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I have been thinking about connections. Specifically, connections with people, as well as whatever else sustains us in our lives. These are the true gifts we give to ourselves.
What started my thought processes ticking over was a passage from a book I’m still reading called ‘Animal, Vegetable, Miracle: A Year of Food Life’ by Barbara Kingsolver. It is a rather lengthy quote, but has so much to offer.
“…cooking is good citizenship. It’s the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood. Cooking and eating with children teaches them civility and practical skills they can use later on to save money and stay healthy, whatever may happen in their lifetimes to the gas-fueled food industry. Family time is at a premium for most of us, and legitimate competing interests can easily crowd out cooking. But if grabbing fast food is the only way to get the kids to their healthy fresh-air soccer practice on time, that’s an interesting call. Arterial-plaque specials that save minutes now can cost years, later on. Households that have lost the soul of cooking from their routines may not know what they’re missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven. The choreography of many people working in one kitchen is, by itself, a certain definition of family, after people have made their separate ways home to be together. The nurturing arts are more than just icing on the cake, insofar as they influence survival. We have dealt to today’s kids the statistical hand of a shorter life expectancy than their parents, which would be us, the ones taking care of them. Our thrown-away food culture is the sole reason.”
Recently, against much hesitation, I took a leap of faith that I was hoping would yield the product of a bread I could eat again. My hesitation was about spending time trying to do something that seemed beyond my technical ability, and for perhaps not particularly brilliant results. After years of retraining myself not to eat bread and pasta, I wasn’t even certain my ‘care factor’ was strong enough to inspire the new efforts. I used to bake wheat bread many years ago, with only moderate success, and so I was not at all certain this was an endeavour to satisfy the rather high standards for my food. But back then I didn’t have the connection with blog friends and the internet to support me!
After years of not being able to digest wheat options in any form, except the tiniest amounts, bread I can eat is like a little miracle in my life. As the Universe often does, it conspired to support me. The author of a blog I follow has similar problems with similar foods to myself (FODMAPS, google it, it is not as uncommon as you would think). Through her diligence she developed a spelt sourdough starter, tested it, dried it and sent some to me, along with copious notes and instructions. After text messages and a phone call I got through making my first loaf.
It was very dense, not ideal, but it was edible.
The second loaf was more edible, as was the third. More research was required. More practice as well. The fourth loaf was a breakthrough, and the fifth loaf confirmed my skills. But after five weeks of trying, loaf six…was…brilliant (she said modestly).
I think I may be hooked. There is something so satisfying about taking flour, water and salt and making something to nourish one’s body, not to mention is a beautiful thing! It is the connection with our food that our culture has nearly lost. A few brave and dedicated souls, like Barbara Kingsolver and her family, Michael Pollan, the Slow Food Movement, and the entire population of France, are helping us see our way back again.
So, this gift of bread making is more than just a connection to my food. It is the practice of a lifelong source of joy—making something with my hands. And it is the return of another joy, eating, and sharing good bread. This, my friends is how we should give to ourselves. And this, my friends is my gift to you…the recipe 🙂
More resources if you wish to make your own connection with sourdough bread making: figjamandlimecordial; pleasepasstherecipe; zebbakes
ladyredspecs said:
Yesterday another blogger I follow wrote about community, and the surprise discovery of the caring, sharing blogging community. The absolute wonder I experience every time I pull a loaf from the oven is thanks to those connections that allowed me to gift bread to myself. It has added to my enormous sense of achievement by helping you along the way. Loaf 6 looks pretty near perfect Ardys. Did you find a local flour supply?
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ardysez said:
Yes, loaf six is really my ideal. Another plus is that my husband thinks he’s in heaven with homemade bread back on the menu. The blogging community far surpasses anything I expected, and continues to reward and inspire me. Yes, I have found that Woolies’ organic white spelt is great, as long as they keep it in stock! I buy it ahead a few packets because they are notorious for having empty spaces on their shelves, usually just when I really need something. Thanks for your nice comment and your blog which is a great resource. The Sicilian Eggplant is on the menu again before we go to Darwin mid-week 🙂
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Francesca said:
Your 6th loaf looks fabulous Ardys ( the others are pretty nice too). I am very much a fan of oven spring- this, more than anything, makes a loaf more edible as does slow overnight rising, for me. I am so pleased that you are back into eating ( and making) bread. Its a wonderful thing.
I did try, and make, a totally spelted starter,then the bread, but as it turned out, it didn’t make a lot of difference to my ability to digest bread. So I am back to more regular sourdough starter. I don’t suffer from the same intolerances as you and Sandra but I do have to watch my bread intake at times.
