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That was very insightful, and inspirational! 15kg of dough and only 20gr of salt. I always viewed my bread as rustic by its appearance and if it looks like that I would have called it a failure, we do gilt the lily. Her bread was the staff of life and her effort was from the love of family, past, present and future. I truly hope that its passed on.
Bread making 101. Makes you think we have got a bit soft eh?
Yep.. And you don't get to drink any water till you're done with the mixing and kneeding!
I love the shaping process, and although I know the narrator says 20g of salt, if I'm not mistaken it looks more like a handful into the trough..
Pretty enlightening to consider that they still harvest grain by hand and separate the grain from the stalks, by horse.. Slow food and real bread.. It doesn't get more real..
PS It's interesting that the starter is kept in the fridge until a week later and I'll look, but I think, I'd bet, that all of that starter is mixed into the next batch where again a like sized portion is reserved for the next batch.. And so on!
Just curious, what's happens if the horse takes a crap? Just rake it up and continue on?
For every processed food you eat there is an USDA approved minimun acceptable amount of rodent hair and fecal material level. And you know that we don't want "gov'ment interfearning with our bisness"! So keep them inspectors, OUT!
Reminds me of something that my Grandma used to make, they called A'frazell....a whole wheat giant doughnut looking thing that was kept in a paper bag on the counter. They were hard as rocks, but, would last months. Put butter on them and dunk in coffee, or, put oil and vinegar,oregano and a cut tomato...or cover it with cannelini beans with oil and garlic and cheese. They had to be covered in some kind of liquid or it was a tooth breaker...But the taste was great! Loved the fried bread dough...she did the same thing ,Pizz a frietz sp.?