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This crumpet, titled “Solitary bee bread”, was served to the 150 visitors attending the [[Preparation of a naked soil strip, Inauguration of a naked soil strip|Inauguration of a naked soil strip]]. This project was part of the festival SETU, held in the village de Ergué-Gabéric, in the french Cornwalls in the summer of 2020.
[[File:Solitarybeebread_2.jpg|thumb|Thumbnailed image|‘Solitary bee bread’]]
This crumpet, titled “Solitary bee bread”, was served to the 150 visitors attending the [[Preparation of a naked soil strip, Inauguration of a naked soil strip|Inauguration of a naked soil strip]]. This project was part of the festival [https://www.setufestival.com/ SETU], held in the village de Ergué-Gabéric, in the french Cornwalls in the summer of 2020.


This recipe consisted of a crumpet<ref>The crumpet is a very active batter cooked on one side, toasted and traditionaly served with butter and jam in the British Corwalls</ref> made out of spelt sourdough, cooked on a bed of caramelized toasted buckwheat seeds. It was served with dandelion salted butter and pommeau<ref>Pommeau is a sort of “apple wine” made out for apple juice and apple liquor</ref> syrup. The visitors were invited to butter their crumpet and add syrup themselves as you would for any 4 o'clock snack.
This recipe consisted of a crumpet<ref>The crumpet is a very active batter cooked on one side, toasted and traditionally served with butter and jam in the British Cornwalls</ref> made out of spelt sourdough, cooked on a bed of caramelized toasted buckwheat seeds. It was served with dandelion salted butter and pommeau<ref>Pommeau is a sort of “apple wine” made out for apple juice and apple liquor</ref> syrup. The visitors were invited to butter their crumpet and add syrup themselves as you would for any 4 o'clock snack.


== The inauguration speech (preceeding the service) ==
== Recipe 🇬🇧 (for 12 crumpets) ==
[[File:SETU 3.jpg|thumb|Thumbnailed image|Buttering the crumpets with dandelion butter]]
[[File:Cake ring.jpg|thumb|Thumbnailed image|Example of a cake ring to be used in the making of the crumpets]]


“A long strip of soil, fifty centimeters wide, is stripped of the plants which used to cover it, thanks to simple tools and hands. In this field, this fallow, this pasture, this meadow or this garden, someone steps forward until it reaches the first half of the naked soil strip, letting seeds of melliferous plants fall from its pockets along the way. Soon after, following one another from start to end, dancers come to repeat the steps of the Plinn dance, slowly, carefully, silently across the newly sown strip.
<b>Cooking equipment:</b>
By doing so, the dancers stamp and prepare the strip of soil which will host the guests of the upcoming winter: the discrete beings who thrive in bare soils. We sometimes can observe their burrows scattered across the grounds exposed to the warmth of the sun. She or he who has drawn this strip of naked soil on her of his land or garden, is well aware of it: by offering hospitality to these invertebrate diggers, she increases the odds of a successful harvest, of seeing her garden liven up, and the preservation of her beloved landscapes.
By being of service to all, non-humans and humans, service is given to oneself.


Solitary bees, wether they belong to the Osmia or Andrenidae family, won’t miss their chance: a bare soil, liberated from mankind’s urge for productivity, is ideal ground for digging their burrows in. After mating, the fluffy females will reach the end of the tunnel and lay a ball of pollen and nectar called bee bread; then an egg; then a wall made of soil or chewed leaves; a ball of bee bread; an egg; a wall; and so on until they’ll reach the doorway of their nest. 
<ul>
During winter, these few eggs now confined in the warm soil will transform into pupaes, then in adults, thanks to the feed carefully provided by their mothers. Then, stepping out of their burrows at the beginning of spring, the bees will, at last, taste the fresh nectar of the melliferous flowers formerly sown on the half strip of naked soil. By foraging, from one flower to another, the solitary bees will contribute to the pollination and reproduction of surroundings plants and trees, with a much greater yield that of the well-known honey bee.
<li>A non-stick flat bottom pan</li>
She or he who will have given room for solitary bees will be astonished by the politeness of these flying hosts, as they will contribute, thanks to their number and diversity, to intensify the biodiversity of local pollinators. To that end, the yield of a single crop might, in average, increase by 20%.
<li>A few cake rings</li>
If we consider honey bees for the delicacies their hives produce, let us not forget their solitary cousines who also are part of the ecosystems of Brittany. The world’s biomass of insects is currently loosing annually, on average, 2.5% of its total. This number is akin to the impact of the Spanish flue, repeated every year, on the insect population. This decline is not exclusive to honey bees, it is a crisis which impacts all pollinators, from flies to butterflies. Though without them, humans wouldn’t be able to produce two third of the plants they cultivate.
</ul>
We also bet on the potential of this strip of naked soil to foster the settlement of hosts, less directly of use to us. Among the animals that can be found in the soils of Brittany, we hope to see the Sultzer purseweb spider, a small mygalomorph spider living in a burrow, ambushed in its silk sock. A more humid soil could help see appear the swamp cricket who hides in cracks in the soil when it doesn’t sing. We could also see the Gryllotalpa, who is more shy: this rare insect, half between a mole and a cricket, sings from the tunnels it spends most of its time hidden in.


