Balance September 2017 - 11
L I F E I N S P I R AT I O N
t he manual
A NEW DIET
by GEMMA CORRELL
s
'
r
e
m
i
T
t
s
Fir uide to...
G
t h e nic
Orgi sas u e
The
bread-making
Use your loaf and
sign up for a day
at the independent,
organic E5
Bakehouse, says
Jamie Glassman
PHOTOGRAPHY: JACOB K GROOMING: VICTORIA BOND JAMIE WEARS: APRON, LAKELAND
M
y reading at
present is Gary
Taubes' book
Why We Get Fat and What
To Do About It. To save
your hard-earned,
Gary's answers are
'carbs' and 'don't eat so many'.
Not the ideal book to read, then,
when you sign up for a day's sourdough
bread-making course at the delicious E5
Bakehouse set in the train arches next
to London Fields Overground station.
Sourdough is as artisanal as bread
gets. It's back into fashion along with
the slow food movement. I would go
into the science of it all but, truth is, it
was a lot to take in and I wasn't really
listening when the teacher Kate was
talking us through it.
Kate taught us how to bake four types
of sourdough bread - rye, ciabatta, bagels
and their signature loaf, Hackney Wild.
This course is for people who want
to bake bread the old fashioned way.
The headline is sourdough takes longer,
is better for you and tastes delicious.
There were 10 of us in
the class - a couple of
people on their own like
me, a married couple, two
retired policewomen and a
gang who worked at a fancy
central London art gallery.
I promised them I wouldn't
say where. The Courtauld.
HOME CONTENTED
Much of the day was spent
mixing and folding, waiting
and folding, then folding and
folding. Eventually we baked
and went home with bags stuffed
with fresh, self-made (tasty) bread.
Although expensive at £150 for the
day, I'd hazard you don't get as well
looked-after at cheaper ones. Tea and
cakes came out at four and I thought it
only proper to taste (gobble) a bit (a lot)
of everything (everything).
This was a fun, sociable seven-hour
course but the focus was on giving us
the full download so we could go home
and make our own sourdough leaven
then whip up a few bagels on our own.
I was exhausted by the end of the day.
All that folding took its toll. The retired
coppers and the gang from the gallery
seemed fine. I don't know how I got to
be so tired. Gary reckons them carbs
don't just make us fat, but tired too.
Maybe I just got high on my own supply.
HOW TO SIGN UP
The details:
Organic sourdough
bread-making
Where:
E5 Bakehouse,
Hackney
e5bakehouse.com
Level
Suitable
for all
Cost
£150
Time
A seven
hour day
September 2017 BA LA N CE
life coach corner
WHY NOT
NOW?
by MAX McKEOWN
'Now' is an exciting and demanding
place to be. And 'Nowism' is
an approach to living, based
on ancient wisdom. It tells you:
Don't hide in the #Now. Mindfulness
although often passive needn't
lead to procrastination.
Use power from the past, present
and future to tip you towards
positive action.
Nurture your nowness - your
amazing, built-in ability to thrive in
a busy, crazy, world.
Try to release worry, regret,
perfectionism and fear.
Find joy in juggling priorities,
loving the privilege of pressure,
and living an extraordinary life.
11
http://www.e5bakehouse.com
Table of Contents for the Digital Edition of Balance September 2017
Balance September 2017 - 1
Balance September 2017 - 2
Balance September 2017 - 3
Balance September 2017 - 4
Balance September 2017 - 5
Balance September 2017 - 6
Balance September 2017 - 7
Balance September 2017 - 8
Balance September 2017 - 9
Balance September 2017 - 10
Balance September 2017 - 11
Balance September 2017 - 12
Balance September 2017 - 13
Balance September 2017 - 14
Balance September 2017 - 15
Balance September 2017 - 16
Balance September 2017 - 17
Balance September 2017 - 18
Balance September 2017 - 19
Balance September 2017 - 20
Balance September 2017 - 21
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Balance September 2017 - 25
Balance September 2017 - 26
Balance September 2017 - 27
Balance September 2017 - 28
Balance September 2017 - 29
Balance September 2017 - 30
Balance September 2017 - 31
Balance September 2017 - 32
Balance September 2017 - 33
Balance September 2017 - 34
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Balance September 2017 - 70
Balance September 2017 - 71
Balance September 2017 - 72
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