Archive | January 27, 2016

Languary Day 23: The Book (and questions)

What will the reader do with the text?

(Do Text-with what reader?)

shufa, to do

Who, What, Where, When, Why:
Nen, nib, neath, nash, nom

Third person future tense: -alss

[cha, chea, choe, chi: for, of, at, in], chur, with

–Shufalls futheat sha – chur ssrussolss-

[personal profile] inventrix:Eat it.

Fifishart Futheat sha ssrussolss.

(the reader devours the book)

This entry was originally posted at http://aldersprig.dreamwidth.org/1056695.html. You can comment here or there.

Please follow and like us:
error

When the Angels Came, a story of the Faerie Apocalypse, is available for Patreon patrons

Ciarán Wiegand was the unfortunate soul that saw the first creature flying in.

Ciarán was so fresh out of Basic that the fact they were in a war really hadn’t quite sunk in, and he’d gotten sent out here, out to the ass end of nowhere, where there really wasn’t, yet, any sort of war.

There were creatures, he knew, taking over many of the major cities all over the world…

Read On for just $1/month.

Prompt on each month’s theme (including January’s!) for just $5/month.

Your patronage helps support all of the free material you see here on Dreamwidth/Livejournal, as well as webserials and all-new fiction on Patreon!

This entry was originally posted at http://aldersprig.dreamwidth.org/1056261.html. You can comment here or there.

Please follow and like us:
error

Homesteading: Loaves and Lessons

I have been learning things about bread!

If you are an experienced bread baker, most of these things will probably not be news to you. Some of them are not /recent/ news to me but I still find them interesting.

What I have been learning recently is about tenderness, crispness, and longevity.

My normal go-to loaf is Oatmeal Toasting and Sandwich Bread. It’s got milk and honey in it, it’s got whole wheat flour in it, it’s tender, it’s got a small, fine crust, and it’s great for toasting.

But I was making baked brie, and that needs a bread that can hold up to dipping.

(this, which I ended up using, is not really quite french bread. But it works).

Take away most of the sugar and all of the fat, and you end up with a crisper loaf. Increase hydration and reduce kneading in the proofing stage, and you end up with bubbles in the bread. These things I knew, but it was neat to see them in process.

What I didn’t know but learned fast was that if you take away all that fat, the bread goes stale much, much faster. That was a learning experience!

And it did, by the way, work great dipped in a drippy baked brie with fig spread. And just as great with fancy butter, toasted on top the wood stove.

Next up? Brioche!

This entry was originally posted at http://aldersprig.dreamwidth.org/1056183.html. You can comment here or there.

Please follow and like us:
error