The farmer, through the surface of its agricultural land, is obviously more able to improve the resilience of these animals. Many of these farmers are indeed doing so thank to the help of the European Union and regional institutions. But for those of you, who may be modest gardeners as we are, know that nothing prevents you from preparing a strip of naked soil to host the solitary bee, as a gesture of gratefulness for their service.
<b>Ingredients</b>
This is the second strip we’ve set in the area: the first one was dug in a field of the Melenig cider farm, where Christian Toullec produces cider, apple juice, pommeau and lambic. We would be delighted to see new strips of naked soil pop up in surroundings farms and nearby gardens, and why not further away, so that we can monitor their evolution in time.”
 
<u>Pommeau syrup:</u>
<ul>
<li>70cl of pommeau</li>
<li>210g of sugar</li>
</ul>
 
<u>Crumpet batter:</u>
<ul>
<li>200G of active sourdough</li>
<li>210ml of milk, heated to about 40° (you should be able to </li>
<li>110g of white wheat flour </li>
<li>1/4 tsp of salt </li>
<li>1/4 tsp of baking soda </li>
<li>1 tsp of sugar </li>
</ul>
 
<u>To cook the crumpets:</u>
<ul>
<li>250g of buckwheat seeds</li>
<li>Some white sugar</li>
</ul>
 
<b>Recipe</b>
 
<u>Pommeau syrup:</u>
 
1. Heat up the Pommeau and the sugar together.<br>
2. When the mixture is bubbly and seems to be trying to escape from the pan, lower the heat and simmer for another 3 minutes.<br>
3. Leave to cool.<br>
4. If the syrup is too thin for your taste, you can put it back on the heat and reduce it for another 3 minutes.<br>
5. If the syrup is too runny fo your taste, you can put it back on the heat, adding an extra glass of pommeau.
 
<u>Crumpets:</u>
 
1. Dry roast your buckwheat seeds in a pan until fragrant.<br>
2. Heat the milk up to about 40°C. If you do not have a thermometer you can also wing it. The milk must be lukewarm. You should easily be able to put you finger in it without burning yourself.<br>
3. Combine the ingredients together, adding the milk little by little to avoid lumps.<br>
4. Leave the batter sit for minimum 3 hours, covered. 6 hours is best.<br>
5. Heavily butter or oil your cake rings and pan to prevent your crumpets from sticking.<br>
6. Pre-heat your pan to a medium/low heat and place the rings.<br>
7. Generously sprinkle the seeds in the rings, avoiding to have them stick to the sides.<br>
8. Sprinkle with sugar and spoon in the bubbly batter so that it reaches 2cm in height.<br>
9. Cook for about 7 minutes or until the top in nearly dry.<br>
10. Flip the molds, pull them off and cook the top of the crumpets for about 30 seconds, or until golden.<br>
11. Leave the solitary bee bread to rest for about 5 minutes before smearing a good amount of salted butter and pommeau syrup on top.
 
<b>Notes:</b>
<ul>
<li>When cooking the crumpets, remember to always put back the lid on the bowl of batter. If you don’t, your batter will lose its bubbles and bacterial activity fairly quickly.</li>
<li>Clean the rings and oil them for each crumpet as they will stick easily.</li>
</ul>
 
== Recette 🇫🇷 (pour 12 crumpets) ==
[[File:SETU 7.png|thumb|Thumbnailed image|The service of the solitary bee bread on the naked soil strip]]
 
<b>Équipement de cuisine :</b>
 
<ul>
<li>Une poêle plate anti-adhésive</li>
<li>Quelques cercles de patisserie en acier</li>
</ul>
 
<b>Ingrédients</b>
 
<u>Sirop de pommeau :</u>
<ul>
<li>70cl de pommeau</li>
<li>210g de sucre</li>
</ul>
 
<u>Pâte à crumpet :</u>
<ul>
<li>200G de levain actif</li>
<li>210ml de lait chauffé à environ 40 ° (vous devriez pouvoir</li>
<li>110g de farine de blé blanc</li>
<li>1/4 cuillère à café de sel</li>
<li>1/4 cuillère à café de bicarbonate de soude</li>
<li>1 cuillère à café de sucre</li>
</ul>
 
