Well today was my last day of radiation happy to no be driving back and forth to LaCrosse everyday. It seem like forever then it was like oh last week last day.
So now I have figure out the work thing and get that rolling again so ready to not be dealing with health issues for a while.
Not sure this adventure ever totally goes away as much as you hope for cure it isn’t a for sure thing. Then what in life is a for sure thing.
Welcome to the last day of the month.
I was watching the Quilt Roadies on YouTube and fell in love with this design and Anna is doing a sew-a-long. So I ordered the patterns Forest Park Friends there are 10 of them. I found some quilt fabric that looks like linen the pattern suggest Moda Crackle Line 5746 I did find a piece of it but not sure it was the right fabric as I did not have the pattern number and it was a lighter cream I decided to go with a more tan/brown fabric also to be like a linen in look but not in weave so that is my new project I washed the fabric and will be doing the iron on transfer that comes with the design it has a cute test print too so I will do the test print and if the iron on transfer works as I hope this will be fun.
I have made other patterns from this designer Kathy Schmitz
These four season small wall hangings were given to our son and daughter-in-law. I am very tempted to make them again as I really like the look of them.
Plus I have a Santa embroidery by this designer also I cannot find it on her web site so maybe it is a retired pattern.
Along with the Forest Park Friends she sent along a cute little booklet for special occasions and another pattern Simple Tidings that has twelve little designs to celebrate the year. This design ends up being 32x35 not sure if I will do it or pass it on. The freebees/gifts were fun to find in the package and the Forest Park Friends were on sale if you purchased the whole grouping.
Feb 7 guild meeting was a zoom event with Karla of Cherrywood fabric and learned about the history of Cherrywood fabric. It was a lovely program with a lot of information about Cherrywood and also about the yearly challenge and how the theme is selected each year.
Then on the 8th of Feb we had a zoom class with Karla with the pattern Chop Suey as the project for class. I selected two different 8 step bundles of fat quarter for the project. I do not remember the names of the bundles one was a bundle I have had for a while and the other was a bundle I picked up at Once Block Over before the class. I have pitched the labels and do not remember what they were called. (I did go to the website, but they don't seem to have that grouping at this time.)
During class it was suggested to add one fabric in addition to the Cherrywood and I had the perfect piece that went with my colors so that is the quilt I worked on. After cutting out the squares needed to make the top and laying it out, I realized that I want to go a little larger so am going to need to get one more 8 step bundle. So, on Tue. that will be the plan to stop in at One Block Over and see what I can pick out. I may find the same bundle or add another to the quilt after checking on what I can find.
Today I have a zoom meeting with Fayette Guild in the afternoon got up on the later side and then to work on the puppy quilt I want to get it quilted and then to bind so I can get it off to Colorado for a summer fund raiser for My Fairy Dawg Mother a dog rescue that Steve and Stef are part of.
After the zoom my plan is to go and work on making a loaf of Lemon White Chocolate Sourdough bread. It is a recipe that is a challenge as it is all in weight and I cook more by measurement. I have made the recipe once and it worked out pretty well but needs a little tweaking. Link to the recipe
500 g Bread Flour 100% to 4 cup
350 g Water 70% to 1 1/2 cup
50 g Sourdough Starter 10% (Fed and Bubbly) to 1/2 cup starter
100 g White Chocolate Choc chips or chopped chocolate to 3/4 cup chps
10 g Salt increase or decrease according to your taste 1 to 2 teaspoon salt
20 g Lemon Zest unwaxed lemon 2 T zest
Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.
After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the center, until a smooth ball is formed. You shouldn't need more than about 20-25 stretches to form the ball.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
Stretch & Fold +Adding the White Chocolate & Lemon Zest
Over the next few hours you need to create some structure for your dough by "stretching and folding", as well as incorporating the white chocolate and lemon zest.
Aim to do around 4-6 sets of stretches and folds.
For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again, you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
You'll need to add the white chocolate and lemon zest around the second set of stretch and folds.Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. If your home is warm, then your dough will ferment a lot faster and could be done in as little as a few hours. If it's colder, it will take longer, possibly overnight. I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely. Once you're more familiar with the process - and the temperature of your home - you will be able to do overnight ferments.
You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough. You don't want to let it go any further than doubled as it will be over fermented. If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g). Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
