That's a great photo, Kenshou!
I'll have to put Challah on my to-do list. At the moment, I would like to get a reliable sourdough recipe and starter culture going, and keep playing. As I am intending to integrate bread-making with the activities at the Education Outdoors campus I am working at, I want to get a whole-food grain/seed bread going, and something locally grown and milled. I'd also like to make Malaysian roti which I think is quite technical.
I'm happy to let the bread cool before I try it. I know from experience that cutting it while it is still hot can cause it to collapse and I have to admit I'm not hungry and will probably go without an evening meal tonight.
My wife and I were given a breadmaker for a wedding present years ago and I had great fun making bread with it. After awhile, I just got the breadmaker to kneed and prove the dough and I would take it out and shape it and bake the dough in the oven. In the end,it just died from overwork! Where I work, I inherited an old commercial mixer with a dough-hook so I've been having fun with that mixing sweet slices, pasta dough and bread dough. A few days ago I made pide which was moderately succesful - except when I was distracted by a phone call - forgot to pull it from the oven! Extra-deep crust! And the last time I was home I made pizza dough.
Its all good!
“No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes.”
- Cormac McCarthy, The Road
Learn this from the waters:
in mountain clefts and chasms,
loud gush the streamlets,
but great rivers flow silently.
- Sutta Nipata 3.725Compassionate Hands Foundation
(Buddhist aid in Myanmar) • Buddhist Global Relief
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