All posts by Carol McKay

Blackall's Park, Places, Toronto

Sunday walk in Blackall’s Park and Toronto

Moving it, you know, that thing called exercise?

*Pink Troll

Places, Sugarloaf Mountain

Saturday outing at Sugarloaf Mountain

West Wallsend and Seahampton is on the way there.

Croudace Bay, Places, Warners Bay

Lunch at Halton Park, Croudace Bay

Lunch at Halton Park, Croudace Bay.

But first a stop of at The Esplanade, Warners Bay for hot potato chips.

We also saw a white heron, pigeons, and noisy miners but those piccies didn’t come out very good.

Newcastle

Newcastle fish markets walk around the Throsby Basin

Newcastle fish markets at 97 Hannell Street, Wickham.

*Floating dock for ship repairs on the left, Honeysuckle Precinct office buildings at the end, Marina and fish cooperative on the right.

Cooking

Sour Dough Bread

sour dough bread - salsa ferment
sour dough bread - salsa ferment

Note: The scorch mark is from the hole in the aluminium foil being too large.

14 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

  1. 1/2 cup buckwheat flour
  2. 1/2 cup millet meal
  3. 1 cup urad bean flour
  4. 1 cup maize flour
  5. 1/2 cup tapioca starch
  6. 1 1/2 tsp salt
  7. 1 Tablespoon linseeds
  8. 1 Tablespoon sunflower seeds
  9. 1 Tablespoon pepitas (pumpkin seeds)
  10. 1/2 cup almond meal
  11. 1 tsp (rounded) caraway seeds

Wet ingredients:

  1. 1/2 cup fruit juice
  2. 2 cups water
  3. 1 dribble fermented salsa liquid

Mix well and place in a covered loaf pan to rise at 30 degrees Celsius optimally.
We use an esky with a 15 watt globe in cool weather.

Preheat oven to 200 degrees Celsius.
Bake for 40 minutes with a sheet of aluminium foil to cover and a hole to let the steam escape.

The texture is very nice, but too sour with the salsa ferment, must try with the kefir ferment next time.