talking to plants,
then somehow Findhorn (the communal place in Scotland)
So I had to pull out my Findhorn Cookbook. (A friend gave it to me once when I was living communally.) It is an approach to cooking with consciousness. Good idea.
So the next day I looked to see if I could possibly do a small enough batch of bread for myself (since many recipes are for 12 or 20 people). YES! There was a diminished recipe for basic bread for 2 loaves...which I usually make.
|(I hope you can click to enlarge to read the recipe, or Ctrl + maybe!)|
So I checked the cupboard, and pulled everything out that I needed. I only changed one thing, which I think made the great rising that happened (cause I frequently have very low bread when I use whole wheat flour).
I used corn syrup instead of honey, because one is precious to me and the other I never use and it's been sitting in the back of the cupboard since I got it to make rum balls, or some such thing, a couple of years ago. I did use half molasses also.
I went straight by the book other than that. And I used the warm setting on the oven to get it warm, then turned it off and left the bread to rise in it with the door ajar, and the light on. It went crazy. Wish I'd taken a picture of that, but I was covered with stuff most of the morning.
Incidentally, if you're a potter, you really should try your own drip cone for coffee. I made one that has just a medium size hole and it brews a cup in about 3 minutes, start to finish. It holds the heat of the water, and if I've pre-heated my mug with hot water, it's so nice for a hot cuppa decaf with my toast.
|Not quite the end|
|but on the crust!|