Discard pancake the basis for lunch. As little waste as I can manage.
pesosBack in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago
Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago
pesos
A friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf
A friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.
So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.
Rotten cloud bank obscuring the moment of truth.
Rotten cloud bank obscuring the moment of truth.
Maybe there is still time for a breakthrough.
pesosTop podcasting tip: if you don’t want the sound of the room to colour tracks, don’t be in a room.
Top podcasting tip: if you don’t want the sound of the room to colour tracks, don’t be in a room.
pesos
Although I love having a huge park almost on the doorstep, sometimes I need a change of scene
Although I love having a huge park almost on the doorstep, sometimes I need a change of scene.
This morning’s walk, for @tavolamediterranea
pesos
Zucchini sott’olio continued
Zucchini sott’olio continued.
When I started on Thursday I thought I might need to get extra jars. I had no clue how much they would shrink. And I have called time 24 hours early. A little rest now before bottling.
pesosPicked a good weekend for it, I hope
Picked a good weekend for it, I hope. Zucchini sott’olio combining @domenicacooks and @carla_tomasi recipes.
They are already pretty tasty, even at this early stage.
pesos
Too hot for this baking malarkey, but needs must
Too hot for this baking malarkey, but needs must.
I’ve been playing around with grano arso, the burnt or smoked wheat that was the prerogative of the gleaner. Now you can just buy a bag. It makes a satisfying, velvety chocolate loaf with a definite smoky perfume. This one is 20% grano arso and 20% wholemeal at 70% hydration.
One of the most satisfying things about coming home after a holiday is giving all the microbiology a bit of love so it can return the favour
Starters refreshed and one used to produce a simple white bread with 5% each whole wheat and whole rye. I’ll use the other one in a day or two, and see to the yoghurt tomorrow.
photo
Cactus flower
New cactus with pre-existing condition 🌱
