GASTROTURF: Knead2Know: An abundance from Farm to Table By Tony Jackman TonyJackman8
When we first arrived in Cradock in late 2014, bruised but not defeated after having left mainstream newspapers thanks to the machinations of one Iqbal Survé, we found ourselves running a little bistro and tea room. On our first day of business, a stranger arrived at the front door with a vase containing a magnificent array of flowers. It was her welcome to the town and her hope that everything would go very well for us.
Slowly, you get to know the greater environs of the small town you’ve moved to, one friend pointing out that we shouldn’t think of Cradock as only the town, as the massive farming community on all sides was a part of it. Louzel, who is a journalist in her real life , described the event: “You’ll be involved in hands-on workshops and demos on the baking of artisanal breads and the various ways in which it can be prepared. There will be a minimum of three hands-on workshops, demos and classes including, but not limited to, bread making, butter making, cheese making, and the making of jam and/ or chutney.”
An aproned Lani and Louzel step onto their wide stoep, and in we go. There’s welcome coffee, then we’re into the kitchen and shown our stations, where we each have a beige baking bowl, 500g/ml of warm water, 500g/ml of Eureka brand stoneground white bread flour and eight grams of real yeast . It looks like a little grey lump of clay. Fresh wet yeast, it turns out, can be bought at the deli counters of our local supermarkets. I had not known that. Next day I went to buy some myself.
Cover and place on your Aga to prove for 45 minutes while you go to the big farmstead lounge for a breakfast of fresh fruit, muffins, and more coffee.When 45 minutes have gone by we’re back in the kitchen to retrieve our now warm bowls from the Aga, where we find that Lani has placed a big fluffy beige blanket over them all. It matches the old baking bowls. There’s love in this kitchen, and in these loaves.
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