pmccool's blog

Every so often, I like to make a batch of sourdough English muffins.  My go-to recipe is one from the King Arthur 200th Anniversary Cookbook, which I have blogged about previously.  Today's post is just a series of photos showing the muffins as they cook for your viewing pleasure; something only a bread-head would love.

Up first, the muffins waiting their turn on the griddle:

After feeling the heat for a little bit:

Last weekend, I had a number of errands to run and it occurred to me that I could plan a route that allowed a stop at Fervere Bakery and then go on to the River Market and (since it was close by) The Planter Seed and Spice Company.  Think of it as a trifecta for a foodie.

Warning: I have not baked this bread!  Now that that's out of the way...

I have a 1948 edition of the Culinary Arts Institute Encyclopedic Cookbook, edited by Ruth Berolzheimer.  It had belonged to my mother; a wedding gift, I believe.  

While perusing the cookbook section in a local second-hand bookstore, I came across several copies of Andrew Whitley's Bread Matters in like-new condition.  Despite having a number of bread books already, this one somehow followed me home.  Mr. Whitley's writing style is engaging.  Although he is appalled by the state of British factory breads, he doesn't come across as shrill or vindictive or holier-than-thou.

With few exceptions, most of my baking in the past weeks has been, well, pedestrian.  One of the exceptions would be Bernard Clayton's Pain Allemande Aux Fruits.  There's no way a bread like that can be pedestrian, even if the baker's efforts aren't stellar.  There was also the treat of introducing a young South African friend to the simple joys of a Southern-style breakfast featuring buttermilk biscuits, sausage gravy and fried apples.

Believe it or not, Floyd's Sweet Potato Rolls can be made even better.  And I wouldn't even have known that but for a bit of Thanksgiving serendipity.

OldWoodenSpoon has been chronicling his adventures and misadventures of baking the Vienna bread from the Inside the Jewish Bakery book.  Partly out of sympathy and partly out of curiosity, I decided to bake the same bread this weekend to see what would happen.

In a word (or three), not very much.

Things to note:

- I'm using a no-name AP flour

- The yeast was Fleischmann's IDY from a new package.

- Since I had no malt on hand, honey was subbed for the malt in equal amount.

This was going to be a blow-by-blow account of reviving a starter that had been dried for travel.  Yeah, my eyes are starting to glaze already, too.  So this will get more of a Readers Digest treatment.  And I'll try to stay awake until the end.  What you do is up to you.

Here's the back story: Man lives in Pretoria, South Africa.  Man has sourdough starter.  Man will repatriate to his home in Kansas City.  Man does not wish to lose his starter or begin a new one after his return.

Still with me?  Good.

After about 22-23 hours in transit from Johannesburg, which includes a 4-hour layover in Atlanta, I arrived in Kansas City just after noon on Friday.  It's a wonderful thing.  And kinda weird at the same time.

No baking this weekend.  That will probably wait until next weekend.  Meanwhile, I've been keeping busy with things like buying a pickup, getting a new cell phone, catching up with friends and neighbors, revisiting some favorite restaurants, yard work, sleeping, etc.

As part of my preparation to move from South Africa back to the United States, I dried my sourdough starter using two different techniques.  The first was to simply smear a thin layer of batter-consistency starter across some parchment paper and allow it to dry at room temperature.  The second was to mix flour into some starter until it was reduced to crumbs.  I found that a mezzalune was very helpful in the latter stages of incorporating the flour by allowing me to chop the progressively stiffening starter into smaller and smaller pieces while blending in more flour.