I can remember my step-gran eating linseeds every day of her life. She would place them into water overnight and then have them the following day. They are an excellent source of fibre, and one of the reasons I made this linseed sourdough. You might call them flaxseeds where you live.
In 1963, the measles vaccine was developed. And by the late 1960’s vaccines were available to protect against mumps and rubella. I was born in 1969 so I would have been given the measles and mumps vaccines. And probably only later on, the one for rubella. By 1971 these vaccines were combined into the MMR as given today. I don’t doubt for one moment that my parents gave a second thought to this. Growing up I had a friend whose aunt was blind due to Rubella. Something which could have been avoided with a jab. And I recently discovered that a friend of mine has poor eye due to her having contracted rubella as a child. I was vaccinated for TB while at primary school and there is some indication that the BCG vaccine has resulted in a lower death rate in South Africa from Covid-19.
Today’s inspirational recipe from Lavender and Lime ♥ Linseed Sourdough ♥ #LavenderAndLime Click To Tweet
I have a distinct memory of being vaccinated for something (I think smallpox), before I could travel to the USA when I was 9 years old. Due to several injuries, I have on several occasions been injected with a tetanus shot. Last year for the first time I had the flu vaccine. And did not hesitate to get it again this year as 2020 was the first time since I was 16 that I was not sick. Now, that might just be because I wore a mask and sanitised. But why risk it? And it is for this very reason I am getting the Covid vaccine when I can. Not only because I don’t want to die from this virus. But also because I want to travel. And most countries are only going to allow tourists in who have been vaccinated. Have you already had the Coronavirus vaccine?
Click on the links for conversions and notes.
- 416 g bread flour, plus extra for dusting
- 208 g water
- 125 g active sourdough starter
- 50 g linseeds
- 20 g olive oil
- 8 g fine salt
- Place the flour, water, sourdough starter, linseeds, oil and salt into a stand mixer bowl
- Mix using a dough hook until a dough forms, then knead for 10 minutes
- Turn out onto a lightly floured surface and shape into a ball
- Place the dough back into the bowl, seam side down, and leave to prove until doubled in size
- Tip out onto a lightly floured surface and gently knock back
- Shape into a ball and place into a well floured proving basket, seam side up
- Cover and leave to prove until doubled in size
- Preheat the oven to 220° Celsius
- Roll the dough out of the basket onto a lined baking tray
- Dust with flour and slash using a knife or bread stamp
- Place into the oven and bake for 10 minutes
- Reduce the temperature and bake for a further 30 minutes
- Remove from the oven and leave to cool completely on a wire rack