Friday, March 19, 2010

knitting practice + irish soda bread


practicing knitting a different way. i learned to "throw" and hold the yarn in my left hand pinky, but when i taught we showed children how to "pick" with the yarn and tension over the left forefinger, and it's a much more fluid movement. i think you could knit this way quite a bit faster too, but i'm so habituated to the way i learned. i'm thinking of videoing so i can show you. interested? do you know which way you knit?


we made these irish soda bread, only with the following modifications for what we had:

20 ounces gluten-free flours (i used my vitamix to grind heaping 1/3 c.-fuls of millet, white rice, and brown rice plus 4 tbsp. of flax, then i added a heaping 1/3 c. tapioca starch, and 1/3 c. coconut flour and garbanzo bean flour mixed. i lost track somewhere in here exactly on amounts, and then just added shredded coconut to 20 oz. weight (1/2 c. maybe?), since i was actually using a scale.)

1/4 cup honey
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
5 tablespoons coconut oil
1 1/4 cups soy milk (normally we don't have this, but it was left by a friend)
2 eggs (we don't normally have these either!)
1 cup dried fruit = chopped apricots and dates

i liked them, but i am for anything breakfast pastry-ish to have with tea. i thought they were finer than any irish soda bread i've had.

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