Yogurt and Sour Dough bread

I love strawberry yogurt and so last night when Talia and I went shopping I made sure to get some strawberries. For breakfast I decided to go and try and favour the yogurt I made the other day.I started by getting some strawberries and slicing them up into small prices. I then tossed them into a small pot with a couple tablespoons of water and a tablespoon of sugar and started them stewing.

Once the fruit was nicely bubbling I took it off the heat and mixed it into the yogurt. I tasted it and it was still a little sour so I added 2 more teaspoons of sugar and mixed it all together. Talia loved it for breakfast. The one thing that I noticed was it turned a little too liquidy after I added the fruit. The extra water I added to stew the fruit caused it so next time I will see about making the fruit without as much water.

Bread: The other day I started making a sour dough starter. It was really simply, take flour, add water, and wait a couple of days. Every couple hours give it a stir. This kind of went crazy. In less than 2 days the batter had turned into a giant bubbly mass. I actually had to divide it into 2 containers and put it in the fridge to try and slow down the growth. So this morning after making the yogurt I decided to make the bread. The one thing I forgot was that the fridge would have stopped the yeast in the batter from continuing to grow. I ended up guessing as to how much salt and extra flour to add but it turned out very nice. I left it to rise for 3 hours because it was so cold and that was my big mistake. The yeast just didnt rise that much, I should have left it out for a couple hours to come to room temperature. But even then after 3 hours I rolled it out and put it into a pan and it turned out quite nice.

The flavour is very subtle and its really soft.