The uptake of families using their pandemic down time to create things at home, has led to shortages of essentials, in some places.
It is as if we have rewound the clock, to an earlier time, when takeaway was unknown and we prepared all of our own food. Which is such a better way to eat than packaged, pre-prepared foods that are preserved beyond comprehension and have a shelf life that Cro-Magnon man would envy?
Repressed Baker or Bakeaholic?
In my house, the baking frenzy – and the #onecakeaweek has been in full swing during the length of the Covid pandemic. Yet, I still bear the title of ‘Repressed baker.’
Or, perhaps it was likely that I was a baker in a former life?
I venture to say the joy of kneading bread dough, for me, borders on the therapeutic. Kneading, folding, creating and then of course the joy of eating. It is almost blissful.
It is not the first time, this lapsed baker has made bread, but it has been a while.
When I turned 21 years old, I had been baling bread with my own recipe half white/half wholemeal for about 2 years, when I decided it was time to hang up my bread-making apron for other pursuits. Not only was the process of making bread time-consuming, but good yeast, the fresh variety, was hard to find and quite expensive. As a 20-something, the novelty of making my own varieties of bread wore off.
Like others, the enforced leave the pandemic has brought from work, coupled with adult kids who have (mostly), left the nest, means the urge to bake all kinds of things has returned with gusto.
Now in the midst of lockdown, I returned to the kitchen to make sourdough bread. I have already made loads of different kinds of cakes and sweet treats and was growing a sourdough mother under the expert tutelage of my blogger friends and bread-baking mentors, Sandy and Peggy.
Once I was able to secure some wholemeal flour, which was a feat in itself, given the shortages under Covid, I tended the sourdough starter lovingly for days and made a pancakes out of the discard.
The Final Result Sourdough Rolls
At the end of the week, I produced these wonderful Wholemeal Sourdough bread Rolls from Peggy‘s recipe.
I had enough to give some to my son and a friend. Surprisingly, the friend who happens to be Danish, is used to beautifully cooked bread, and she raved about my sourdough rolls.
I was a little surprised she liked them, as I found them quite dense in texture and sliced them thinly to toast them. But then compared to Rugbrød, the Danish Rye bread, they are most likely light and airy; given that the Danes like their bread really heavy and solid.
The Sourdough Mother has now gone, so I will have to start the process over again, which is a lot of fun.
Next time, it will be with Rye flour and linseed, just like the Danes, I think.
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