Friday, 25 May 2012

Cherry spoons for the fair

Just finished a few eating spoons and a couple of cooking/serving ones out of a cherry felled recently.
I was running a bit behind on time so the others out of Birch and Hazel, aren't quite fit to sell at the Derbyshire Food Fair. The eaters handles are cranked as I only had straight wood and each have a keel.
I put my hand up to a small amount of sanding on the inner bowl and handle, and they are oiled with rapeseed.

Wednesday, 9 May 2012

Spoons turned on a pole lathe

A while back I made a pair of these last time I used a pole lathe, one was given away as a gift and the other i keep at home as a scoop for flour or best of all for lowering and lifting eggs, here a lovely duck egg from the farm.

I had another play recently while visiting a local chap who is much more experienced at turning than I, and after the usual garden dibber I fancied another crack at some spoons, so managed to grab some pictures of the making. These are Ash tea spoons with a generous scoop for sugar.

All you do then is split them in half. Straight spoons are the limitation unless you can do off centre turning. Its been nearly 22 years since I was doing that game on a metal lathe which has more control so I'll stick with carving cranked handles I think.

Show them a crook knife and tidy and there good to go. No sanding just the tools and wood shavings to burnish the outside.

Wednesday, 2 May 2012

Baking - Sourdough and soda breads

Ive had a few projects on the go recently making up stock and demonstration pieces for the shows this year. But I get fed up doing one thing for too long and have been neglecting proper cooking of late, so I've got the cooking bug again and started with bread. Ive always enjoyed making fresh bread by hand, but like most things it takes time, a precious thing.
This time ive been messing about making my own starters (yeast) using flour and water, some time and feeding it once started. Then trying different recipes and flours, mainly Rye, strong white and plain

Ive had some success with the sourdough but its an acquired taste so going to tweak that one with hopefully some sound advice from the hairy bikers when their new book arrives. Bakeation has been an excellent series.

The Starter bubbling away after several days feeding.

Sourdough Rye bread

The Soda bread was a great success and I used buttermilk in these ones. Taste great and no fuss.
The recipes were based on various ones gleaned from the web and River cottage books.

Kneading a great de-stresser

Soda bread, what a bannock is trying to be.

I'm going to try spelt flour in the next batch of loaves, some with normal bought yeast and some with the homemade starter in various amounts.
I get great satisfaction in making bread and finding the time to do so, instead of spending a fortune at the supermarket or buying tasteless chemical rubbish.