I have been making a sourdough bread for the last week and a half. It has been a patient and wonderful process. I made my first culture from scratch, and finally baked my first loaf from it last night. Its ingredients of whole brown rice, brown rice flour, potato flour, kombu stock, ground salba seed, maca (root) powder, macrobiotic sea salt, have made a fine bread.
This morning I had a piece toasted with a fried egg from one of my mumma's chooks that run around in the backyard and a sprig of parsley grown in the garden. It made me very happy.

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