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.
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Listening to the Call to Pause
I was working late, but comfortably in my beautiful study at home, when the light shifted in such a way that I was called to move quickly out onto the sleeping porch. This is what I paused to witness before going back to my desk:
Blossoms Around Town
On the way to Willow Street Yoga in Takoma Park for Joe and Natalie Miller’s yoga practice to benefit Nepal.
- Asana, Pranayama, and Yoga Practice | Food for the Mind (Yoga Philosophy, etc) | Gardening | Meditation
Jnana and Vijnana (and the State of the Garden)
When teaching meditation, Paul Muller-Ortega says that we need both to practice with awareness (gain experiential knowledge) and to study the texts and teachings (explore theoretical knowledge).
With the dirt blanketed in snow and ice, it is time for jnana–time to study and theorize about possibilities for the coming gardening season.
Blossoms Around Town
I feel compelled to make clear that I have avoided going to the tidal basin. All the blossoms I have visited have been in my neighborhood at times when few enough were outside that I could maintain full social distancing.
The continuing disregard for the need to social distance–whether out of willful selfishness or ignorance or both is truly alarming.
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.