Ave Fornax!
@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.
This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.
pesosI have enormous admiration for John F. Appleby, who in the 1870s perfected a machine that would tie a knot in twine, thus enabling a machine to bind sheaves of grain together and setting in motion the giant combine harvesters that enable our daily bread.
#mbnov
Currently reading: Our Daily Bread by Predrag Matvejević, ISBN: 9781912545094
#non-fiction
#food
#history
#mythology
Delighted to learn that Subway bread in Ireland is cake, in the same way that Jaffa Cakes are cake, at least as far as VAT is concerned.
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.
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.
photoI am amazed and saddened by the number of beginner bakers I see in forums saying that their bread tasted fantastic but didn't rise enough, or didn't have giant holes, or didn't a shiny crust, or whatever.
Just eat it.
Bread porn too has a lot to answer for.
