After Thor’s Valentine Day sweater was blocked and dried, he graciously agreed to model it for blog post pictures.
First Picture: Raglan sleeves work well on Thor. This picture shows how the faux (twist) cables I worked in between the decrease stitches (separated by a purl stitch) morphed beautifully into the cables on the neckline.
It is important to be sure and use a good, well-spun wool when making a kangaroo pocket. Otherwise, you risk both the pocket pulling the sweater out of shape or stretching out and becoming more of a hanging pouch than a neat, kangaroo pocket.
Thor is quite happy with this sweater!
I’ve also been baking breads … here are some pictures of this week’s efforts.
First is a picture of my first attempt at making a couronne (crown). I used Peter Reinhart’s recipe for Pain de Campagne (“a type of sourdough bread used throughout France for many types of breads sold under various local names”). It was leavened with a pâte fermentée and proofed in a brotform.
Here is a picture of the two loaves I just took out of the oven. They’re both Jewish (aka deli) ryes. The recipe is based on George Greenstein’s Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads. I prefer dark rye flours (must be my Norwegian childhood) so instead of using the standard white rye flour, I used dark rye flour in the 750g starter. (White rye flour is to dark rye flour what white flour is to whole wheat flour).
Without exception, every person who has told me they don’t like rye breads loves the ryes I make that don’t have caraway seeds. I make many types of rye breads, but I only use caraway seeds in the Jewish/deli ryes (which is the traditional way).
If you like rye breads, I urge you to skip trying to sour a dry-yeast leavened rye bread with dried onions, pickle juice or artificial flavors. Experiment with sourdoughs! Nothing beats the complex flavors of a “real” sourdough (rye or otherwise)!