A couple of people with whom I have shared the recipe for black pepper rye have said that it is hard to turn the ingredients into a dough, despite the very clear tips in my write-up. So this week I thought, with 3.3kg of the dough to make, I would also make a video of how it comes together under my hands. I jury-rigged a support for the phone on the shelf about the counter, set the time-lapse video going and got to work. As I got stuck in, however, I forgot all about the camera, and of course my head kept getting in the way, so the resulting video is not quite as informative as I hoped it might be.
When I complained about this to a dear friend, customer for the bread and marketing expert, she pooh-pood my reluctance to expose my ineptitude and told me to share it anyway. “It makes you more human. You’ll get a load of followers.”
Well, I’m not really after a load more followers, but what the heck.
And the black pepper rye did turn out really well.