Watching an advertisement for Criniti’s while at the movies didn’t make me want to eat there. However, somehow I developed a raging appetite at the hairdresser after many hours of being analysed, foiled, washed, rinsed, treated, massaged, cut, heat protected, blow dried and styled. My hairdresser mentioned a great meal she’d eaten at Criniti’s about… Continue reading Criniti's Parramatta
A friend recently posted on Facebook that she has eaten her bodyweight in cherries over this Christmas period. I would like to raise her quite a few kilos of cherries and state that I believe I am now officially supporting my local greengrocer on my purchases of cherries alone. I started the season somewhat modestly,… Continue reading Cherries
As if there wasn’t enough sourdough floating around at home at the moment! I was at Brasserie Bread in Botany the other day and just had to buy a sour cherry loaf. The occasion was a farewell for some dear friends who are sojourning in Darwin for a little while. Actually not so little, but… Continue reading Brasserie Bread, Darwin and Eating for Consolation
This is a wholemeal spelt sourdough using an organic white flour starter culture as the only raising agent. The shape of these loaves is called a ‘batard’. This is a light rye loaf made with a blend of organic white and organic rye sourdough starters plus a little additional fresh yeast for a lighter texture.… Continue reading Bread Photos
I have been experimenting with Sourdough starters or ‘ferments’ for a while. A while because for months now I have been feeding flour and water to ‘the baby’as it has come to be known and have only just made my first successful sourdough loaves. November and December were a little busier than expected which is… Continue reading Bread and water