This could be the best 100% Rye Bread ever made on Pender Island.
There can’t have been too many over the years. I made it last weekend with rye grain grown in Pender Island soil, specifically that of the large Gorsefield off Craddock and Southlands Drive, South Pender.
The Rye was planted by Vince and Katie, the new owners of the Gorsefield.… Continue reading
Most days, making bread happens by rote, with a tight schedule of measuring, mixing, shaping, and baking. My mind can be tranquil while my hands are a blur, punching and kneading the dough. Or slicing off chunks with the bench knife, balancing them on the weigh scale, and turning them into sensuous rounds.
Last week’s bake was all but finished when I realized I’d forgotten to make my offering to the goddess of the ovens, Fornax!
Last Thursday, Feb. 17, was the final day of the Festival of Fornacalia, a day when Roman bakers made an offering of spelt grain (they tossed some into their hot ovens) and asked for Fornax’s blessing for the coming year.… Continue reading
Last week’s Rye and Spelt Loaf scratched a need for me — the taste of rye, that unusual grain that bakes and tastes so differently than wheat. I’m rarely over-the-moon about my bread, as many customers are, but this loaf was beautiful!
The coarse rye flour in this loaf was highlighted by the milder tasting spelt flour, and I tasted that big earthy flavour I love so much about this under-appreciated grain.… Continue reading
Readers of the New York Times may have noticed that the well-known “No-Knead” bread method is back in the news.
In a May 3 article, the Times food writer, J. Kenji López-Alt, took a look back at the breadmaking method that revolutionized home baking in the early 2000s. It’s a startlingly easy way of making bread that produces excellent results.… Continue reading