Hello from Te Wa'i Pounamu
Kia ora ,
I have consulted this site on and off over the years , and yesterday I decided to sign on .
I bake mainly with native wheat 'yeast' flour starters and occasionally with various other form of yeast ,
and have done so for about forty years .
I've made loaves , rolls , buns , scones , pikelets , crumpets , pancakes , croissants , pizzas ,
frybreads , doughbouys , dumplings , and other stuff ,
and baked with cast iron camp ovens , and girdles , over , in and under wood fires , and with hot rock in earth covered hangi ovens ,
as well as with conventional electric and gas stoves ovens and cookers .
I'm not a commercial baker , have never sold so much as a crumb of my bread . I have however given far more away than I have eaten .
The return on that has been fresh eggs , tomatoes straight off the vine , fish still dripping seawater , a newly woven harakeke basket , an excellent slab of wood that will turn well on the lathe , and the like , and of course , warm friendship .
Not as a barter system , but because that what friends and family do . I sometimes cook at wananga , and turn out rewena bread for the hakari .
My favorite bread , my go to bread , is the staff of life , which in this country is the sandwich loaf . A good all rounder that never goes out of style .
Anyway , thats me ,
thanks for being here ,
nga mihi ,