To think that a frog has no place on top of my loaf of bread

[iwantavuvezela]

Came home, it was dark, to see our lovely weekly loaf of sourdough had been delivered by our local bakery. Saw something smallish on top of the brown bag, thought it might be a receipt or something in another bag, bent down and TOUCHED a frog that was cowering from the rain on TOP of my loaf of bread. So after scrubbing the slimy feeling off my hands, I am now faced with the dilemma of whether I can actually eat the bread! It is in a brown bag, but a frog has been sitting on it. Yuck.
Would you eat this ?

Ivy katy picture of my lovely loaf, untouched since frog/toad gate.

Just eat it, it looks delicious

You can't waste it...

Great photo thanks

It was a frog not a rat
Eat it

I can see the frog bum indentation on top.

I teach Family Learning - Breadmaking - in a local primary school, to reception class children.
In the first session of a 5wk course, we make soda bread and fancy dinner rolls and shapes.
When I demonstrate some shapes I make a tadpole (which magically turns into a mouse, instead of a frog).
However, Devan decided his tadpole would turn into a frog-and if you look carefully, you can see the legs just forming on the sides of tadpole.
Thus proving that you can have your frog and eat it!
For those of you who were jealous of vuvezela bread, here's a simple focaccia recipe.
Or AwakeCantSleep might share her recipe.

I'd leave a container out for your delivery in future.

Seriously though, you can get salmonella from frogs.

Why didn't you kiss the forg? He could have been your prince in disguise!

If the frog didn't actually shit on your expensive bread, use it for toast and it will be fine.

Breadandwine basic sourdough recipe is really simple, but requires a sourdough starter. (Which isn't difficult to make at all, btw.) I call my recipe 4x5:

500g of sourdough (mine is wholewheat), 500g strong wholewheat flour, 500g strong white flour, 500ml tepid water (adjust depending on sourdough consistency), 20g salt. Knead dough well. Let rest for 30 mins. Shape two loaves. Leave to rise in warm place for 2-3 hours. Bake for 55-60 minutes, first 15 mins at 230 deg then 200 then 180.

Result: delicious, chewy sourdough. I freeze it in slices and take out as required. Am just now munching on a slice of this bread with butter & honey. Heaven

Breadandwine your bread shapes look delicious. And very pretty! I usually bake mine in loaf tins (lazy).

Thanks, Awake - that's probably the simplest sourdough recipe I've seen! And I've seen a few!

My blog is scattered (littered?) with my various attempts at sourdough - I get all enthused for a while, then my enthusiasm wanes. Compared to making yeast-risen bread it is a bit of a faff - and my wholemeal bread, made with Doves Organic flour + toasted sesame seeds is good and tasty anyway…

Must admit I'm nearly seduced into having another go by your use of the word 'chewy'!

I have a starter in the fridge, as it happens…

BTW, those shapes are Devan's (and his mum's, I guess), not mine.

Here's a post on breadmaking with little ones.

Bread I have only started doing sourdough in April of this year, and I've found it a surprisingly straight forward process, not much different from baking with regular yeast. Have always had good loaves as well (touch wood). Through trial and error I've established a few 'rules' which have improved the texture and rise:

• I only use wholegrain flour (wheat or rye, depending) for the actual sourdough. If possible, organic.
• the rise takes at least 2 hours, maybe 3. (I go off and do other things during that time.)
• my loafs are baked in tins, and each tin goes into a large food bag for the rise (keeps them moist)
• the oven needs to be really hot. I pre-heat for about 25 minutes, and I have a thick granite baking stone in the bottom of the oven which keeps a nice and even heat.

I really didn't expect to get on with sourdough so well. In fact I was convinced it would be a huge hassle and would never turn out right. Maybe it's all beginner's luck?? Anyway, so far so good

That's excellent!

Sorry, for hijacking your thread!vuvezela!

I'm tempted to start a new thread on sourdough, Awake, with all your info on it - might inspire a few others to get stuck in.

Bread go for it! It would be nice to have a sourdough thread where people can post their experiences with this ancient and beautiful form of baking. As long as you don't make me sound like an expert- I've only been doing this for a short while!!

I'd certainly be happy to post pictures next time I bake.

And yes, sorry OP for hijacking your thread!

This thread has "hopped" on to a better place!

Here's the new sourdough thread.

Pity. You could have caught the frog and had a frog leg sandwich. They're all the rage in the southern us.

Was the bread freshly baked? Maybe he was warming his feet. It has been quite a cold day.