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Saturday, April 16, 2011

Spring bread

Risa has absconded to Florida for a (small, as it turned out) family emergency -- Beloved has backup. Internet for Risa consists of a longish drive to a very nice and welcoming library -- Crescent City. Here's a quick repost to keep things happening 'round here:

Spring loaves by you.Whole wheat; whole spelt; rolled oats; rye; buckwheat; rolled wheat berries; fresh chopped bigleaf maple flowers, leeks, kale, chard, broccoli leaf, elephant garlic greens, "walking" onion greens, dandelion greens; 32 oz. of pot-liquor (water from steamed veggies); honey; agave nectar; sea salt; fresh free-run duck egg; home-dried Bing cherries; flax seeds; baker's yeast. Raise once in the bowl; cut, roll out and shape loaves, place in greased Pyrex or stoneware dishes, set in oven, raise to desired shape, bake at 325 for one hour. 


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