We had a lovely picnic – with delicious bread of course – in a Bethlehem like stable that we found on the island but that I’d never seen before.
Other ideas for the future – a walk through the Liverpool tunnels or the Williamson tunnels. Any particular things anyone fancies? Please let me know if so…..
Please come along on Monday, the 22nd of May for an evening with bagels and delicious toppings. The bagels will be freshly made by volunteers in the afternoon, and toppings by Moyo, chef and proprietor at Nova. We will have
agood time. Drinks on an individual pay-as-you-go basis. There will be a small charge of £5 per head for the facilities and some food. Parking in the nearby British Legion on Pensby Road. Address of the restaurant: Nova Restaurant, 68 Pensby Rd, Heswall, Wirral CH60 7RE, tel.
Many countries in Europe have an institution called Carnival, and where I come from, in Bavaria this is big! People dress up, and do all sorts off silly things, and for the carnival period an official king and queen are chosen each year. It is also big in Cologne and I was really surprised and extremely pleased when Moira came along two show me her husbands grandfather’s ‘bread order’
It is the 1954 carnival order from the ‘Pretzel Brothers’ in Cologne-Land.
I thought it was fitting for the time of the year and a nice illustrations of bread related carnival customs.
Robin Sloan: Sourdough, Atlantic books, London, 2017, 261 pp.
I am not sure how I got on to this. Someone in my family got it out of the library for me and I have now read it – cover to cover. So, I thought I’d share my impressions. I am not a book professional, so I am not sure how this would be classified, but to my mind it is a fairy-tale tragic-comic science-fiction story with a good ending. Some of us have fantasies about the better life, better food, and better sourdough bread, some of us have beliefs about that and live by those beliefs. This book takes those beliefs, puts them in the context of Silicon Valley, in the character of a software engineer specialising in kitchen robots. But at its heart the beginning of the story is about her developing an addiction to regular deliveries of spicy soup and sourdough bread, and an attachment to the young man delivering it every evening. Not far into the story, the brothers who provide the soup and sourdough have to leave because of visa complexities and give their sourdough starter to their favourite customer with a remit to take care of it, and to play it music regularly. The starter is musical itself and ‘sings’ which made me wonder what it would be like if our starter in the bread circle bakery were to sing: Depending on the music it could be wonderful! A rather touching story is told about how – never having baked anything before – the main character starts making bread in her kitchen, then progressing to building her own bread oven in the back yard of her rental apartment and selling bread as a side line to her other work – a common and familiar story in the artisan bread world that also resonates with the story of the bread circle. Unusually, her bread is characterised by having strange facial features in the crust when coming out of the oven.
The narrative develops into something fantastic and wild, merging food and futuristic technology, with some people wholly living on synthetic food compounds and with the hero eventually giving up her work to become a fulltime baker in a futuristic ‘farmer’s market’. The sourdough starter becomes an increasingly volatile and unpredictable creature, resulting in phantasmagorical events leading to an extraordinary climax.
For me it was a good read even though it lost some of its captivating magic when the story became more and more unreal and kind of American. I recommend it as good entertainment with some very realistic action that makes good fun of the more bizarre aspects of the alternative food movement. ‘A plot that makes the book a page turner and a laugh-out-louder, with sweetness and romance and tartness and irony in perfect balance.’ as someone is quoted saying on the cover.
31.3.18 Michael Göpfert
Here is the recipe for a very delicious and fairly simple cake to make. We had it on Valentines Day at our bakers lunch, made by Natasha.
She says you can use 150g almonds and 100g flour too
We get flour regularly from Shipton Mill and Walk Mill and occasionally other places. We do not keep a large store. Michael ensures it is always fresh and ready for the bake. Often we can arrange for Walk Mill to deliver but we need to collect the Shipton Mill flour. It needs storing on the platform in the bakery. We had visitors who were happy to help – see photos – and when the sacks of flour were delivered, they used (& fixed) the pulley to carry the flour up.
The same system works in reverse when the flour is needed for baking. It is hard work and a bit precarious….there is a wobbly metal ladder, firmly attached to the platform (I hasten to add) but it can be hard opening the hatch and putting the sacks of flour into the bag in order that it can be electrically transported down back into the bakery. It is fun though too and the boys certainly enjoyed it.
Thankyou Karen Creedon for bringing this delicious tart to the lunch today