<u>Pour cuire les crumpets :</u>
<ul>
<li>250g de graines de sarrasin</li>
<li>Du sucre blanc</li>
</ul>
 
<b>Recette</b>
 
<u>Sirop de pommeau :</u>
 
1. Faites chauffer le pommeau avec le sucre.<br>
2. Lorsque le mélange bouillonne et semble essayer de s'échapper de la casserole, baisser le feu et laisser mijoter encore 3 minutes.<br>
3. Laisser refroidir.<br>
4. Si le sirop est trop fin à votre goût, vous pouvez le remettre sur le feu et le laisser réduire 3 minutes supplémentaires.<br>
5. Si le sirop est trop liquide à votre goût, vous pouvez le remettre sur le feu en y ajoutant un verre de pommeau supplémentaire.
 
<u>Crumpets:</u>
 
1. Faites toaster à sec vos graines de sarrasin dans une poêle, jusqu'à ce qu'elles soient parfumées.<br>
2. Chauffez le lait 'à environ 40 ° C. Si vous n'avez pas de thermomètre, vous pouvez également vous en sortir au toucher. Le lait doit être tiède. Vous devriez facilement pouvoir y mettre le doigt sans vous brûler.<br>
3. Mélangez les ingrédients ensemble en ajoutant le lait petit à petit pour éviter les grumeaux.<br>
4. Laisser reposer la pâte pendant au moins 3 heures, à couvert.<br>
5. Beurrez ou huilez généreusement les anneaux et la poêle pour éviter que vos crumpets ne collent.<br>
6. Préchauffez votre poêle à feu moyen / doux et placez les anneaux.<br>
7. Saupoudrez généreusement vos graines dans les anneaux, en évitant que certaines ne se collent sur les bords.<br>
8. Saupoudrez de sucre et versez la pâte jusqu'à 2 cm de hauteur.<br>
9. Cuire environ 7 minutes ou jusqu'à ce que le dessus soit presque sec.<br>
10. Retournez les moules, retirez-les et faites cuire le dessus des crumpets pendant environ 30 secondes, ou jusqu'à ce qu'ils soient dorés.<br>
11. Laisser reposer le pain d'abeille solitaire pendant environ 5 minutes avant d'étaler une bonne quantité de beurre salé et de sirop de pommeau sur le dessus.
 
 
<b>Remarques :</b>
<ul>
<li>WLors de la cuisson des crumpets, pensez à toujours remettre le couvercle sur le bol de pâte. Si vous ne le faites pas, votre pâte perdra ses bulles et son activité bactérienne assez rapidement.</li>
<li>Nettoyez les anneaux et huilez-les pour chaque crumpet, car ils colleront facilement.</li>
</ul>


== Take a sneak peek ==
== Take a sneak peek ==

Revision as of 12:51, 14 October 2020

Error creating thumbnail: File missing
‘Solitary bee bread’

This crumpet, titled “Solitary bee bread”, was served to the 150 visitors attending the Inauguration of a naked soil strip. This project was part of the festival SETU, held in the village de Ergué-Gabéric, in the french Cornwalls in the summer of 2020.

This recipe consisted of a crumpet[1] made out of spelt sourdough, cooked on a bed of caramelized toasted buckwheat seeds. It was served with dandelion salted butter and pommeau[2] syrup. The visitors were invited to butter their crumpet and add syrup themselves as you would for any 4 o'clock snack.

Recipe 🇬🇧 (for 12 crumpets)

Error creating thumbnail: File missing
Buttering the crumpets with dandelion butter
Error creating thumbnail: File missing
Example of a cake ring to be used in the making of the crumpets

Cooking equipment:

  • A non-stick flat bottom pan
  • A few cake rings

Ingredients

Pommeau syrup:

  • 70cl of pommeau
  • 210g of sugar

Crumpet batter:

  • 200G of active sourdough
  • 210ml of milk, heated to about 40° (you should be able to
  • 110g of white wheat flour
  • 1/4 tsp of salt
  • 1/4 tsp of baking soda
  • 1 tsp of sugar

To cook the crumpets:

  • 250g of buckwheat seeds
  • Some white sugar

Recipe

Pommeau syrup:

1. Heat up the Pommeau and the sugar together.
2. When the mixture is bubbly and seems to be trying to escape from the pan, lower the heat and simmer for another 3 minutes.
3. Leave to cool.
4. If the syrup is too thin for your taste, you can put it back on the heat and reduce it for another 3 minutes.
5. If the syrup is too runny fo your taste, you can put it back on the heat, adding an extra glass of pommeau.

