On location in SC.

It's early morning – which means coffee and my quiet time – perfect for me to “get my head on straight”, which means at least two cups. I do my best thinking at this time of the day. After my first cup its tackle the instructions for the digital scales - for my friend's benefit – not a huge task but there's not much point in me bleating on if I can't demonstrate to him how to use them!

So, after explaining the workings of the scales it's all systems go and my student watches me make a loaf - literally 30 minutes later here's the result :

You might not be surprised to know that there's bread and cheese on the lunch menu today.

The verdict before lunch – “this could be the perfect answer”.

The verdict after lunch – “I never need to buy store bought bread again” and “I have to make a loaf before you leave so you can watch me”.

Great start to the week – my work here is going well.

A small tip – if you are demonstrating equipment like scales or timers it has been my experience that some students have a tendency to be a little heavy handed if you get my drift – slowly and gently wins the day and saves the piece of kit from an early demise!

P.s. Phew! There's always a risk that recipes – even the simplest – don't translate well. There are so many elements that can go wrong – a different oven – the climate – air conditioning etc. in spite of them all I am delighted to report that the bread was good. I might even make another loaf later on – just to make sure it wasn't a fluke – I don't think it will be wasted.