I first used Naked Barley at Bethesdabakin in Wales where I also met Dan Lepard and many other bakers...https://www.instagram.com/edwarddickin/ was the catalyst and is still doing amazing work!
Glad you're coming out of the COVID fog. I missed a couple of the last posts, but now that I'm catching up, wanted to mention I really appreciate the global perspective you bring to Wordloaf and would hope to see that reflected in the book as well. Also here for recipe testing if you need another person.
In a world of meal kits, food delivery and prepared food it is encouraging to see people cook and bake. I can't offer sourdough starter to anyone because they are too timid to attempt to make their own bread, even when it is a no knead situation. If a recycled bread machine encourages someone to want to make an even better product, that is a win. All bread at home is better than what is found in a grocery store. There is always a place for quick and simple preparation, but no substitute for time and effort in making something great. Using your hands, senses, intuition and patience to create bread is a skill acquired over time, with lots of practice and permission to fail. The failures in cooking and baking help strengthen skills over time. I prefer the hands on method of bread baking and all of the dynamics in each step of the process. This is lost in a bread machine, but some baking effort is better than none at all.
We grew some naked barley a couple seasons ago, just to see if we could. It didn’t produce a lot, but it’s a beautiful plant and a tasty grain. We may grow it again.
I first used Naked Barley at Bethesdabakin in Wales where I also met Dan Lepard and many other bakers...https://www.instagram.com/edwarddickin/ was the catalyst and is still doing amazing work!
You know I'm going to Google naked barley now!
How's the covid? I have it now and it's not being kind.
Glad you're coming out of the COVID fog. I missed a couple of the last posts, but now that I'm catching up, wanted to mention I really appreciate the global perspective you bring to Wordloaf and would hope to see that reflected in the book as well. Also here for recipe testing if you need another person.
In a world of meal kits, food delivery and prepared food it is encouraging to see people cook and bake. I can't offer sourdough starter to anyone because they are too timid to attempt to make their own bread, even when it is a no knead situation. If a recycled bread machine encourages someone to want to make an even better product, that is a win. All bread at home is better than what is found in a grocery store. There is always a place for quick and simple preparation, but no substitute for time and effort in making something great. Using your hands, senses, intuition and patience to create bread is a skill acquired over time, with lots of practice and permission to fail. The failures in cooking and baking help strengthen skills over time. I prefer the hands on method of bread baking and all of the dynamics in each step of the process. This is lost in a bread machine, but some baking effort is better than none at all.
We grew some naked barley a couple seasons ago, just to see if we could. It didn’t produce a lot, but it’s a beautiful plant and a tasty grain. We may grow it again.
I’m glad you’re feeling better!