It has been a while since I last posted here. I think that may be because the last year was one of more “doing”. As much as I love filling Green Jam Jar with inspiring and informative anecdotes about green living- and I did so religiously for several years – about 12 months ago it began to lose its sheen. Weary from long stints sitting in a mental haze in front of a screen and keyboard, I wanted to spend less time on a computer. The day job is mostly digital orientated and after well over 2 decades of staring at a brightly lit monitor, the thought of using precious down-time to blog somehow lessened its appeal. I missed hand crafting. The tactile, slow work of making. To be lost in the physical act of creating instead of drunk on pixels.
So I did lots of experimenting, mixing and fabricating. In the kitchen and the garden – in other folk’s kitchens. Sporadic Instagraming filled the gap usually reserved for blogging. On the whole I didn’t record much of my play time (in hindsight, wish I had…), it was purely about the doing. I made more soap, baked some Yellow Dock seed crackers (interesting..), concocted roasted Dandelion root and Cleaver seed coffee (very drinkable..but really what you’d call coffee). I ground my own tooth powder, made moisturiser, started painting again and learned to make sourdough bread.
Over a one-day workshop with bread hero, Joe Fitzmaurice of Riot Rye, the chemical process of fermenting flour and water was demystifyed. He walked us through simple step-by-step techniques for making our own bread using a rye starter. He talked about temperature, different grains and ways to score the crust. Each of us brought a dollop of the live culture home with instructions on how to nurture it. And I have been making bread ever since.
Working from a home office allows me to frequent the kitchen at any time. On bread-making days I zip away from my desk every half hour to fold the dough as it slowly proves. The velvety feel of dough on fingers is pure contentment. Watching the sticky mass of flour, water and starter expand over the day to a smooth, pillow-like ball and anticipating it’s transformation into a radiant, crusty loaf makes the work day glide by effortlessly. Somehow the discipline of half-hourly dough folding makes me more focused in the office and I tend to get more done. The slightly sour smell of baking rye is an added comfort, along with the reward of lunch being sorted. I enjoy the balance of hands-on baking punctuated with the humdrum of head work. Most of all I love the taste of organic, wild yeasted bread fresh from the oven. You’ll have to excuse me now- I’m off to give my dough a good stretch.
Check out the Real Bread Ireland website for more info on Irish bakers and bread makers.