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I just started curing this tonight in vac seal. my second attempt at charcuterie. first attempt at curing beef longer than what pastrami takes.. i'm expecting about 1 week cure, 2 months dry, maybe another 2 months in the bag...i dunno lets hope nothing goes wrong... recipe here.

By coincidence, last night I made the first loaf of bread that I have baked in ages. I had been meaning to try some einkorn bread to see what impact it would have on my blood sugar. It was roughly 50% whole grain einkorn flour and 50% all purpose einkorn flour (sifted 30% out of the whole grain by weight). Used fresh yeast and it took about 2 hours from start to finish plus 2 hours waiting for it to cool down. It was moist and deeelicious! Blood glucose test inconclusive because I had eaten other carb beforehand but will try a "control" test this lunch time. Flat top because I used a sandwich loaf tin with a lid. Wrapped in the cloth to avoid a crust forming. Much more successful than my attempts at sourdough.

Thanks! I am happy to report that, in spite of gorging on two whole slices of the einkorn bread with marmalade, my glucose levels spiked much less than they have done recently and were better than shop bought rye. Hurrah.

Fingers crossed for lunch hour.

thanks poochie. i know exactly why it wasn't good. it's because i rushed the whole thing. i don't think i have the patience for making bread anymore and these days i feel like buying bread more than baking it...

It's a little squished but I'd eat it. Still looks yummy I make sourdough bread 3 times a week, every week. I give one loaf out of the 2 to an elderly couple that lives nearby. But my go to recipe is simply this...and David, I know you know how to make bread. Not teaching here, just sharing: 550gr water (warm) 300gr starter 800gr flour (I use bread flour from Costco) 20gr salt 30gr olive oil If it's cold outside....real cold...I use 1 tsp of yeast. Mix it all up in a large bowl and let it rise for 2 hours (my oven has a proof setting) Turn it over in the original bowl several times adding a small amount of flour.... about what you'd put on the counter to keep it from sticking Now stick it in the fridge for a day. Covered Turn it over several times and add a little flour 2 or 3 times. Fold it on itself several times. Divide it into two bread pans (greased or Pam'ed) and let it rise to the top of the pan. You can put a fine mist of water on top and sprinkle flour on top with a strainer.... light coat. Not necessary but crisper crust will result. Bake at 400 for 35 minutes. The end. I don't make "ears", or anything fancy anymore...just bake it in a pan and call it done.

i think i forgot how to bake. I haven't made bread in months..