The point at which life completely gets away from you? That.
You see, the more balls you juggle the higher you have to toss them in the air, but that means they take longer to reach you again and by that time
who knows what you’ve missed regarding the red striped one
while you were busy making sure the blue spotted one
and the one with the yellow stars
and the solid green one
didn’t hit the ground.
The good news is that I managed to finish a new little cookbook in time to help out a friend with a table at the MCA Zine Fair this past Sunday. And sent off the artwork for new business cards that should arrive before an upcoming industry event. And got to bed last night before 3am. We won’t talk about the stuff still in the air.
I recently read an article about what lucky people do differently. The crux of the first point is that they tend to keep their eyes open, picking up on things most of us just rush past in an effort to accomplish whatever it is we are running towards at that moment.
I’ve been trying to do that lately, to slow down a touch — or at least stay calm while rushing around, which really does make a huge difference — and on a whole it has helped… It has also become abundantly clear when I’m moving to fast to pickup on things.
I’ve started a sentence about six times about how it all got too much this past week but you know what? Blah blah boo hoo etc etc. So I’ve given up on writing some poor me tale — or for that matter anything with any flow or literary strength — and will move on to the only two points worth making…
Found on Karen’s Kitchen Stories, my assigned site for this month’s Secret Recipe Club post, it not only used up some of the sourdough starter in my fridge but is packed with all sorts of lovely autumn flavours. If you like baking bread you must, must must visit Karen. Her index is overflowing with dozens of fabulous sounding recipes including, wait for it, Pretzel.Crossants.
Of course I changed a few things — as much out of habit as based on what was in my cupboards. Karen’s loaf is much more rounded and lovely — but mine, while flat as a pancake, still turned out fabulously delicious. (I’m cursed with flat bread, I think it’s due to over-proofing and possibly using the wrong size pan, I’m open to any tips)
These five booklets were developed last year for the zine fair and now they are available at a special discounted fair price! Also in the shop is my new creation — The Passive Aggressive Dinner Party.
A more traditional zine, it was created as a tongue in cheek flexing of my sarcasm muscle. You will either be insulted or get a great laugh out of it, matter for yourself. The mini-booklet includes eight recipes and nine hand-painted illustrations because after not picking up a paint brush for at least 15 years I decided to illustrate a mini-cookbook. Welcome to my insanity.
Yes, one day they will all be e-books, today is not that day. Today e-books are one of those balls that’s been thrown so high in the air it may take months to come back down. Just keeping it real. In the meantime, bread.
Sourdough Apple & Fig Bread
Packed with autumn flavours and whole-grains, this bread is a great way to use up extra sourdough starter || Adapted from Karen’s Kitchen Stories.
Makes 1 loaf
- generous ½ c sourdough starter, fed or unfed (150g)
- 2 tsp dry yeast
- 2 tsp honey
- ¾ c warm water
- 1 c organic unbleached white flour (125g), plus extra
- 1 c stoneground organic wholewheat flour (140g)
- ¼ c potato starch (40g)
- 1/3 c rolled oats (35g)
- 2 Tbsp olive oil
- 8-10 dry figs diced (150g)
- 1 medium apple, diced (1 c)
Stir starter, water, yeast and honey together and leave 5 mins to bubble. Mix in flour through oil, squidge/stir until just mixed and leave for 5 minutes for flour to absorb water.
Turn out (the very sticky) dough onto a well floured bench top and use a dough scraper to knead for 2 mins, adding pinches of extra flour as needed. Cover with the empty bowl and rest for 2 mins.
Repeat kneading 2 mins/resting 2 mins two more times — for a total of 3 cycles. Add as little flour as possible to retain a soft and tacky dough.
After the third rest, flatten dough out into a rectangle and spread over apple and figs. Roll roughly and gently knead in — it will almost seem like there is more fruit than dough. Pour a splash of oil into your bowl (no need to wash it first) and turn dough to coat. Cover with baking paper and a tea towel and leave to rise for 60 – 90 minutes until doubled in size.
Lightly grease a standard loaf tin. Punch down dough, turn out, press out to a 7 x 12 inch rectangle and roll tightly. Place in prepared pan and lightly oil one side of your baking paper before covering pan with the paper and tea towel. Leave to rise 60 – 90 minutes until doubled in size.
Preheat oven to 180°C (350°F). Bake loaf for 40 – 45 mins until golden brown and hollow when tapped. Turn out and cool on rack before cutting.
- If you use fed starter your rise would theoretically be quicker. I used unfed and it worked just fine due to the added yeast.
- My starter is half rye and like a very thick pancake batter — you may need more flour as you knead if yours is more hydrated.
- Original recipe said to use potato flour or flakes, I however only had potato starch which is a different product entirely. It still worked fine, although the amount of extra flour needed while kneading will differ as potato flour is much more absorbent.
- Original recipe uses a stand mixer with a dough hook, if you have one go for it, I don’t.
vegan // vegetarian // refined sugar-free // whole-grain // dairy-free