I generally put leftovers in a wee bowl and cover with a plate. I'm careful not to produce too much food waste and we have a food waste composting programme in Edinburgh, so it all goes into that, mostly tea-leaves to be honest.
I unfortunately sometimes end up with too many cooking apples (my mother in law has a wonderful tree and in season overloads me with beautiful apples, not all of which I can use). I generally put the over ripe apples out for the birds.
We must have come from the same stable, Juliet! I think you’re right though, not having too much is the key. Unfortunately there’s no food waste collection in remote Highlands. We don’t really produce any. Leftovers get reinvented or frozen annd everything else goes into compost, but for those who do I think a collection is essential. Feel free to send your apples to me. I never have enough! 😉
There is a supposedly an eco cling wrap though I have my doubts, as it’s still not compostable or recyclable. Might be worth an investigate as things change. I have ancient bags from wholefood coop Highland Wholefood, which I use and re-use. Sure it’s plastic, but I’m happily reusing it until I can’t. I think their new bags are biodegradable. I have a very large beeswax wrap which easily goes over my biggest bowl, allowing for rise (making one yourself to suit your requirements is straightforward) and I also have a 60 year old Tupperware box which I use - this works really well and will take a bulk ferment. Hope that helps.
Yes they did and I’ve used that too, but if it’s a long rise, I find it dries out, especially in summer. A slick of oil on top of the dough helps to avoid a dry, cracked top. Let me know how you get on, if you do experiment, Lesley.
I generally put leftovers in a wee bowl and cover with a plate. I'm careful not to produce too much food waste and we have a food waste composting programme in Edinburgh, so it all goes into that, mostly tea-leaves to be honest.
I unfortunately sometimes end up with too many cooking apples (my mother in law has a wonderful tree and in season overloads me with beautiful apples, not all of which I can use). I generally put the over ripe apples out for the birds.
We must have come from the same stable, Juliet! I think you’re right though, not having too much is the key. Unfortunately there’s no food waste collection in remote Highlands. We don’t really produce any. Leftovers get reinvented or frozen annd everything else goes into compost, but for those who do I think a collection is essential. Feel free to send your apples to me. I never have enough! 😉
What would you suggest to cover bread dough that’s proving? I currently use cling film but I’m not sure what the best alternative would be 🙏🏻
There is a supposedly an eco cling wrap though I have my doubts, as it’s still not compostable or recyclable. Might be worth an investigate as things change. I have ancient bags from wholefood coop Highland Wholefood, which I use and re-use. Sure it’s plastic, but I’m happily reusing it until I can’t. I think their new bags are biodegradable. I have a very large beeswax wrap which easily goes over my biggest bowl, allowing for rise (making one yourself to suit your requirements is straightforward) and I also have a 60 year old Tupperware box which I use - this works really well and will take a bulk ferment. Hope that helps.
Yes, that does. Once an upon a time before clingfilm they probably used a damp linen cloth. I may experiment !
Yes they did and I’ve used that too, but if it’s a long rise, I find it dries out, especially in summer. A slick of oil on top of the dough helps to avoid a dry, cracked top. Let me know how you get on, if you do experiment, Lesley.
Will do 🤞