Life update

I have been quiet recently and I am now staying home, as many of the people I know, and I must say I am lucky and privileged to be able to stay safe and have all I need.

Apart from home office, I am knitting quite a lot, and making good progress on the Bairn blanket and the Audierne linen pullover:

I even started drawing again… not much, but I feel that I need to keep in touch with the combination of nature, observation and scribbling. John Muir Law‘s videos are for me a source of inspiration, insight and cheerfulness. Even when I don’t draw along, I feel revived in my interest for nature.

And last but not least, a pair of wood pigeons chose my windowsill as the place to make their nest. I had a heather plant that didn’t manage to thrive, and they apparently found it a great start for a nest, to the point that they first laid an egg and then brought twigs. Then yesterday I was nearby when they switched nesting duty, and I saw a second egg! I am very curious on what will happen next, and will keep you updated too 🙂

That’s all for now, I wish you all to stay safe and healthy, and to be able to deal with these challenging times as best as you can.

Yearly bread update and goodbye 2019

Hi everyone, it’s been a while since my last post… so here is a long-due update about my baking! I got to bake bread #107 last week!

I have a few favourite recipes, but also like to try new ones or add some extra ingredients. Baking has been one of the hobbies I enjoyed most this year, and by far the most relaxing.

I wish you all a great start in the new year, a bunch of fresh energy for your plans and projects, and memorable moments with your dear ones. Take good care of yourselves!

Bread update: breads from #61 to #70

Here’s a visual update of the last results:

Some are missing because they were eaten before I could take a picture 🙂

I keep baking with the same procedures and setup since a long time. The only changement is the addition of a sandstone that heats up in the oven, stores heat and therefore keeps the temperature more stable. I got it from a friend who was throwing away a grill/raclette set, so I’m sure it’s OK for food use. I am not yet so sure how it changes the baking process, as I don’t see much difference in the results, except maybe that the crust doesn’t get that golden (that could be because I don’t let the stone get hot enough before putting the bread in the oven, so that it keeps eating up heat for a while).

I am baking more than once a week, so next update will come really soon!

Quick update

It has been a while since last post, thanks to a bit of vacation, an internet-free break before the upgrade to the new contract, and some good bits of offline progress. I’ve been reading insightful books; I have baked a few breads despite the scorching heat, which greatly helped the leavening process; I’ve been drawing more, and am preparing a significant announcement about my artsy activities… stay tuned for next update!