It has been another one of those mind-stretching months, with a Poetry Workshop every Sunday afternoon, art exhibitions, and problem solving in the kitchen.
The Leaky Pot: Poetic Forms workshop
6 weeks of freeing our writing minds and muscles through the use of received (established, traditional forms with a set of rules) and nonce (rules made up by self or group) poetic forms. From sonnets to haikus to pantoums to free verse, it was a dizzying time of pushing my boundaries of understanding & practice of the art.
Art Galore
Better Bagels & Challah
The bagels are now chewy and tasty – but still ugly. The challah is finally fit for company, so we are now experimenting with flavours (ribbons of green curry, or cheese & peppers, or cinnamon & brown sugar running through them)
Feature Post: “Sunflower Seeds” (2010) Porcelain by Ai Wei Wei, viewed at the National Gallery of Singapore as part of Minimalism: Space, Light. Object.
This post is my contribution to The Changing Seasons, hosted by Su at zimmerbitch
Looks like you’ve had a very busy and creative month.
Both exhibitions look amazing; I have enjoyed just visiting the galleries’ websites 🙂
I’ve never made bagels, but I recognise the uneven surface on yours as something that happens sometimes with my sourdough. I was told that it’s important to really stretch dough before forming it, so that you create tension on the surface. That’s what gives the smooth finish. With the loaves I make I form them by stretching and folding so that the edges are being tucked underneath.
I also learned that before the dough has that smoothness, it’s called “shaggy” (am I not the queen of trivia!!)
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Wow! Thanks for this insight in sourdough, Su! I was wondering why bread is sometimes smooth and sometimes rather rough – now I know why and how-to avoid it!! 😄
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It’s something I only just learned.
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Goodness! The things we learn every day!
So, just to make sure I understand this correctly, I stretch the dough before the second proof?
Ah! so that’s what “shaggy” means!!! *lightbulb goes on*
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Depends on your recipe. Mine uses time rather than kneading— so there are several rounds of stretching and proving. Sorry if this isn’t very helpful.
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Ah! So similar to a ciabatta methodology! Got it!
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What beautiful artwork! And I don’t think those bagels are ugly at all- they look yummy to mee!!! mmm mm!
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You are so very sweet! My family don’t seem to mind how they look either, so all is good.
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Wonderful post, Ju-Lyn! I saw the sunflower seeds in London – it was awesome! 😄
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Don’t they just boggle the mind, how tiny they are and how many it would take to fill a room? Was it at the Tate Modern that you saw this? That room was ginormous!
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Yup, it was at the Tate – such a huge hall!! Pretty impressive. 😊
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It was indeed! Mind boggling!
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