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ardysez said:
Thank you so much Francesca. I still find I need to restrict my intake to about a slice a day. But if I stay within that limit I am totally fine. I’m sorry it didn’t work for you. I have also found that properly fermented and proved regular wheat sourdough agrees with me in a pinch, but it is pretty hard to find, and often ‘sourdough’ is made with something akin to regular yeast and some flavouring. I have better luck in Europe, for example, as bread seems to be of a higher quality. It is one of Life’s more cruel twists that those of us who make the effort to eat well and consciously are stricken with intolerances. So glad we have our blogs and the Internet now to at least help us through.
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Francesca said:
I have more luck eating a bread, made with regular wheat,heavily laced with soaked linseed, in a slowly fermented and very wet sourdough.
One slice a day is enough bread – a little toasty reminder. Oh, and with lashings of butter too. ( Like in your pic)
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ardysez said:
Yes, I find one slice a day is enough too. That is an interesting discovery you have made regarding the linseed…
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lkoepfle1 said:
The perfect loaf didn’t know who it was up against but it hung in there for for five attempts! This one looks so lovely, and presented even more so. I would never be able to accomplish this but you know I would enjoy the social aspects of baking it together. And I would be there right along with your husband relishing every bite! I LOVE breads! Job well done!
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ardysez said:
I know how much you love bread and you would especially love this one. It is actually very easy, much less work than you think, more a matter of time and technique, just knowing what to do. There isn’t even any kneading with this bread. Thanks so much for being my cheer squad, we do have a little practice with that! 😊
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mel said:
ardys/ since I saw you last I too had cut out the carbs. (Lost 50 lbs. actually a bit more)BUT I assure you I would eat a slice of YOUR bread with a dollop of unsalted butter on it in a Sidney Second!
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ardysez said:
Thank you Mel. I did not lose ANY weight by leaving out the wheat products, even though I did not replace them with ‘gluten free’ ones, but that is great that you found it helpful for weight loss. Losing that much weight is quite an accomplishment. If I was near you I would bake you and Seiko an entire loaf!! Thank you for reading and commenting.
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Food,Photography & France said:
Wonderful post…I’ve never suffered ( up to now) from any sort of allergy but I can’t imagine not being able to eat bread and pasta. Wonderful looking loaf and I love spelt flour which I get from a small producer near here. Barbara Kingsolver’s name rang a loud bell and then I remembered the Poisonwood Bible that I had read some 15 years ago and very much enjoyed. Wonderful quote from and one that resonates with me.
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ardysez said:
My objective is to not ‘suffer’ with the food intolerances, but to still find things I enjoy! Not easy at times but so far, so good. I really enjoyed the Poisonwood Bible too! This book by Kingsolver was written about 8 years ago, I think, even before Michael Pollan’s work, a kind of call to arms, really. That quote resonated strongly with me as well. I was fortunate, despite (or perhaps because) my Mother worked full time, to grow up cooking, sometimes with her, but nearly always having family meals. There is a very basic, tribal connection to your significant others when you make, and take, food together. Thank you for reading and your comment Roger.
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Littlesundog said:
The bread I make uses almond flour. We no longer eat any wheat products. Once we followed a mostly Paleo lifestyle, I found I didn’t miss any of the foods I used to love. Feeling better and enjoying good health just can’t be topped. The road to finding the right ingredients can be long and difficult, but well worth the challenge! I find simple and rustic foods to be the most satisfying. 🙂
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ardysez said:
I tried to follow the Paleo lifestyle fairly closely for over a year but I found it restrictive because I have other things besides wheat that I cannot eat and so it all got pretty stressful, especially when we travel. We probably still eat that way, no processed foods, minimal sugar, very low amount of grains etc, more than half the time. Certainly I gravitate toward the rustic home style food made from local and organic ingredients. My real point is, it doesn’t really matter what we eat, as long as we are trying to connect in an authentic way with wholesome food and the people with whom we share it. Thanks Lori!
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EllaDee said:
The connections, sharing and the gifts both tangible and intangible that come from real food networks are delicious, nutritious and beautifully subversive. For every home made meal-loaf of bread-jar of jam, for every vegetable grown-backyard egg traded-pasture raised meat convert it’s a win against the sizeable resources that would prefer to continue to grow profits unfettered via the disconnect of their customers.
I love how the sourdough connections extend. I have shared my starter gifted to me by Celia of FJ&LC with my sister who has used it to bake bread for family & friends and is now sharing her own starter. Next week I’m delivering starter to the G.O.s cousin, and while we travel, my Polly starter is being shared with 2 neighbours who will look after her.
I admire Barbara Kingsolver’s work, and especially enjoyed Animal, Vegetable, Miracle. Before blogging it was she & Michael Pollan who released me from my food illusions.
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ardysez said:
Brilliantly said, Dale. I also love the recent events here in Australia with the people power buying the brand name milk to support the dairy farmers. It is another example of people being sick of the corporate manipulation and being willing to draw a line in the pasture, as it were. While I can’t post the sourdough starter to my cousin in Wyoming, I have successfully infected her with the will to bake spelt bread! I’m coaching her through it, and yes, there is yet another link in the Priscilla community.
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