July 24, 2010 - 9:56pm
This weekend's baking ... so far.
I'm getting ready for a sizable family gathering in about 10 days. We are descending on my baby brother, who has a vacation home on the Northern California coast. We expect 15-20 hungry Snyders. I'll be baking while I'm up there, but we'll need something to snack on while the levain is ripening. So, I baked a few things to fend off starvation ...
A couple Gérard Rubaud sourdough bâtards
Some San Joaquin Sourdough, of course
To go with appetizers, a few San Joaquin Sourdough mini-baguettes with seeds
I'm promised corned beef, if I bring the Corn Rye
And, if there's room, for dessert ...
Sour Cream Spritz Cookies, a New York Baker's test recipe (They go well with tree-ripened peaches.)
Lucky there's another day left to bake this weekend!
David
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Comments
What a welcome wagon to arrive with David. Nicely done as usual - the seeded mini-baguettes look really good!
Larry
Lovely ensemble of loaves and cookies. Sounds like, with 15-20 family members getting together, you're going to have fun---and you'll be keeping the oven on. Enjoy your trip.
Howard
That's a gathering I would like to join in! :P
Hi David,
Seeded loaves, wheat levain and a rye soudough; well it covers all my bases, hope your gathering of Snyders find these breads equally tempting!
I've just completed a similar bread marathon, but all in one day. You appear to be at least spreading your baking over 2!
My baking was holiday-related too; just posted on it, actually. If not, I'd be joining txfarmer, gatecrashing your party. But we're off to Crete, instead. Not sure how much bread exploration I can do, but sure to be baking on the wood-fired oven at some point.
MMMMM! My wife wants a home by the sea!
All good wishes
Andy
Can I be adopted into your family???
Have a fun & safe trip :o)
Toni
and what a wonderful time to be spent with family...I think you might need an extra batch of these delicious looking bakes. Have a great holiday!
Sylvia
For your kind words.
I really don't know how much baking will happen. There's a lot planned - A trip to the Navarro Winery for a barrel tasting of their 2008 Deep End Blend Pinot Noir. A visit to one of my brother's favorite guitar makers who just moved back to Fort Bragg from Hawaii. An arts festival at the Fort Bragg Botanical Gardens (with food and music).
Not to mention visiting with seldom seen nephews, playing with grandchildren, whale watching from the back porch, music playing, tide pool exploring ....
For the gate crashing candidates, here's the gate:
David
and your in for a great time and plenty of exercise 'walking' just what us bakers need. I wouldn't plan on to much baking...maybe some extra baking before you leave.
Sylvia
You are a consummate guest David. Enjoy the family.
Eric
You'll be the most popular Snyder on the block (or lot), David, with those beautiful breads.
Do you keep them frozen during the trip or allow them to thaw on the way?
I'm planning on taking them out of the freezer as we hit the road. It's a 6 hour drive. I expect they will be thawed when we arrive.
Now, I could carry them in a refrigerator case with blue ice. Do you think they would remain frozen?
David
Sure they'd stay frozen if you use dry ice.
On the other hand, you'd have hungry family members discontent while waiting for the breads to thaw.
Those (thawed) seeded mini-baguettes will be a great way to start the festivities. Hope you made lots of them!
Incredible bake, 7 beautiiful sourdoughs! You must have this down to a science. Enjoy your family gathering, there's nothing better!
Wonder if your brother has ever seen the guitar inlay work of a former classmate :
http://robinsoninlays.com/
Have a safe trip,
Betty
Mr. Robinson does nice work. I wonder if he's ever done inlay on a miche.
David
will surely be ravenous when they lay their eyes on your loaves,
Have fun,
Karin
I just hope I've baked enough for the first day! At least there will be more food. I have a family of wonderful cooks. The only one not yet working in the kitchen is my 18 mo/o granddaughter (and she's throwing tantrums when she's not allowed to help).
David
What formula did you use for the corn rye?
Jessica
Hi, Jessica.
The corn rye was made with atest recipe from New York Bakers (Stan Ginsburg and Norm Berg). It's a delicious bread.
Since this recipe is a draft for a cookbook that is not yet published, we have agreed to keep the test recipes confidential. Watch out for the book, expected to appear early in 2011.
David
Thanks, David. I am a test baker also but have just started on the bread section. I'm hoping that the Corn Bread will be one of my 3 remaining formulas. I have had a lot of success with the Greenstein version and I am very curious about Norm's version as well.
Jessica
and garden. I think I can smell some herbs. Is that a mossy thyme variety, growing in the cracks of the stone walk? Really nice. Have a great trip david. Enjoy. Ray
I do believe you have the right thyme.
David
That's just how artisan breads 'should' look, as far as I'm concerned. Gorgeous spread.
Cheers
Ross
It takes years of practice to get that haphazard, rustic look. ;-)
David
My compliment was of the highest order!
R :)