Rundle ramblings. My youngest is a gem about making up new words by smooshing two others together. For example, gruck (gross/yuck) has been a staple in our house for about 6 years. And this is just the first example of me rambling on, and on, and on.....
please feel free to direct message me with any questions or suggestions. thanks!
I've been pondering adding a page to the website about gluten sensitivities and wild vs dry yeast, and how wild fermented sourdoughs impacts people with gluten intolerance. In the process of that contemplation, I suddenly realized I haven't updated my rundlings in months and months. I'll refer you back to the first post on here, wherein I stated that I'm realllllllllly not good about journaling anything.
It's been a crazy busy and fun summer! Although we have traveled almost exactly the same amount as last summer, we're definitely on the run more this summer. Or at least it feels that way. I wonder frequently if it feels so crazy only because of having a (forced) year+ off from playdates and practices and all that, and things starting to pick back up. Well, until the delta variant.
Please, please, PLEASE - if you haven't gotten a vaccine yet, please do!! Kids are at such a greater risk with the delta variant - and even though my kids want and literally ask for the vaccine - they can't get it yet because they're too young. Troy and I are both fully vaccinated, and are voluntarily masking when we go out, regardless of a municipality's masking standards. It's just too risky, for Max, for Troy, for my Mom - and for all of us who could get it being completely healthy, and still die. Or survive it and live our lives out with heart inflammation or multi-organ damage.
Please vaccinate. Please convince others to vaccinate. We've lost too many people. Too many Moms and Dads and sons and daughters. I so desperately don't want yours to be next.
And wow - my first realization is that I've strayed very far from the topic of gluten sensitivities and off down a different rundling path. My first inclination is to delete that whole section as to stay on topic - but it's a topic that pervades every aspect of our lives now, isn't it? For that matter, I wouldn't be baking for y'all if not for Covid and how it's impacted our lives. And promoting covid vaccinations and true information as to the vaccine and as to current consequences from not vaccinating is part of being a contributing member of our community, to help stop this virus. idk.
I'll take this time to mention I was nearly a philosophy major (and would have been, had I any capability to be a teacher), and that philosophizing is part of the krundle package. So....
Anyway! Gluten sensitivity. So:
People with celiac disease still can not eat sourdough bread, unless it's under 8ppm of gluten. Though I have a GF sourdough starter and GF flour, I've not practiced with it at all. LMK if there's a want/need from people for me to try! The idea that sourdough bread is safe for those with celiac disease stems from the results of a few small, controlled studies that found that eating sourdough didn’t cause symptoms or intestinal changes in those with this condition. One case study found:
People who have gluten intolerance due to medical conditions, it depends on a few factors.
22.June.2021 - mind. blown.
In the land of allllllll the crazy things, baked. was listed on KCUR's top ghost kitchens and bakeries of 2021! I am completely mind blown that what began as something so simple has evolved so far. Major thanks to Danielle Lehman for the shout out!!
Among her other successes, Danielle is the genius behind the Open Belly food podcast. She created CurbsideKC in April 2020 to help local restaurants during the pandemic (instantly winning my I'm-still-a-waitress-in-my-heart appreciation), and also created and maintained the Curbside Notary program during the months leading up to the 2020 election to help fight voter suppression (and also send some much needed traffic to local restaurants during quarantine). Best of all (imo), she does all this amazing work for her community and I've never seen her even humblebrag about it.
Danielle's post on her personal FB wall after she tasted baked. led to another amazing opportunity - an interview with Michael Mackie of IN Kansas City Magazine. I wish I had words for all this good fortune, but I don't, really. I'm very much a "give so your left hand doesn't know what your right hand is doing" type, but also realize that if people don't know the opportunities to support those in need in their community exist, they can't support it. (This shows one of many reasons why I'm not a writer, btw. Too many wordy and awkward sentences. My bestie stated it better, I had to laugh: "hot mess that does nice things for others under the radar but doesn't like social situations. feed tacos." ) But really, people can't support something if they don't know it exists. So many people will embrace opportunities to support their community if they're given the information on how they can help. People will reach out if they know simple and sure ways they can fit it into their life. What I'm doing and how I'm doing it is just a way to give back, as we all should, when we can.
Just know that your support is being put to good use - I'll be using proceeds from baked. to make a couple lasagnas for people in need through Lasagna Love this weekend.
I'm humbled and honored. Thanks for all your support!
3.June.2021 - new beginnings.
I'll admit, I'm pretty bad at any form of journaling, so this "blog" won't be very lively, but it's also interesting to have a place to chronicle new attempts and failures, so....I'll keep trying! I have a sourdough binder I used for a bit to keep track of stuff, but my wrists are pretty messed up so I don't handwrite a lot. Journaling has never really worked for me, even before my wrists were bad, but it's prohibitive, now. Anyway, typing is easier and faster, etc., etc.
Last week I tried a garden veggie loaf with dehydrated veggie chips. The blend I used didn't have any tomatoes in it, so I added some, but they unfortunately overpowered the rest of the flavor. Take 2! This week I'm adding the veggie bits to the dough during the initial autolyse stage, and will only add the sundried tomatoes to one loaf to see if infusion changes the flavor profile. Starting to think of other inclusions too; I'm thinking of a herbs de Provence blend, but with all fresh herbs, and working on sourcing those locally as well.
My summer bakes will be a lot more fluid, based on schedules and travel and company and summer lazies that will have to be addressed by floating in the pool. I'll work orders as they come in into my next bake, which I'm sure will occur at least weekly. I just can't keep myself from baking! However, if you need anything by a specific date, just send me a message and we can get it scheduled.
I'm so looking forward to getting the pool set up and open, and to the coming months. I hope you all enjoy your summer!
17.May.2021 - monsoon season.
As soon as monsoon season is over, it'll be time for porch pizzas! We might still do pizzas in our double driveway if people feel the desire to remain distanced, but at least we're able to be closer than this time last year, when we were sitting in family clusters 10' apart up and down the street. We had to remain separated, but you can't keep us from getting together!
We just LOVE our neighborhood! The community is strong with this one. :)
13.May.2021 - research
One of the fun/not-fun things about sourdough is that it is a live organism that is very much affected by the weather. The good news is, we live in the age of the internet, and answers are pretty easy to find when things go south. :) I did some research, played around with several loaves, and ended up with some pretty delicious offerings. Success!!
10.May.2021 - a new week.
After a couple wonky bakes last week, I'm doing lots of research and will be testing different hydration doughs and longer cold proving techniques to help combat the heat and humidity steadily infiltrating our lovely spring! There's no way my air conditioning will be able to fight the heat two ovens pump out during a bake, as well as the summer humidity, nor will my husband appreciate those utility bills, so the modifications need to be made to the dough. Where there's a will, there's a way! Thank heavens for the Perfect Sourdough FB group (run by the amazing Teresa Montgomery).
My research indicates the dough is pulling in humidity from the air, in addition to the hydration already in the recipe, which causes a huge impact to the fermentation and rise, particularly since my recipe is already high hydration. I've also just learned about wild yeast water, so I'm going to be fermenting some and trying that as part of the equation, to see if that can bump the rise a bit. Hypotheses abound, I'll keep you updated!