Many years ago, when I first wrote Bread for the Wilderness, a book we plan to publish in a revised edition, Pani Susan said to me, “What you have written in the chapter about the spiritual aspect of bread baking could be easily applied to any craft. It’s more or less universal.” I realized that she […]
A simple web search brings you tons of material on Celtic Christianity. You’ll find resources on the Scottish, Welsh, and Irish traditions. The Celts were once dominant from Germany west to the Atlantic Ocean. After ignominious defeats at the hands of the Romans, they were pushed to the western edges of the Roman Empire. These […]
We call the basic mix a starter, and starters may be saved and used for years, under proper care, by replenishment. REPLENISHMENT Replenishment means to return something to the depleted reserve of sourdough in order to restore the full amount you began with.
Set aside the silly hats and Guinness and meet St Patrick. Born in Britain in 385, Patrick was the son of a deacon and grandson of a priest. Christianity was long established in Britain by that time. At sixteen, he was seized by Irish pirates and enslaved in Ireland, where he lived as a shepherd […]
Grains, Yeast, Sourdough, and a Basic Recipe Let us start with information about cereal grains. A cereal kernel is made up of three parts: the husk or bran, which makes up the outer coating, like the shell of the egg. Most of the fiber in a kernel is in the bran. The endosperm makes up […]
Bread is joy! Bread is life! Bread is good work! Bread is the dance of strong hands, the sinews of strong backs, and the creativity of clever minds. Bread is craft and art rolled into one exercise. Bread is the heart of human history. But perhaps put more flatfootedly: bread is a whole food made […]