Crumpets:

1. Dry roast your buckwheat seeds in a pan until fragrant.
2. Heat the milk up to about 40°C. If you do not have a thermometer you can also wing it. The milk must be lukewarm. You should easily be able to put you finger in it without burning yourself.
3. Combine the ingredients together, adding the milk little by little to avoid lumps.
4. Leave the batter sit for minimum 3 hours, covered. 6 hours is best.
5. Heavily butter or oil your cake rings and pan to prevent your crumpets from sticking.
6. Pre-heat your pan to a medium/low heat and place the rings.
7. Generously sprinkle the seeds in the rings, avoiding to have them stick to the sides.
8. Sprinkle with sugar and spoon in the bubbly batter so that it reaches 2cm in height.
9. Cook for about 7 minutes or until the top in nearly dry.
10. Flip the molds, pull them off and cook the top of the crumpets for about 30 seconds, or until golden.
11. Leave the solitary bee bread to rest for about 5 minutes before smearing a good amount of salted butter and pommeau syrup on top.

Notes:

  • When cooking the crumpets, remember to always put back the lid on the bowl of batter. If you don’t, your batter will lose its bubbles and bacterial activity fairly quickly.
  • Clean the rings and oil them for each crumpet as they will stick easily.

Recette 🇫🇷 (pour 12 crumpets)

File:SETU 7.png
The service of the solitary bee bread on the naked soil strip

Équipement de cuisine :

  • Une poêle plate anti-adhésive
  • Quelques cercles de patisserie en acier

Ingrédients

Sirop de pommeau :

  • 70cl de pommeau
  • 210g de sucre

Pâte à crumpet :

  • 200G de levain actif
  • 210ml de lait chauffé à environ 40 ° (vous devriez pouvoir
  • 110g de farine de blé blanc
  • 1/4 cuillère à café de sel
  • 1/4 cuillère à café de bicarbonate de soude
  • 1 cuillère à café de sucre

Pour cuire les crumpets :

  • 250g de graines de sarrasin
  • Du sucre blanc

Recette

Sirop de pommeau :

1. Faites chauffer le pommeau avec le sucre.
2. Lorsque le mélange bouillonne et semble essayer de s'échapper de la casserole, baisser le feu et laisser mijoter encore 3 minutes.
3. Laisser refroidir.
4. Si le sirop est trop fin à votre goût, vous pouvez le remettre sur le feu et le laisser réduire 3 minutes supplémentaires.
5. Si le sirop est trop liquide à votre goût, vous pouvez le remettre sur le feu en y ajoutant un verre de pommeau supplémentaire.

Crumpets:

1. Faites toaster à sec vos graines de sarrasin dans une poêle, jusqu'à ce qu'elles soient parfumées.
2. Chauffez le lait 'à environ 40 ° C. Si vous n'avez pas de thermomètre, vous pouvez également vous en sortir au toucher. Le lait doit être tiède. Vous devriez facilement pouvoir y mettre le doigt sans vous brûler.
3. Mélangez les ingrédients ensemble en ajoutant le lait petit à petit pour éviter les grumeaux.
4. Laisser reposer la pâte pendant au moins 3 heures, à couvert.
5. Beurrez ou huilez généreusement les anneaux et la poêle pour éviter que vos crumpets ne collent.
6. Préchauffez votre poêle à feu moyen / doux et placez les anneaux.
7. Saupoudrez généreusement vos graines dans les anneaux, en évitant que certaines ne se collent sur les bords.
8. Saupoudrez de sucre et versez la pâte jusqu'à 2 cm de hauteur.
9. Cuire environ 7 minutes ou jusqu'à ce que le dessus soit presque sec.
10. Retournez les moules, retirez-les et faites cuire le dessus des crumpets pendant environ 30 secondes, ou jusqu'à ce qu'ils soient dorés.
11. Laisser reposer le pain d'abeille solitaire pendant environ 5 minutes avant d'étaler une bonne quantité de beurre salé et de sirop de pommeau sur le dessus.


Remarques :

  • WLors de la cuisson des crumpets, pensez à toujours remettre le couvercle sur le bol de pâte. Si vous ne le faites pas, votre pâte perdra ses bulles et son activité bactérienne assez rapidement.
  • Nettoyez les anneaux et huilez-les pour chaque crumpet, car ils colleront facilement.

Take a sneak peek

Notes

  1. ↑ The crumpet is a very active batter cooked on one side, toasted and traditionally served with butter and jam in the British Cornwalls
  2. ↑ Pommeau is a sort of “apple wine” made out for apple juice and apple liquor
  3. ↑ ©Manon Riet
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