We’re doing what we can and we know you are too. Loving the community outreach. Loving the local.
Keep safe NZ! Thanks for everything you’re doing.
On compost...
Our wraps are fully compostable - and yes I mean compostable at home!
I’ve trialled it to make sure. I reckon a week or two tops (if you turn your compost properly when you add it; If it just sits on top, you will still have our awesome Dusty Apron logo looking back at you a week later).
My compost was completely emptied during the first lockdown but is back and happily full of worms again. As with all paper products, I rip it up into smaller pieces before adding it.
I compost bread too, by the way.
TIP ON COMPOSTING BREAD: soak it in liquid until it breaks apart into a soft porridge-like glug, then mix it in so well that it’s spread evenly and fully connected to your active compost. If you just throw a hunk of hard bread in, it keeps its shape, goes moldy on the outside and takes ages to break down (which usually only happens after lots of rain).
I know there are purists, but when it comes to compost, my basic principle is: If we eat it, then the worms and their compost friends will too. (Meat complicates this theory for obvious reasons, but that’s what bokashi bins are for!). I love giving everything to my worms, so there you go! Our wraps are compostable. You’re welcome.
Oh, and why is compostable wrap important to us? Because carbon emissions from global food waste are FOUR times those generated by the aviation industry! (That’s horrific! Also a pre-COVID stat, but you get the idea) And why is food waste so bad for the environment? … As I understand it at its most basic: because the landfill approach to waste means everything is just buried, creating an anaerobic environment for decomposition so that even the most compostable organic materials, like food, are broken down anaerobically. This produces methane gas and other gases harmful to the environment and our atmosphere. We don’t want to be part of that problem! So… even if you aren’t a gardener, I encourage you to compost your waste and let it degrade as nature intended (with air!) xxxx
Bread care
First few days: Not in the fridge! Unsliced is best.
Keep it on the counter wrapped in a cloth (clean teatowel works!). You can use a slightly damp one if you want to overnight, then pop it in a hot oven for five minutes or so to refresh it. You’ll find what works for you with your oven quick enough.
Avoid keeping it next to windows or in direct sunlight.
After days 1-3 ish: Sliced into the freezer works great!
As do toast and croutons (soups and salads!),
bruschetta (where do I even start and do you seriously have enough bread left over to feast out properly?!),
breadcrumbs (amazing meatballs and crumbed fish and chicken or schnitzel and all the other delicious crumbed dishes…)
You can freeze bread fresh and whole (even better). Then just refresh it in a standard oven 10-15 minutes (you know your oven and how crispy you like it!). This works so well, you might not even notice the difference! Only thing is… how much freezer space do you have???
Note: sourdough lasts longer than unfermented bread because the acidity of the starter inhibits bacteria and molds.
(The exception being those packaged ‘breads’ you buy that don’t go moldy after two years forgotten in the back of your cupboard; what the heck are those things made with???? Nothing grows on them!!!!)
As for croissants, pastries and baguettes: eat immediately if possible! There’s a reason French bakeries usually do small batches of these throughout the day.
To refresh these, though, just pop them in the oven for a few minutes (not too long!).
Want to know more? Try: https://www.theperfectloaf.com/the-best-way-to-store-bread/
TGIF everybody!
‘cos Friday means challah…
The Dusty Apron challah is certified kosher and available at Grey’s Ave Deli (essential service).
It tastes a bit like brioche if you’re not familiar. If you are familiar, then you already love it!
This is a pre-lockdown photo obviously, but it sums up the life!
Ingredients: flour, water, yeast, salt, sugar, egg (cracked under the supervision of the Rabbi or one of his assistants) and olive oil