So what is that feeling? That excitement and anticipation. How is it that such simplicity can bring about in me…such feelings of grandeur and lilt? A quickness in my step and pending exaltation. I mean who could have imagined that after a year of mixing grain and water, seeds and yeast I could feel such elation still? I’ve seen it in others, in their eyes and their talk, not love at first sight but an enduring relationship….I grew up on musicals, so here I am in my humble kitchen with bread in my arms singing ‘the hills are alive with the sound of music…la la la la’ because every time I make a loaf of bread, the chance and luck of it, the learnt and tried, the unexpected and unknowing, make me feel like I’m back in the darkroom, printing negatives and soaking paper in red light: watching shapes form on the page and images edible.
Artemisia and satisfying bread. My scoring is getting better and more playful. Thanks to inspiration gleaned from bakers around the world.
Mostly white with a Rye starter.
Bread for a friend. 30% Wholemeal, 70% white and Rye starter.
At last I understand the joy. I worked out how to score my loaves too! What a wonderful mystery this bread thing! xxxx
Hi Mara great looking bread and no doubt yummy I will have to get a bit more adventurous with my bread I have been in easy mode lately using a tin but the round loaves are beautiful
I am so loving making bread because just when i think i’ve reached my goal, I find I stumble again and need to try again. Making, baking bread with natural leaven is an incredibly dynamic process that I find very truly exciting. Great to hear from you David.