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A Worthy Experiment
The practices hosted by Woven History were a delightful opportunity to practice in community, come together to share with those in need (World Central Kitchen), and enjoy techniques and refuge in these trying times. Though the practices themselves were great, it turns out, not to anyone’s surprise, that it was not ideal for the shop to have the space occupied for a non-business reason that regularly, unless it was okay to cancel at the last minute on a not infrequent basis.
I thoroughly enjoyed the opportunity to practice in such a vibrant an interesting space and enjoying meeting new and reconnecting with old fellow practitioners. I was also reminded of my favorite way to practice in a group, which is to have everyone say what they are there for and needing that day, whether physical or emotional, and then offer something(s) intended to be nourishing for all present.
We’re talking about whether perhaps a once a month practice at Woven History might still work, and I will keep myself open to discovering other alternative, local spaces.
I’m also considering offering a weekly house practice (ideally 3-4 people any given practice), as we did before the pandemic. Please comment or email me if you might be interested and what days/times might be best for you. I’m thinking about mid-morning either Monday or Wednesday. It would require advance RSVP because it is in my home. I don’t know about you, but I need more time giving myself the rest and strength I need to participate working for positive change and less time drowning in the ranting of people whose minds I cannot change.
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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.