/vis/ - Vril Indigo Society

Post 1: Breadmaking

I thought I would begin with a food related post as it is an area in which I have confidence and years of practice.

Bread immediately came to mind when I thought of what my first segment in this thread should be. I think it makes a fitting first post due to the earthly nature of preparation and its significance in the history of European people.

The actual process of making bread is highly enjoyable, and I have a few dependable recipes of both leavened and unleavened bread that I am willing to share if asked. Today I just made a simple and basic olive and rosemary loaf for the weekend. In the near future I'd like to try make Bara Birth (Welsh fruit loaf) and eventually work up to Rugbrød (a Danish dark rye bread).

I definitely encourage anyone to try make their own bread, it is an enjoyable and mediative process as well as a useful skill to learn. Furthermore, a basic leavened recipe is quite easy and can be put together with as little as 5 minutes of direct effort (this does not include rising or baking time).

The smell of freshly baked bread is really nice and I find that people are generally appreciative of a fresh quality loaf with no preservatives.

I would like to post some Yule related things in the near future. I have been very busy making preparations!

>>53

This simply an iteration of how like begets like, and the attraction of conscious intent. The desire to improve is invaluable and should be nurtured.

>>294

I'd love to give you a recipe, I think I know of one that matches your preference. I hope it will be of some use to you!

Lefse

This is a Norweigan flatbread made from leftover potato. They are really nice with soup! The dough is made with flour and a little bit of butter, rolled out into rounds and cooked in a skillet.

There are lots of recipes and seemingly everyone has their own version - the technique was to be passed down through generations in the family. I am rekindling this as a Yule tradition in my house.

The following is a recipe I was taught when I was little (most of my family recipes are in ratios rather than explicit measurements):

- leftover potato, mashed

- plain flour

- butter

For every kilo of potato you will need half a cup of flour and 3 tablespoons of butter

This may seem like too much flour, but if you keep working the mixture it will come together nicely. Roll dough into a log, cut into small equal portions depending on how big you want your lefse. Roll these into balls, store in a bowl under a wet tea towel.

You will need to roll them out with a rolling pin on a well-floured surface (adding more flour as necessary) as thin as possible without breaking. Around 3/4mm is ideal.

I usually cook them individually once they are rolled - transferring them to the pan is easy if you can roll the lefse onto your rolling pin. Place a tiny bit of butter in the pan and cook them on medium-high heat until browned and bubbles form.

When I was in iceland last year I ate some traditional flatbread (Flatbrauð) which is made without butter or oil. Due to the method of cooking it gets a lovely mild smoky flavour which I remember was really nice, even supermarket ones (pic related). Perhaps this recipe is suited to your desire for simple ingredients? It is more of a rye-and-water scenario.

I do not have the grounds to post a recipe here as I have not made this bread at home, although if you are interested there are good instructions on youtube.

Haha I am such a bitchy cunt towards chansey!

>I am working on it btw! Sorry Chansey!

I wish you happiness and kindness during this time and would like to share with you the yule log I made!

Although it is summer here, I resonate with my European brothers and sisters in celebration of the winter solstice. I have found it difficult to reincorporate some traditions into my own family, as many have found comfort in the status quo. However I have found the yule log to be a small but palatable way, even to those who have lost most of their own culture.

It gives me such happiness and excitement to think of the future and starting my own family! I find the processes of making traditional food to be the best part of yuletide - the perpetuation of culture and also feasting together with family rather than the exchange of gifts.

I also thought I'd take a photo of a couple of cards I painted before I sent them. It has been such a busy time for me! I am not yet used to documenting such things but will try harder in order to fill this thread up nicely.

Sending you all my love.