With a rye starter now sitting on the bench for the foreseeable future I thought it was about time to reduce the amount of packets of cracked grains sitting in the pantry that were purchased before my Komo mill arrived.
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We had a bleary eyed start to Saturday after a late evening celebrating my birthday. A dinner out with friends at a fantastic bistro www.confit.com.au
Taste sensation of the night was baked fresh dates stuffed with gorgonzola, mixed cress salad, pedro ximinez dressing…OMG!!!
Anyway … bleary eyed today.
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Richard Sennet describes the essence of proper craftsmanship as: the fluid process of deliberately setting up questions and challenges in order to solve them and increase ones skills.
This quote reminded me of so many of the wonderful TLF bakers....
The busy weeks continue in our tiny household. My partner and I both had our children staying this week with school holidays as well as her parents for a few days which allowed us to celebrate her fathers retirement. Amongst all the chaos we prepared a roast dinner and a rhubarb and strawberry tart.
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We cut the miche today, three days after baking...and after a lazy Saturday lunch sent my parents home with half.
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Well it's about time....
I have been a long time reader and have learnt so much from various bloggers/posters and now I think its time I joined in. Thank you Debra Wink, proth5, TX farmer, DMSnyder, Ananda and Hans Joakim for your inspiring and educational posts.
I guess for my first post I'll show where I am at....
A month ago my new Komo Fidibus XL turned up and I have graduated form being a home baker to a home miller/baker. I love it.....I mean I really love it!
