique Mosaics featured!

So happy with my new larger booth!

One of my favorite customers inspects a FOP mini pot with cat grass

I had a wonderful time with CherryGal‘s new larger white booth at the Warrenton Harvest Festival! Great feedback and sales of my new Fit of Pique genuine pique assiette mosaics line which were featured. I had frames, mirrors, boxes and garden pots. We also had Lucky Like organic and all natural premium biscuits, CherryGal’s Organic Do It Yourself Gin Kits and gift vases of Paperwhite Narcissus. I made new friends and new customers! So I will continue to produce my Fit Of Pique and other special CherryGal and Lucky Like items, which are all available on my website, CherryGal.com and in my Etsy shop. I am also open to commission requests that are color and/or theme based. These make unique and wonderful gifts! And after a few customers suggested it, I am considering creating a Fit of Pique pique assiette class event locally, where you will be able to learn the art and create a frame, all supplies included. Let me know what you think about that idea! Thank you everyone for your friendship and patronage! Looking forward to seeing everyone again at the Spring Festival in April!

ChompDeLeezay

I have written before about the Autolyse method for Sourdough Bread baking. Yesterday I realized I had been neglecting my starter “Audrey” quite badly. She had developed a really impressive top layer of brown “hootch.” I poured that off and spent the day refreshing her every few hours until she was once again bubbly and beautiful! Then I scooped a couple cups and got to work making my dough.

I haven’t made olive bread in some time and since I had a half jar in the fridge decided that would do just fine. The thing I love about autolyse baking is that it is not regimented, but rather a relaxed method, relying on your touch, sight and nostrils to achieve your final product. You take a wet shaggy dough and instead of kneading it to death with a lot of flour, you use your bench knife to give it several turns on a floured board and return it to its rising bowl and box every half hour or so.

So I can go about my business, which lately is creating as many Pique Assiette frames as I can in preparation for the upcoming Harvest Festival in town. And just check on the dough, folding it with a little fresh flour on the board, doing this over and over until it is at kneading stage. Then I give it a couple of kneads and risings overnight, shape it (give it a half hour or so to do a final rise) slice the top and bake it.

The Autolyse baking method suits me too … you start with a 500F oven, put the shaped loaf in pouring a half cup of filtered water in the bottom of the oven and turning the heat down to 450. With Olive Bread, it takes 3 “steam shots” and about 45 minutes to achieve a nice “ear” and brown crust and “thumpable” finish. Cooling now, and soon to be “Chompable.”

Autolyse Sourdough Olive Loaf