We had guests this weekend, and they’re bread lovers. So the bread sort of became the centerpiece of the weekend.
Today I passed my windowpane test with flying colors.
The strawberry season around here starts early this year. We had a nice spell of dry sunny spring weather. That is all any decent strawberry asks for to taste as delicious as they do in these perfect circumstances.
*Edited to add formula. Pretty sure this is what I did. Now that I look at it again it could probably stand some tinkering.
I’d heard that freshly ground coriander seeds were altogether different from the prepackaged powder, but… Wow! Now I get it. And, as for what freshly ground coriander does to a hearty rye, I have not the words. But I do have the bread.
This weekend, I baked another miche using the formula from the SFBI Artisan II workshop I attended last December. The SFBI formula and method can be found in my previous blog entry: This miche is a hit!
I don't know what I am doing hanging around a culinary activity that largely demands, and attracts, precision-oriented individuals and the sort of methodical, careful procedures that lend themselves to notekeeping. I am a right side person. I don't keep records of my bakes. I do measure my ingredients by weight but I often make arithmetic mistakes. I fail to take account of variations in temperature and humidity in my apartment.
Recently I re-read the Flour Treatise. On the third chapter entitled [i]The Milling of Flour[/i], there is a very interesting section about wheat extraction in relation to endosperm, aleurone and bran. It says that wheat contains on average 85% of endosperm; however, 100 pounds of wheat yields 72 pounds of flour and 28 pounds of feed material. The article also says that the reason why it is not possible to extract all of the endosperm as flo
I’ve been wanted to try making sourdough pancake for quite sometimes. It was regularly suggested by sourdough bakers as a good way to use the starter discard from the feedings.
I make pancake rather often. And I was curious to find out how well sourdough starter would leaven the pancake batter and the taste it would give.
Its been a little while since i posted last, but i was particularly pleased with my last effort this morning FRIDAY 13.
Recently i invited an old working colleague who owns and runs a very good bakery nearby to join me for lunch at the college restaurant as numbers were down and we still needed bums on seats for the hospitality students to train on. I suggested that Nick might like to bring his wife, he said that she would be unable to make it but could he bring along some one else.
Delicious and easy-to-make PRETZELS
Recipe and more photos - you are invited to check at my blog
It's in Hebrew, Google translator is on top left side-bar
