Eats plants
I recently discovered this diversity blend flour from Hodmedods and have been putting it in my home-made bread. I mix is with my usual multigrain flour and the bread turns out like this. Doesn't it look delicious! The ingredients are fantastic too - organic wheat, lentils, barley, peas, rye, oats, spelt, nettle, seaweed. It's wonderful… Continue reading Diversity blend flour
I baked another dud sourdough loaf which I threw onto the back lawn. A colony of gulls swooped in and demolished it all in less than a minute. https://www.youtube.com/watch?v=ye2iNNqc42M Before the gulls arrived some local birds had a go. I got this one brave bird feasting right in front of Victoria our cat. I'm not… Continue reading Gull dinner party
I finally made a loaf of sourdough bread that looks and tastes like sourdough bread. Most of my efforts recently have failed and ended up more like bricks than loaves of bread. But this one is almost perfect. It's quite satisfying after many many failures to have one turn out more or less normal. The… Continue reading Sourdough bread, Discord, and the electric car
I discovered recently that the baker who used to make the sourdough for Foodstory Café - Pete Leonard - left to open his own bakery - Bandit Bakery. A few weeks ago I went to check it out. The bakery opened at 10am and I got there at about 11:15am. They were completely sold out… Continue reading Bandit Bakery
I made sourdough. Yes, it's a funny shape but it tastes delicious and now that I have my own working starter there's no going back. I followed a recipe from Rachel Mulligan's Ferment book. The starter took 5 days to make and this loaf another day but most of that was it just sitting in… Continue reading I did it! I did it!
I went to my plot today to pick some kale. I also found this huge parsnip. It was pretty quiet at the allotments with practically no one there on what is a beautifully warm and sunny spring Sunday. Everything is starting to come to life including the rhubarb. We'll be eating rhubarb crumble before too… Continue reading Kale, parsnip, and a recipe for bannocks
Have you ever felt an emotional attachment to a place or even a landscape? A feeling of belonging when you go there even when you've never been there before? I feel that way about Scotland and to a lesser extent, England. It puzzles me a bit because the environment I grew up in was so… Continue reading Emotional attachment to a place and good bread
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