Spelt Bread Just Out of the Oven
Had I not been paying attention to coming weather, I would not have been able to predict that I would likely work from home today. I then wouldn’t have had, to go with bean soup, bread that needs 24 hours to develop.
Similar Posts
- Asana, Pranayama, and Yoga Practice | Community and Family | Food for the Body | Food for the Mind (Yoga Philosophy, etc) | Photos
A Commitment
When I enter into a contact improv jam, I make a commitment. I commit to paying attention with all of my being, to myself, to my partner or partners of the moment, to all the others in the room, and to a spatial, energetic, and creative attention to the dance itself and for the dancers as community and co-creators of the dance (and sometimes for the observers, too).
I think this is not unlike the commitment of the tantric yoga practitioner who ideally engages all of life with a simultaneous attention to the inner and the outer, to the dance between the self and all that to which ones self comes into relationship and to the dance of relationship.
Peace and light, E — Posted with WordPress for BlackBerry.
- Asana, Pranayama, and Yoga Practice | Food for the Mind (Yoga Philosophy, etc) | Meditation | Photos
Full Moon
The moon had risen in all her glory when I left Willow Street Yoga in Silver Spring (from a talk with Dr. Manoj Chalam about archetypes yesterday evening and headed for the metro home. I thought about how the moon shines fully no matter what is below: a pristine mountain lake, a construction site, a palace garden, a land devastated by one of the Four Horsemen, or the street in front of my house. What I think is the goal of most “spiritual” practice is to find a place where, being able to see the light all the time, one can live with uncertainty and challenge and have a greater capacity to serve from one’s unique place.
Your spelt bread looks fantastic! I’ve been thinking about it all morning, and looked up some recipes on the internet. None look as good as yours. Yours looks like a kind of sour dough. Do you have time to give us the recipe?
My go to bread recipe is the “no knead” bread from the New York Times: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0. I used all spelt flour instead of bread flour. Next time I’d use a little less water or a little more flour or do a mix of what and spelt to make up for difference between spelt and wheat flours. The recipe also stands up to one third whole wheat or rye instead of all bread flour. I did an extra rise for a couple of hours, which contributed to its sourdough like characteristics.
I remember trying this recipe a few years ago. Mine turned out to be a really runny mess. Yours looks so good! I’ll add your comments to the recipe I just printed out and give it a try. First to find the flour. Maybe I’ll just order it from King Arthur Flour.