Baked up nice, too. Taste test in about four hours.
pesosOn the efficiency of my scythe | Small Farm Future
Another great post from Chris Smaje, and how about those comments?
The reason that you see farmers nowadays with combines and not with scythes is because energy and capital are cheap, labour is dear, and most people don’t work the land. Like it or not, I think all this is going to change in the future.
I had a scythe once. I loved that thing, and the sheer joy of becoming skilled in using it and keeping it sharp.
Right, but fried polenta is another kind of thing. The unfried stuff depends on the maize from which it is made and the stuff that accompanies it. In my book, a good polenta is great with just olive oil and salt, and from there only gets better.
Pleased, in a nerdy way, that tomorrow's podcast episode, in which I chat with a chef and teacher in Aoteora, will go out on a day when we all will have almost the same times for sunrise and sunset.
A friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf
A friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.
So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.
