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When 2nd prize is worth so much ...

1/12/2012

2 Comments

 
We live near the sea (Bass Strait) in the rural City of Devonport. I am frequently conscious of the privilege of living in such a wonderful location. The annual Devonport Agricultural Show was held yesterday and today. I could see the fire works from our kitchen yesterday evening. Always a brilliant display! Yesterday I enjoyed helping some friends with the cattle judging. I know nothing about cattle. I just sat down, observed, did as I was asked and recorded results. There were some amazing beasts in the rings. It was quite something to watch. I must admit, I had great difficulty trying to imagine them served up on a plate. The creatures looked too magnificent.

After watching all the judging and prize giving I was delighted to learn that I had won a few prizes too. No, not with
cattle.  I entered 3 loaves of bread in the home industries section. Two loaves were awarded 2nd prize in their classes. 
My entries were:
  • a loaf of Millet & Buckwheat Artisan bread and a loaf of Brown Rice Sourdough in the class for "White or Brown bread, hand or machine made". 
  • a loaf of Buckwheat Multi-seed bread in the class "Any other bread, hand or machine made"

The Millet & Buckwheat Artisan bread and the Buckwheat Multi-seed bread were each awarded 2nd prize in their class. All the other bread I was competing against was bread containing gluten. (Unfortunately I forgot to photograph the loaves before I entered them.)
2 Comments
Melissa link
7/12/2012 01:02:07 am

Thank you for the comment you left on my Bread Geek blog the other day. I admire the work you have done with gluten free bread and have been sending people your way for gluten free sourdough recipes for a few months now. I just did a facebook post pointing people your way, and will do a blog post also. Keep up the good work!

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Rachel link
8/1/2013 10:59:09 am

Congratulations! It is such an achievement being compared to gluten-well done

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    When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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