I think my last post was our annual gingerbread house demolition, so it’s been a while! The easiest way to bring things up to date was to randomly select a range of photos and tell the story of each. It has been incredibly busy day-to-day, add a long harsh summer with bizarre weather conditions, virtually no rain and loads happening in my world of sourdough. As I keep saying, this retirement gig is hard work! So here’s the update in pics.
Our daughter and grandsons designed these gorgeous little signs as part of our Christmas gift to put in our lane. I thought they were beautiful decorative additions and the bonus is that I think they have really made people slow down a bit (well some anyway). 
We had our annual Baw Baw Sustainability Network open food gardens day in January which was an absolute cracker of a weekend. Over 160 people came through our garden who we got to share stories with, offer and receive some tips and celebrate growing your own food.
I run a Facebook support group for Australian Sourdough Bakers where the focus is geared on giving advice and support, in particular to new bakers. I also encourage people share leads for supplies of local bread making supplies. This group is just about to hit 2500 members and I think many have gained valuable information from it. I negotiated a deal for members to purchase beautiful handcrafted lames at a highly discounted price than if purchasing from USA. One thing led to another and I found myself being the official Australian reseller……
This pushed me into finally setting up an online store which was an interesting challenge…. I eventually managed to navigate my way around this and am very proud of my Simply Sourdough site. It is a good way of selling everything in one space and I am amazed at how it is going.
On the reno front, we have just about completed the main bathroom. Some fittings, filling and painting of trim and it will be done. Of course these last-minute things will take longer than the whole build did!
My little right hand man in the kitchen just loves doing anything with creating food. He told me the Canele custard (pre the rum addition) was just like making milkshakes! Loves donning his Celia apron too!
The finishing touch on the Canele.
This was about the best pick from our crappy tomato season. Wasn’t worth planting this year.
Something that came totally out of the blue was being approached by Gippsland Magazine to see if we were willing to have an article about my little bread business and our home run in it. I was nearly beside myself thinking they’d not find enough to talk about, but all went well and we featured on the front cover! That’s a bit special and testimony to all the hard work we have done. The magazines a great way to learn more about our region.
As well as my weekly community bread bakes, I’ve had a few special event bakes and did a presentation to a large group at the ‘Women on Farms‘ event held at Gippsland Community college about baking sourdough. I quite enjoy doing these presentations, especially when I receive thank you gifts such as this lovely tea towel designed by Rachel Flynn at Red Tractor Designs. I love this but Mr ATMT doesn’t have the same level of appreciation for it as I.
I’ve been playing around working on a 100% sourdough baguette and I am getting close to being satisfied with it. Nothing I Googled really resembled a classic baguette which is what I am aiming for. These were for a special order on a grazing table
and they kindly sent me a crumb shot. Nearly there with this formula!
Getting my creative side on with this arrangement of cotoneaster, spent agapanthus heads and coprosma cuttings. So basically its a bucket of weeds! Quite pretty if I say so myself.
Lastly for the Catch up snippets, team Dad ‘N Dave have returned from their trip to Nepal as part of the Habitat Australia earthquake victims home rebuilding project and feel their contribution to the cause was valuable. Such trying conditions and extreme levels of hardship on these people make you wonder how they maintain the happy dispositions they have. A huge thank you to all those who supported Geoff and David in this project.
Let’s see if I can get another post in before Christmas!
goals to strive for when things catch your eye.
Made it!
On the bread front, these are some baguettes I baked for the 1st birthday party. Colour is a little uneven as I tried to fit too many on the oven shelf. Tasted great though.
I’ve never made bagels before, in fact the closest I’ve ever been to a bagel is the ones I’ve seen mentioned on the tele in New York delis and movies. I’m expecting a quite dense and chewy result but we’ll see.
I managed to get summer vegetable seeds planted for germination last week, hopefully they will go well and the weather will be a bit consistent for a change. Just have to wait and see I suppose.
