Sunday 13 April 2014

KWIK WORK : 7 : A "NEW" TEACHING from MASTER DOUGHGEN

INSTRUCTIONS FOR THE COOK :
If possible, always choose organic quality ingredients. Honour the environment and your own place in it. Do not rely on others. Prove things for yourself.
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250gms White Spelt Flour
250gms Wholemeal Wheat Flour
250gms Malthouse Flour
2tsp Dried Yeast
2Tsp Blackstrap Molasses
1tsp Sea Salt
2Tsp Oil
450mls Warm Water
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[All quantities are approximate. Be guided by your intuition and experience.]
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"There is a pleasant equation between the practice of Zazen and Breadmaking. One can regard the time for kneading the dough (10 minutes), as the time for which one does kinhin. And the baking (40 minutes), and the proving (60 minutes) as relating to times for sitting periods."
[This is a quote from MASTER DOUGHGEN'S "SHOBOTENZO." ANOTHER QUOTE from the same source = "THE PROOF OF THE BAKING IS IN THE KNOCKING.... KNOCK THREE TIMES (on the bottom of the just-baked loaf. If fully cooked, a hollow drum-like noise will resound.) This has been the tradition handed-down to us from the precedent of having to knock on 3 separate occasions to gain entrance, and be accepted for training, at a monastery. This is part of what I learned during my time in China."]
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Golden GOJI Hermitage
13th/april/2014
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2 comments:

  1. very funny Master B... And lovely clear photo of the loaf overseen by gopi...Dont eat it all at once! Save some for me!

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  2. Never thought of Gopi in this print by artist Anita Klein...but i very much see it now. Thanx K...

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