A quick note on the sourdough bread - so far I've been unable to kill the starter, and the bread has slowly improved in both shape and texture. It's not always easy to get it to hold shape when baking underway in heavy conditions, as the movement causes it to collapse a bit. However in reasonable conditions, we're getting some very tasty loaves... We've tried a number of different flours as we've proceeded south. The 'Cobbler' flour that Dad provided before we left is very nice, as is the french strong flour with bran. The loaf pictured above is with the Cobbler flour. We have one more pack of that left - so its a good job we're returning home soon!

Next up, scales that work underway :)