trailrunner's blog

I had to get rid of starters and Larry's post the other day was the inspiration I KNOW he meant it to be :) I had enough bubbly weekold starter and I added that to his measurements. I added a couple more splashes of water as my KA mixed since it seemed dry and I wanted it to really slap the bowl. All went perfectly. I used my Grandmother's old blue granite roaster to bake. I have another really large one also. I have not tried this but saw the post by another TFL member and decided to give it a shot. Perfect. HUGE oven spring.

What an easy wonderful bread. I went to your blog for your "original " version as I didn't have time to do the soaker. I have been impressed by breads but this one is WAY at the top. Sweet and tender and oh the crust ...it sang and sang. 

The request for a good Challah recipe that was not sourdough had me posting my recipe that I have used since the 70's. I haven't been making it weekly as I did for decades since I have been working with wild yeast and have been exploring artisinal breads and formulas. It felt wonderful to have my hands in the dough and to knead and develop with only 10 min. of effort. None of the 3 days that I have been spending lately with a minute or 2 here and there. Different but nice in its own way also.  Crumb later when it cools. c 

I followed the detailed postings and the bread was a success. It is very easy to handle and the shaping /scoring are a cinch due to the texture after all that chilling. I loved the crust and crumb. It exploded with crumbs when we broke into the loaf....just as the New Orleans French bread used to do before they ruined the way they make it. I will definitely be making this again and again. I used the 1/2 tsp yeast and didn't get much rise in the  fridge over the 24 hr period. I was a little worried but it did great in the oven. Here are pics.

I was preheating the 2 Dutch ovens I use for the San Joaquin  Sourdough. All was great and the oven was at 500. I took out the 2 pots and placed a loaf into each one and misted lightly with water. When I placed the covered  pans back into the oven the oven had a new code F06 and it cut off. Oh NO !! I quick turned on the upper oven to preheat to 460 and left the covered pots in the lower oven while I waited and swore and worried. I moved the pots to the top oven as soon as the temp was up . Then I waited...how long to wait??? When to remove the lids...more worry and swearing LOL.

We have had this ravioli plate for decades. My mother-in-law had it and when she and my father-in-law passed we inherited it. We have never used it. I often thought about tossing it but never did. The other day David mentioned ravioli on my pasta post. Well that started the wheels turning...no pun intended :) My DH made his usual pasta dough and then I looked up a few YouTube videos on ravioli and we were off. Three dozen later I can honestly say this is VERY easy. I took photos to show step by step.

My husband is a master at pasta making. He retired on May 14th 2010 and we have been indulging pretty often since then. I made the sauce and the bread...my starters survived my 3 months away on my bicycle ride across the US. He made the lovely pasta you see below. It is 1/2 semolina and 1/2 reg old AP. It is delicious...

I left home on Feb 19th to ride across the US on my bicycle. I started in St. Augustine FL on Feb 26th and  I completed the ride on April 28th in San Diego CA. It was a wonderful time of hard work and fun and finding out how strong I am in lots of different ways. I was doing this to raise awareness of hunger in this country and called my ride Pedaling for Food. My local food bank was the recipient of all the money and food that was donated locally . They placed bins in the local Kroger stores and at my Golds gym. The local newspaper wrote up my ride and helped to increase awareness .

We are taking a day off . YEAH. This is the first one so far.

I am biking from St. Augustine FL to SanDiego CA. I am using this as an opportunity to raise awareness of hunger in this country . My local Food Bank, Food Bank of East Alabama, is helping me by placing barrels in local spots in my town of Auburn/Opelika AL. I am trying to raise 3100# of food as well as $ 3100 since the trip is 3100 miles. We will take about 60 days to do this so it is also a personal celebration of my 60th year on this earth. I am in Day 7 today and we are in Marianna FL. at the library. I will check in periodically. Here is my log so far .