European rowans (Sorbus aucupari, sometimes called European mountain ash) grow well in the Icelandic climate and are common garden trees. In the autumn after the first frost and thaw you can see thrushes feasting on the berries and getting quite drunk on the fermented juice.
Humans also eat rowan berries, especially in jams and jellies (raw berries will cause indigestion, so don't let the lovely
Monday 5 September 2011
Thursday 1 September 2011
Sourdough rye bread
This bread relies on fermentation for both rising and sweetness. I have not tested this recipe.
2 kg. rye flour
1 litre of water or a 1:1 mixture of water and whey
1 tsp salt
Put the rye flour into a large bowl. Warm the water and add the salt and then add the water to the rye flour and mix well together. Turn out onto a floured table and knead until smooth and free of cracks. Rub a little bit
2 kg. rye flour
1 litre of water or a 1:1 mixture of water and whey
1 tsp salt
Put the rye flour into a large bowl. Warm the water and add the salt and then add the water to the rye flour and mix well together. Turn out onto a floured table and knead until smooth and free of cracks. Rub a little bit
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