Was a nice clear day, late in the U.K. solar cooking season. I’m still really amazed that so very few people have know this stuff is possible. With all the green energy focus going on at the moment, you would think that small scale, direct solar for food processing and cooking (for the little guy) would make loads of sense. This is an artisan loaf made using sourdough starter , shipton mill organic flour (type 4, and white Rye). Salt is from the Rio Formosa pans at Faro, and the water is from Thames Water. The sun is from heaven , and I always want more!
