Ok, here I am with my first post!
I am a new entry in TFL, but I have been reading your Blogs, Receipts and Q&A since about 1 year. I am italian, I live in the north of Italy and I love bread and baking.
My San Francisco Sourdough starter from sourdo.com is now two weeks old. I made another pair of my San Joaquin Sourdough breads with it yesterday. I modified my formula somewhat. I used a 60% hydration starter fed with AP flour only. I increased the amount of starter by 50%. I used KAF AP flour for the dough. I used no added instant yeast.
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As most, if not all, of you know Italians traditionally dip biscotti into their coffee or wine, i suspect, in part, to soften it a bit before chewing. October, November and December of year, along with holiday baking, we're putting the finishing touches to plans for our annual January open house wherein we serve only our homemade wines, homebrewed beer, and a cornucopia of food, all made from scratch.
This year's theme is Wine and Bread.
Hi,
Lesson 1
I started to do the lessons and my bread came out lovely. I am so pleased; my husband and I enjoyed the first loaf.
Thanks for this helpful site.
I wanted to include a picture but don't know how ..... :-(
I am anxious to try lesson 2 :-)
I stumbled on this site almost a year ago. I love making bread and Sourdough is one of my favs. Yet, I have never made Sourdough. I decided a couple of weeks ago to make a starter. So, I gabbed my Joy of cooking cook book and found a recipe for "Sourdough Starter". The recipe called for comercial yeast. I come to find out the starter is not "traditional". If I am going to do something, I want to do it right. So back in my memory bank was the fresh loaf. Off I went......
Three loaves from Artisan Bread in Five Minutes A Day. The left two are Soft American Style White Bread (p204), the rightmost is Crusty White Sandwich Loaf (p43).
This is from Peter Reinhart' BBA book. Ciabatta, Poolish Version.
I used 6 oz. half water and whole milk also added 1 TBsp. Olive Oil and KAAP Flour.
I haven't posted to my blog in a while, so it's high time I do. I've been away on vacation for a few weeks, which is why I haven't participated lately, nor have I been baking either. My husband and I just got back from a road trip we took to Charleston, South Carolina. Beautiful town... ever been? Unfortunately for us, the weather was gray and rainy for a good bit of our trip, so when the sun smiled down on us for one whole day, we put on our walking shoes and headed downtown.
A friend on Foodbuzz was looking for a way to use Ficoco - fig jam with cocoa. In Italy sugar was expensive to produce so many things were made with jams or mosto cotto (grape syrup) to sweeten cakes, cookies etc. Itlians have many jam filled cookies and ficoco would be perfect for raviolo dolci, in fact figs were also used to make mosto cotto. A recipe we make during holidays, Ravioli Dolci is a great way to use different jam fillings and make your cookie different everytime.
