Ave Fornax!
@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don’t think the Romans ever baked with rye. And certainly not sunflower seeds.
This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio. pesos
A very interesting analysis, that will probably go nowhere.to date, nobody has rallied a mob to attack the U.S. Capitol using tastefully curated photos of bathroom remodelings.I’m no fan of Pinterest, but this seems accurate.
What an astonishing day it has been. 100% chance of rain tomorrow but right now, I don’t care. Tidying the terrace in shirtsleeves. pesos
Life is good. pesos
I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer. pesos
These loaves contain enough whole buckwheat flour to give them a terrific extra wallop of flavour. Baked up bold, too. And, while this may be auto-suggestion, I do believe that a slice is better at keeping hunger at bay than my other breads. pesos
Everybody and their dog has suddenly recognised Substack and its ilk, which is not unexpected. But I particularly liked what Robin Sloan had to say in a recent newsletter of his:The rush will come, the rush will go. We’ll still be here.Maybe its because I am older and slower, but I feel this more and more these days. Fads come, fads go, and some things endure. That suits me just fine, even if some of those enduring things are only a couple of decades old.
Baking up a storm here. pesos
Doesn’t take much to transform my mood. pesos
Uh oh pesos
