In this three-minute silent video, Lisa Rayner, author of “Wild Bread – Handbaked Sourdough Artisan Breads in Your Own Kitchen,” demonstrates how to knead the dough for whole wheat sourdough bread. Visit Amazon to purchase my new Kindle version. The link below takes you to the paper version. Use my index and search box below left to look up sourdough blog posts.
I’m gradually altering my yard to become a permaculture garden. The woman who lived here before me grew purely ornamental plants, especially bulbs. The garden beds had been neglected for years.
I just discovered “waste” rock left over from the beds and main pathway buried around a large pine tree in the northwest corner of my yard. I have used much of it to build up the pictured raised bed and north garden walkway. I now need to fill the garden bed with soil that I will collect from burying the pathway rocks and bed edging rocks.
I plan to plant summer and winter squash and pickling and lemon cucumbers in this bed. It gets early morning sun and stays sunny until mid-afternoon.
I’m very much into repurposing things. Staying at home because of Covid-19 makes repurposing absolutely necessary. I will never be bored!
We appreciate the ecological importance of native bees. We grow flowers in our permaculture polyculture guilds that attract bees. This bee is pollinating grape hyacinth, Muscari armeniacum.
It fits over my raised bed made with recycled plastic. Terrific! We plan to grow summer and winter squash and cucumbers in it during the warm months and then leafy greens in the fall and winter.
I’m trying something new for sourdough quarantine baking: pumpkin cinnamon rolls. The two cans were the perfect amount. Because the filling is wetter than regular cinnamon rolls, the unrisen rolls are droopy. I don’t think it will matter, but I’ll see! I intend to eat these for breakfast, so they are healthier, too: less sugar, basted with melted vegan butter, but none in the dough or spread on the rolled out sections.