Caution: Before attempting this exercise be sure you're working with a clean kitchen floor :>)
http://www.youtube.com/watch?v=VFdmXH4vHGg&NR=1
Howard
Sourdough starter bubbling away...
This is Michel Suas version of N.Y Rye from his book Advanced Bread and Pastry. It's a great rye bread with great taste and texture. His formula calls for a pre-fermented dough that is made up the night before you bake, left out at room temp.
I decided to post pix of my motherdough which is where this all started. It has a very short history at this time but hopefully it will last a few years and I can pass it down and around. Flour and water.
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After seeing Eli's version of Maggie Glezer's sourdough challah from her book A Blessing of Bread, I really wanted to make challah. But this particular bread uses a firm starter. (Firm starter?! I don' know noth'n' 'bout makin' no firm starters, Mizz Scahlet!) I don't have A Blessing of Bread yet (I do have Glezer's wonderful book Artisan Baking though and it's one of my favourites).Hmm, what did I make?
If you guessed 'gingerbread' from the [url="http://www.thefreshloaf.com/recipes/gingerbread"]recipe[/url] from Floyd, you are right! It is much darker in real life. I need a new camera.
The recipe is so quick and easy and the crystalized ginger was amazing in it!
Susan's sourdough
Susan's sourdough
Well, I've been MIA in the bread baking world for a loooong time, as I've been busy with my other passion, baking dog biscuits (Barkwheats).
I decided to make these baguettes following the simple...so simple recipe. Holy.......smokes! These were the BEST baguettes I have ever made in my entire life! I've NEVER before been able to get a crust that crackled when I bit into it and a chewy crumb that was nice an open. OH....this makes me want to do this every day now.
Pictures:
Susan's Sourdough
Susan's Sourdough
The sourdough bread recipe from SusanFNP is wonderful.
