New workshop, new plans
The first photo above was taken in November 2021, when we were standing proud in front of an almost ready workshop. We wanted to embrace the moment by walking on a red carpet. Below are some work in progress photos.
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| Starting point of our small shop space. |
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| View to the upcoming wood workshop through a hole for the heating pipe. |
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| Covering the walls with a mixture of chalck paint and cement. |
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| Making of the floors. |
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| Old silo becoming a showroom space. |
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| Making of the ceiling for silo. |
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| View of the renovated jewelry workshop. |
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| View of the new wood workshop in 2021. |
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| View of the small shop space in 2021 |
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| View of the small shop space in 2022. We added some green. |
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| The view to the silo in 2021. |
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| The ceiling of silo in 2022. |
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| The barn from outside photographed today. |
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| The amount of snow this December! |
Spring is early this year. Yesterday we were swimming in the river without going first to the sauna. It was so hot day! The renovation is going further. We are finishing the main floor (the floor where we are sleeping and eating) by renovating the corridor and restroom. The amount of light is already mesmerizing. It gives its own boost to get things ready. We want to have the main floor ready before summer and it's also going to happen.
The walls in the corridor had the same treatment as almost everywhere in the main floor (see the post 
The nature is like a big green explosion. Every here and there are blossoming.
Luigi has been curious to get to know new flowers and how they smell.
The cranes have returned among other birds.
The preparations for the fields have started. Our neighbor is taking care of our crop fields.
The birches are early this year with the leaves. What a intensive yellow green color!
Tobi did again great work with the toilet by laying tiles on the walls and on the floor.
For the walls we used light gray and blue tiles, which both were left overs from another construction. The seems aren't done yet, but they will have a dark gray color.
We wanted also tiles for the corridor floors, that it is easy to keep clean when it's rainy and muddy. The chosen tiles are gray brownish with a little texture, so that they are not slippery. There's coming a new post, when the corridor is completed.
Next week is the first of May and we have prepared us by making Sima. Sima is traditional Finnish drink, which belongs to the 1st May celebration. Our plan is to relax a bit and enjoy the nature's wonders. Spring is a amazing time to follow and explore the growth of everything. We wish you sunny and happy spring days!
Rye bread must be the most common food to eat in Finland. We love it too and lately we have trying to make it on our own. We started it by making a mother dough. In Finnish it's called 'taikinajuuri', dough with roots. Quite a nice word. A farm with a long history and roots should definitely have an own dough. Water and flour are the only ingredients needed. The process takes about five days until the dough is ready. However at the beginning our bread was quite flat. It needed many tries, baking and testing. After one month we had enough experience and maybe the time did its magic too. A dough for a bread with a perfect texture and airiness.
Now the actual bread. Our favorite ingredient, which gives a nice flavor to the bread is caraway. Otherwise you can add come seeds to bread or just make it pure only with the sourdough, water, rye flour and salt.
Add a cup of mother dough.
Mix it with water, around 300ml.
Add rye flour, around 500g. Add the flour in small parts, feel the dough. Sometimes it needs more flour, sometimes less.
If you like add some sunflower, pumpkin or flax seeds. And for the nice flavor, add caraway.
Don't forget to add a little bit salt.
Remember to feed the mother dough with new flour and water after using it for baking.
Let the dough rest couple of hours before making the bread.
The dough is ready to become a bread.
After forming the bread it needs to rest again about an hour. Cover it up with a kitchen towel.
When the bread is ready for the oven, put the oven to a temperature of about 225 degrees (electric oven). Bake the bread for 20 minutes and then lower the heat to about 200 degrees. Continue baking for less than an hour. The bread is ready when knocking the bottom has a hollow sound.
Our tasty bread is ready! The tiny bread has the shape of a traditional Finnish rye bread, made from the rest just for fun. Unfortunately our oven is currently broken and the baking has to wait. But we have also good news! The renovation is getting further and the second floor will be completely renovated before summer.
Our path is still going forward! A new blog post is finally a reality. First of all we want to wish Happy 2019 to you our friends! Thank you for believing in us and liking and following our projects. This post is dedicated to winter and snow. It has been snowing a lot and it's not going to stop yet. It's truly a winter wonderland this year here up in the north. And then to our New Year's promise! We want to write more about our countryside life and all its wonders. We think a post in month would be a great goal. How it sounds to you?
The barn and the sauna house at a cold winter morning.
All that snow!
Trees with the snow. Such a beautiful sight!
One cold morning our river had these huge ice flowers on it.
On a cloudy day the view is so graphic. It's almost like you were walking in a black and white world.
We did some ice lights to lighten up our yard and to give light to our minds to too. There's still a lot to renovate and lot to do with growing our business. Every year at the farm has brought new experiences with the surroundings and the wonders of the nature. We are excited, how this year is going to be. Now back into the snow to enjoy the winter in all its glory!
