Jewish Sour Rye, eh?
Hmmmm ....
Say, this isn't bad!
You did say there's more, didn't you?
Who asked why I bake?
David
My older son turned 14 yesterday. It has become traditional for me to create a personalized cake for my children on their birthdays... but what to make for a teenager? We have made fire engines, owls, and baseball diamonds in the past. But his favorite thing now is his ipod - hence:
The ipod cake!
He loved it, and that is what it's all about.
I baked some wonderful sourdough bread today.
How does one upload a photo? I would like to show you my creation.
I had some health issues and don't bake with white flour anymore. Whole grain is a must for me:)
It's about two or three weeks I bake the same basic bread ... I had a short discussion with Dan DiMuzio and I'm following his suggestion: "mastering bread one variety at a time, great bread baking is all about mastering the process, etc.". So I'm baking only a basic sourdough bread, that is a "Pain au Levain" with small adjustment in the process. I hear a voice in my mind - learn from the dough - and I think I'm mad.
A Christmas double chocolate biscotti takes center stage on our Christmas biscotti tray. It is an old family recipe that is made only for holidays and special events. I could not imagine Christmas with out pizzette, it would be a very sad family gathering. The only problem is stopping everyone from eating them before our family dinner of speghetti with anchovy sauce and mixed fried fish.
The last few weeks have been really busy, as I've been preparing my thesis defense, and as a result, my once spoiled starter has faced long, dreary days in the unforgiving cold of the fridge. After three weeks of neglect, it didn't look too perky to tell you the truth. After completing the hardship, I pulled it out four days ago, and started nursing it with nice, cosy, warm water, fresh AP flour and liberal sprinklings of rye flour. It bounced back and took to its old self within a day, so either its short-term memory is pretty bad, or I'm overtly concerned about its state of health...
I went to my favourite neighbourhood coffee shop a few days ago to enjoy a cup of flat white. The lady owner there has a bit of an alternative flair about her and I enjoy the free air that she exudes to her place. She really knows her stuff because the sourdough she serves for snacks is one of the best in town. She told me her supplier is "Leavain Bakery" in Brisbane. I thought I might go and visit Leavain Bakery sometime so I Googled it when I got home. Wow - I had no
When I saw Txfarmer’s post with a sea-star pattern pumpkin challah, I knew I wanted to give it a try (thank you for the inspiration!).
Since I was responsible to bring bread to the Thanksgiving dinner we were invited to, I thought this would be a beautiful addition to the table. I also followed Txfarmer’s lead when it came to the recipe and used Maggie Glezer's "A Blessing of Bread” pumpkin challah one. I have never made challah before, but often bake Zopf and brioches, and the dough consistency is very similar.
I decided (for some strange reason which eludes me now) to formulate a list of tools in order of utility. This is what I came up with:
1. Scale, Measuring Spoons, and Mixing Bowls
Absolute necessity. You cannot make bread without them. A scale because while 6 oz is always 6 oz, a cup of flour may vary considerably in weight. Spoons because most home digital scales are not accurate at tiny amounts. Bowls for the obvious reason.
I love Baguettes!
Lately it seams like I cant keep these in the house. I no sooner get them out of the oven and there gone.
I baked 4, here are 2 with some pieces on the side
(Obligatory crumb shot)
less then 1 hour after baking, 1 left.
