Round domed loaves of bread form easily in the hands. The dough seems to invite the shape naturally. The inclination is to put a star of symmetrical radial to allow the baking loaf to expand. And, voila:
Here is the modest dandelion, a common weed of disturbed areas. The radial symmetry is actinomorphic, like the star on top of the bread.
The color is that of the same as the gold finch who was feasting on thistle seeds earlier today.
Here is a a mullein just getting started. If this plant is in its second season it will grow a very tall stalk with blossoms at the top.
Sand lily blooming in the gravelly soil.
Needles of the Ponderosa pine. Some find the pine's oder like vanilla, but I think it smells just like itself. Especially on a hot summer afternoon.
Lichen on a piece of granite. Still radially symmetrical, though the pattern is rougher. This lichen is dry and scratchy.
Hens and chicks, one of the few things I have planted that lives still. The regular whorls here are described by Fibonacci numbers that describe wonderful repeating patterns in ascending scales.
Fir cone balanced in pebbles.
Branch scar on a cottonwood.
Remnants of last season's seed head.
Patterns regular and repeating, geometrical and magic in their beauty naturally become part of our vision and designs.
The results. Mmmm...
Three large and two small loaves. The convection oven helps with a nice even browning.
Roundish with a star. The next post show similar patterns found in nature, in my back yard.
Some like a bit of butter.
And now Larry is a happy camper!
And roses...
Thanks for stopping by. Wyncia
Back in the good old days, I made most of our bread. I was living in the Adirondacks with two toddlers, and a dream of the "real" life. I got it when the life partner moved out! Returning to town, school and work, our wholesome family was reduced to day care and Burger-Hut pseudo-food.
I made the occasional batch through the years, but did not get serious until lately. Two factors contributed. The bread that my genuine spouse and life partner prefers went to $6 for a small loaf! That is just too much.
The other factor is that our friend John brought his winter wheat to the Farmer's market where he grinds it while you wait! I am in love! Local grain, handled by friends, this is a fallen bread maker's greatest hope for redemption.
So here are a few pictures of today's effort, so far. The first I use the sponge method as taught in
I decided to make the bread by hand, after considering a modern bread machine. The feel of the bread is important to its goodness. Also, I believe that baking several loaves at once will be more efficient use of the electrical energy. Extra loaves are frozen for later.
Here are a couple of pictures of the early process. This will make four to five loafs.
Here is dough out of the mixing bowl and ready to knead. We got this great big bowl from a Colorado potter several years ago, before the "return to bread making" was even a glimmer in my heart!
Here it is ready for the first rising
.
Return later to see how this adventure turns out! Wyncia
They are inspired by my daughter Maggie's practice in Maui where she teaches. The natural settings where her pictures were taken led me to mount the dolls with aged wood, stone and shells.
You can see them and my other work at Wyncia.com
I hope you enjoy viewing these ladies!
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Wyncia said:
[c’est top]Larry, Where did the rest of your comment go? Into the dark hole of cyberspace, I suppose. Luckily, thee and... read more
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Larry Kinney said:
[this is good]It's so nice to have home-made bread, both because it's made with loving hands and because the ingredients are from... read more
on Todays adventure: Bread making
Hearts starve as well as bodies; give us bread, but give us roses.From the song "Bread and roses" based on... read more
on Bread now...