The loaf I tried this on was a very quickly thrown together loaf using the 1,2,3 method. This is – 1 part starter, 2 parts water and 3 parts flour, add a pinch of salt and in this case some chopped rosemary, mix, let sit for a couple of hours, toss into the fridge overnight, shape, throw into a banneton and bake. I wanted to test out how using a good old Aussie Bedourie Oven worked. These are basically a camp oven but made of spun steel and they not as heavy as the cast ones. The lid can also be used as a pan and the quality is beautiful. This is a 12″ one so you could fit either a round or an oval loaf in it. The big bonus is that the Dr Livingstone ones are 
I had another wonderful 
Into a food processor throw a can of rinsed chick peas, juice of 1 lemon (may need a bit more), couple of garlic cloves, bit of chilli if you like it, a huge hunk of parsley, a pinch of salt and in this case I had an end bit of parmesan from the olive bread so that went in too. Blitz the lot and drizzle olive oil in as its going until you get a nice smooth texture. Serve in a bowl with olive oil drizzled over. Nice on bread, toast, crackers etc. That’s it at rear right of the platter we had in class today. Other sourdough bits from L to R are baguette, roast capsicum focaccia, pizza with tomato & pepper paste (sulca biber), labneh marinated in oil, garlic, chill, pizza cheese and green capsicum. Then there is some of the olive/parmesan bread and my wonderful parmesan and rosemary sourdough crackers.
It was lovely having all the gang (apart from one son-in law who was saving us all from the bad guys in the world), to lunch. We set up a pizza making station outside my little bakehouse and then baked them in my Rofco microbakery oven. The pizza dough was not sourdough as I find yeasted better for pizza, but I am working on perfecting a good sourdough one!
Brush the surface of the dough with oil and sprinkle sparingly with salt and scatter scallions over. I was warned that they may need quite a good dose of salt but I obviously went a bit too far with it!
Roll the dough into a log,
Cook the pancakes on a lightly oiled griddle or in a pan, keep heat low so they do cook right though. 
These were good but I was a bit too heavy-handed with the salt, I actually think they would be nice with sour cream as well as the sweet chilli sauce. We enjoyed ours with a platter of goodies and some bubbles while we put up our Christmas Tree.
Mr ATMT has been working his ‘not quite as young as he used to be’ body out laying brick paving in the area outside the kitchen. These bricks are reclaimed from a local demolition company and look really great. The orange tree we moved is coping really well so far and the overnight temperatures that have been down to -4 haven’t knocked it much at all. 
Now to get some fence screen planting in. I think lots of citrus will do very nicely.
My girlfriend brought me back these napkins from her overseas trip. I hope they don’t say anything offensive, feel free to translate for me!
I have a new bread knife In My Kitchen, crusty sourdough bread can be a challenge for cutting and I love this Opinel bread knife.
I have 2 new books. I bought the Bien Cuit bread book because I love the pictures and it is a nice book to have on the coffee table (which we don’t have!) and the Culinary Adventures of Marakesh was kindly given to me by a neighbour. I have only started delving into this and I think it will be quite an enjoyable read. Is anyone else familiar with this book?
Lastly for this months’s IMK post is a picture of our classic winter Saturday or Sunday wake up snack. A cup of tea with some toasted sourdough, here it is fruit loaf with raspberry jam on one and quince jelly on the other. Bloody lovely! 
Now off to have a look at the other “In My Kitchen” posts.
This area is out from the kitchen and up until recently has been mainly a utility area. The blood orange tree was planted against a wall but left freestanding after we rotated the ‘dentist’ room. The area will be paved, have some kitchen garden plantings and be a great outdoor eating area. We took a gamble and using some great tips from a lovely Instagram friend, moved the orange tree (thanks @minipermaculture). It actually looks like it is doing better now than it was where it was moved from. We trimmed it back, planted it in a large hole that was full of compost, worm castings and other goodies, gave it a drink of very weak Seasol and sprayed the foliage with this solution as well. We are now making sure it is protected from the extremely harsh frosts we are experiencing and keeping everything crossed. The water feature is my leaving gift from work and once it integrates to lots of greenery it should ‘disappear’ yet be a focal point at the same time.
This is the area with recycled bricks waiting to be laid by the very weary Mr ATMT who has been working his butt off.
As well as the courtyard area, we are working towards getting the driveway edging and toppings done, but we had to run power and water to the courtyard first which meant making some mud. We hired a little digger and plumber son did a great job running the trenches for pipes and cables.
We have so far stripped it out and are getting the electrical and plumbing sorted out so I can plaster, tile, fit out and get things on the road. I am really excited about this, its not planned to be a big commercial operation, just me making something I love doing, on my own terms. This is what it was like inside before I started gutting it. 
Out in the garden I have some broccoli heading up, the bok choy and leeks are doing really and I still have a couple of capsicum hanging on in the greenhouse.
Around The Mulberry Tree 