The server upgrade this week went very well. There have been a few little hiccups, but overall it went well, and the site is blisteringly fast now.
There are still a few missing features. Most noticable, the gallery is gone. The gallery solution I was using isn't mature enough to run in this version of Drupal. I'll either reenable that gallery software when it gets stable or find a new gallery.
While I was waiting for the quilt store to open this morning I wandered into the local thrift store and found yet another baking book: "The Neighborhood Bakeshop" by Jill Van Cleeve. It has "recipes and reminiscences of America's favorite bakery treats" and has a little write-up of each bakery along with the featured recipe. Looks like a good read even if I don't bake from it, A.
Pizza Margarita: Lot's of big bubbles under the sauce.Sylvia
I have a confession to make: I've never eaten bagels before. Somehow these dense, naughty creatures have escaped me. Well, until now, that is. I'm not sure what triggered my curiosity; it's probably a toss-up between the exotically low hydration levels in the bagel dough, and the recent US presidential election. Anyways. I leafed through Hamelman's Bread, and found a bagel recipe that looked bulletproof.
[/center]
The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.
Double knotted rolls - shaped
Rolls proofed
Double knotted rolls - Baked
Norm's formula for these rolls is I was wondeering if anyone has a good sweet fougasse recipe they would like to share. Hope you can help.
chefryan
