Way out in the Gibson desert, not far from Lake MacKay, at the end of a long day crossing the desert at an average speed of 20kph, I came upon an old man sitting by a campfire . His back leaned against the tyre of an ancient troopy. He was cooking something that smelled good. It was kangaroo stew and damper.
He introduced himself as Pete, and invited me to join him for a meal, which I accepted cheerfully, bringing out some canned fruit and creamed rice from my stock as a dessert offering.
His stew was really good. His damper was unexpectedly extraordinary. It tasted like the best sourdough bread I’ve ever had. Damper is usually made from self raising flour or using baking powder. I complimented Pete on the bread, and he told me he used raisins to make a starter dough. It seems the yeasts naturally found on the dried fruit were perfect for making bread. The starter fermented all day in the hot car as he travelled and was ready to bake in the camp oven at the end of every day.
He showed me how it was done. He opened an old pack, pulled out a bag of raisins, mixed some with flour and water in an old Tupperware container, and put it on the bonnet of his Troopy ready for the next day. Then he put the raisins beside the container on the bonnet. We sat down to share dessert.
As we ate, there was a whir of wings and a large crow landed on the car. Without hesitation, it grabbed the bag of dried fruit and flew away with it.
Pete watched the bird fly away with the resigned acceptance of one who is used to the vagaries and tragedies of life. “Ah.” he said philosophically. “There goes my raisins for leavening”.