TeaIV's blog

I call this bread the Super-Soaker because I soaked every type of flour I had for a long time (a day and a half, with about a day in the fridge). the taste was superb, as was the crumb.

By the way, how's my new granite ;)?

I decided to try out my new SD starter and see if it's healthy and working and all. I'm pretty sure it's in good shape. I added it to the ciabbatas I made for a friend of mine, and it made the crumb and taste really extraordinary. Not only that, but I think I've finally mastered the steam technique. this bread had the ultimate crackly crust. it literally cracked when I cut it in half. This is definitely one of the better breads I've made.

I made Pizza on Sunday, and had about a pound of grated cheese left. we also had potatoes, so I decided to combine the two!

this bread is called pane di prato (I think, I made it a long time ago). it's saltless bread that is apparently traditionally tuscan. The book I used said that when the venetians ruled the salt monopoly, the tuscans made bread without salt as to not give into the monopoly. it's an acquired taste in my opinion... but it was still good.

well, I didn't have internet access for a couple of days, so I didn't use any recipe like I usually do. I was going to make a whole-wheat loaf with a soaker (which I decided to leave out on the counter overnight) and a cold proof. then, I noticed that we had some roasted pine-nuts left, which are amazingly delicious. I decided to add them into the dough. I kept worrying because I thought leaving the soaker overnight would be too long, even though I heard Peter Reinhart talk about doing that in some video I watched...

this is my first Sourdough: (san fran SD, i think it was pretty good for a first time). All of the sourdough things that I baked I used with the starter that I grew with Sourdo Lady's recipe, using dulled lemon juice.

sorry for the blurry image...

I made baguettes with poolish using one of the recipes on this site, and It was delightful!! my family all agreed that this was some of the best bread I've made!

compare to my first try with baguettes:

Way better!