My first pass at the Portuguese Sweet Bread turned out pretty well. I followed the BBA recipe exactly, and I found that I only needed 24g of water per loaf of the 42g maximum Reinhart allotted.
And now that is has cooled, the crumb shot . . .
Woke up this morning wanting to bake something, but also wanted a rest from building starters, poolishes, or sponges; weighing flour and water and salt and dough; and seemingly endlessly setting the timer. So I did nothing.
Until, chatting with Yvonne about 11 o'clock, she mentioned sticky buns: it had been a long time since I'd made them, "distracted as you were by sourdough, and sourdough, and did I mention sourdough?"
Three hours later they were...
Most people associate pancakes with maple syrup, butter and fruit. Since I have had to stay away from sweets I have begun to use pancakes in a different way. I use them as a savory grain side dish to accompany soup, beans, and stew, sometimes even tearing them up, putting them right in the soup or stew. I use them as part of a snack with unusual toppings and spreads like peanut butter, tahini, chopped liver, salsa or gravlax (home cured salmon).
The high proportion of nutritious ingredients makes these pancakes a substantial part of a snack or meal.
Today I prepared Italian rolls. Tomorrow I will be making meatballs and Italian hot sausage and wanted a nice roll that would hold up to the fillings. I have recently stocked up on my favorite Duram flour and Organic White Wheat. I love Daniel DiMuzio's recipe for his Sicilian Semolina Bread useing the fine duram semolina flour. But I also wanted to use some of my organic white wheat. I used his formula and replaced one cup of the bread flour with one cup of the organic white wheat. The rolls have a nice chew and crunch just perfect crumb for the saucey s
This is Major Tom to Ground Control!
My local grocery store have just started to stock buckwheat flour, a flour I'm completely new to. To try to figure out what it's all about, I pulled Whitley's "Bread Matters" from my shelf - a great book by a passionate baker with a separate chapter on gluten-free baking. On buckwheat, Whitley says:
Posted on EvilShenanigans.com on 6/19/09
Is there anything more comforting than the smell of warm cinnamon rolls? If there is, I can't think of it right now.
"doing the same thing over and over again, and expecting a different outcome."
Then the counterpoint must be, "Sanity is doing the same thing over and over again, and getting the same results." If so, I'm sane! Well, maybe that's going a little too far.
Colors excite me. Often I buy a book because the cover page takes my fancy. Eric Kayser's "Rund Ums Brot" is one such book. When I bought it, I knew it was not in English; but all I want was to look at the pictures. There is an expression in Chinese, your eyes want to eat ice cream too, very crude (or, in English, feast for the eyes?). It was when I saw this page (below) that I went to google translator for help:
I saw these luscious looking onion rings on YeastSpotting several weeks ago and just could not get them out of my head. After eating them only once, I'm more obsessed with them than ever!
What a terrific way to use up your sourdough discard! Heck, these were so good that I'd make sourdough starter for the express purpose of turning out these tasty little rings.
I saw a picture in "20 Meilleurs Ouvriers de France, L'equipe de France De Boulangerie", page 169.
