Hello from Te Wa'i Pounamu

Kia ora  , 

I have consulted this site on and off over the years , and yesterday I decided to sign on .

I bake mainly with native wheat 'yeast' flour starters  and occasionally with various other form of yeast ,

and have done so for about forty years .

 I've made loaves , rolls , buns , scones , pikelets , crumpets , pancakes ,  croissants , pizzas ,

frybreads , doughbouys , dumplings ,  and other stuff ,  

and baked with  cast iron camp ovens , and girdles ,  over , in and under wood fires  , and  with hot rock in earth covered hangi  ovens , 

 as well as with conventional electric and gas stoves ovens  and cookers .

  I'm not  a commercial baker , have never sold so much as a crumb of my bread . I have however  given far  more away than I have eaten .

The return on that has been fresh eggs , tomatoes straight off the vine ,  fish still dripping seawater , a newly woven harakeke basket , an excellent slab of wood that will turn well on the lathe ,  and the like , and of course ,  warm friendship .

Not as a barter system ,  but because that what friends and family do .  I sometimes cook at wananga ,  and turn out rewena bread  for the hakari .

My favorite  bread , my go to bread , is the staff of life , which in this  country  is the sandwich loaf . A  good all rounder  that never goes out of style .

Anyway , thats me , 

thanks for being here  , 

 nga mihi ,  

 Pat