Our third Fire and Flour Day has been and gone. Since our day in 2014 some bakers have had babies, at least one baker is expecting a baby, children have grown and blog friends have become real life friends. Rather like bread, life changes and evolves and takes us all in different directions.
While I stoked the wood oven in the early hours of the morning I couldn’t help but feel just a tiny bit nervous as I questioned myself over every detail. Would the bread rise? Would our new baking friends find us at the end of the dirt track? Was the wood oven warm enough or perhaps too warm? With a slightly larger group than we had previously hosted, would it even work?
The bakers found us and the bread happily rose. The swap table was abundant with fresh produce, preserves and little pieces of handmade goodness.
New friendships were formed and old friendships were
strengthened around the bread making bench.
Summa made hand cut pappardelle with eggs from our chooks and we promptly ate it for lunch.
Hamish is the man when it comes to slashing loaves in front of an audience and once again, he didn’t disappoint.
After a hearty lunch Zara guided everyone through the process of making beeswax candles. The children loved this activity and the aroma
of the beeswax mingling with the fire was incredible.
Photo thanks to Kate.
Photo thanks to Sophie.
As the winter sun set behind the wood oven and I took a deep
breath and felt very grateful. Days like this do not occur without a lot of passion from
all involved. I was almost overwhelmed
with the travelling, preparations and creative contributions from this group of
happy people. There is something so heart-warming
about making things happen within our little community.
Our food for the day included as many home grown/home
produced bits and pieces as possible.
For anyone who might be interested, this is what we ate:
Morning tea: lemon, olive oil and thyme muffins, quince tart, chickpea and kale non-sausage rolls, a large chunk of King Island Double Brie, biscuits, coffee and hot chocolate.
Lunch: Lamb shank and neck ragu, lamb chops and sausages, pasta by Summa, pesto, quinoa salad and sourdough baguettes.
Afternoon grazing: more cheese, more quince tart, biscuits and freshly brewed affogatos with biscotti for dipping.
Happy baking, friends x