It has been an amazing journey, sharing the transformation from having no kitchen, progressing through to a lovely kitchen, through to having 2 kitchens (my bakehouse), works in progress on the exteno (never-ending) since my first In My Kitchen post a few years ago, (read it and weep or laugh)! I don’t get a lot of time to do regular posts now, you know, I’m retired “too busy watching day time TV and napping”! This month for IMK I thought I’d bring you up to speed, don’t expect display home glitz, that’s not our style. Thanks to Sherry over at Sherry’s pickings for linking all us IMK’rs up.
So IMK news.
Well the kitchen is not finished! Surprise surprise! This is my version of the ideal display home, flour tubs out, wine bottle open, 5kg of corn for milling in bag on bench, oh and Celia, the 2018 jar of peanut butter I bought today. We can have a race!
Not a lot to do, tiling behind the beautiful Falcon oven, fixing the range hood to the wall, a couple of timber display benches and not much else. Lighting bright as its nighttime, not so harsh with subtlety added.
The ‘family room’ end of the kitchen, or the dining area, is finally getting the lick of paint on the doors and windows, and floor and take and probably light fittings!
The first thing I set for myself as a goal to do when I retired (my term is “re-directed”), would be to paint the windows and doors that were part of the exteno (its off the kitchen). How long has it been? 18 months, that’s not too bad is it? I finally painted the windows in the back ‘vestibule’ (I don’t like saying back passage!). The door at the front of pic is one from the original house that is still on the to-do list. I’m having trouble rating with the gold……
Because I am a wannabe croissant perfection tragic, I just had to buy this locally, hand turned Blackwood French rolling-pin to ensure I mastered the lamination technique. Didn’t help, but it will next time! I have to say that I have been having a lot of fun playing with different grains, rye, corn, barley and wheat. I can really see a new grain mill being added soon. These are a couple of rye loaves made entirely from rye, water and a smidge of salt. Took about 10-11 days to make. The leaven starter was made from fermenting rye grain, then using the fermented water to make the the starter, which was built up by regular feedings and then the dough was made. Amazingly tasty, overtones of all things chocolate, but I got beer…..
I have started a test bake which has fermented polenta, freshly milled corn flour and whole wheat in it. I have been so inspired by a lovely baker in the USA, she just blows my mind with her combos, her down to earth approach and willingness to share. Nicole used to run the Blackbird Bakehouse until recently but is now visible through Instagram as @nmuvu She is so very creative, generous and quirky . I am constantly inspired by her creations that take me out of my comfort zone. This is my freshly milled cornflour that hopefully I will be able to present as a stunning looking, golden loaf in 24 or so hours. There is also polenta fermenting away which will be added to the dough as well.