If you want to bake some sourdough
you must first allow the leaven to expand it.
If you want to get rid of old starter,
you must first allow the grain to be fed by wild yeasts.
If you want to take some starter,
you must first allow the mother to be re-fed.
This is called the subtlety of sourdough,
of the way natural bread is. The soft becomes the crusty.
The air-bubbles overcome the gluten.
Let your bakings remain a mystery.
Just show people the results.
djpierson
36
Lao Tzu – Tao te Ching – Translated by Stephen Mitchell
If you want to shrink something,
you must first allow it to expand.
If you want to get rid of something,
you must first allow it to flourish.
If you want to take something,
you must first allow it to be given.
This is called the subtle perception
of the way things are. The soft overcomes the hard.
The slow overcomes the fast.
Let your workings remain a mystery.
Just show people the results.
www.instagram.com/p/B-6_HMCDYfc/
simple bread
simply good
its just flour and water and salt
and time
this is a banneton.
cradling this little baby. she’s almost done proofing.
the leaven is mixed with more flour and body temperature water.
the banneton is covered in flour so there is no sticking.
the dough is covered with a towel and put in a warm place near the oven perhaps.
for an hour or 45 minutes if you’re short on time.
but don’t be.
shes ready for the fire.
the cast iron casserole is placed in a preheated oven 230 C
the dough is tipped out upside down style
the casserole is covered and reinserted into the oven
bakes for 30 minutes with the lid on
after that, the pot lid is removed.
baking continues for 15 minutes
baking is complete
tip out the bread and let it cool…
don’t be impatient
it will ruin it
finished
Contribute to the Peaceful Warrior
Please help me spread the Plant-based message to the this far corner of the world. We hope to be crowd-funded in our naissance... A plant-based restaurant and bakery.
$10.00
Published by