This photo shows why I must exercise.
On the left, is my latest loaf of sourdough bread. The recipe is loosely based on a PBS episode with Julia Child and the owner of La Brea Bakery, Nancy Silverton. .
From the episode, I learned three important facts about bread baking. I made my own sourdough starter with red grapes, flour and water, which sits on my counter and ferments away; keep one hand clean while kneading dough; and taste the raw dough and adjust.
I’ve made several delicious loaves and hope to keep the starter happy. This was my best one yet.
Next to the bread is a fruit pie, not really one of my vices but dear Tim loves them and I go along for the ride. Any fruit will do. I only like pie the day it is baked. After that, I’m only interested in the filling.
Next up is white bread, albeit a bit overdone. I make two loaves a week (whether we need them or not). This is definitely not a gluten-free household.
Finally, pasta. I received an Atlas pasta maker for Christmas and love it. I roll out a batch of fresh pasta a week. Semolina flour, salt and water. Run it through the machine several times to get the right thickness, then put it through the cutting blades. Because it cooks so quickly, the whole process doesn’t take longer than boiling boxed pasta. And clean up is a snap.
Other kitchen additions include an old fashioned, metal bread box with holes and a magnetic knife rack. Aah, domestic bliss.
I’m waiting for my new hula hoop and jump rope to arrive so I’ll be able to exercise on that tiny rock of an island in Alaska.