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Atlantic article on Sullivan Street Bakery

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Floydm on 16 Sep 2008 at 10:06
It is the third week of school and preschool and we are coping with the third cold to sweep through the house in that short time. Here's to hoping they get better about handwashing (or we build up immunities quickly!). So I'm at home today, drinking lots of clear fluids and watching my preschooler paint the deck with a bucket of water. I just read an article in The Atlantic on the break up of the Sullivan Street Bakery that I suspect many folks here would be interested in.

The loaf that brought me here

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apprentice on 16 Sep 2008 at 08:45

Seems appropriate to make my first blog post about pumpernickel. Mentioned in my intro post yesterday that it was Horst Bandel's Black Pumpernickel in Jeffrey Hamelman's book Bread that brought me to The Fresh Loaf. Growing up in multi-cultural Winnipeg, Manitoba, I was exposed to so many wonderful ryes. So while I was at baking school, I made whatever breads (and other things) we were assigned and then worked overtime on the ryes.

Zambian Starter, now available in Canada

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canuck on 14 Sep 2008 at 17:28

So, since the last post (which was quite some time ago), we moved back to Canada after three years of living in Africa.  I had a really good sourdough starter going in Zambia, it was reliable and very active, and I didn't want to just dump it.   I looked around and found some pages which described how to dry starter for transport, so that's what I did.  Here are the steps:

French Royal Cake or Le Trianon

Janedo on 14 Sep 2008 at 04:11

I make several different versions of this very famous cake as it is probably my very favorite of all chocolate desserts and perfect for a fancy presentation. The only thing that may cause problems is finding the ingredients in the States. I don’t know what’s available over there, so I’ll do my best to describe how it’s done here.
For Sean’s birthday we had a very nice dinner of marinated, then BBQ’s duck breasts, a zucchini – chèvre tian and sautéed potatoes. I decorated his cake with maltezer’s and white and dark chocolate Mikado’s and 4 sparklers.

Old Time Light Bread

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AnnieT on 10 Sep 2008 at 13:14
When I was searching through a file of recipes I came across this one, written on a sheet of lined paper goodness knows how many years ago. I don't remember ever baking it but wonder if anyone here knows the bread and maybe tried it. I won't give the entire recipe but basically it calls for potatoes which are boiled and mashed, and when they are cool enough sugar salt and yeast are added. This mixture is kneaded and formed into a ball which is covered and put to rise. Half of the potato ball is added to milk, sugar, butter, salt and ap flour and the other half is saved for another baking.

Pain au Levain SOUR TEST WITH DURUM

ehanner on 9 Sep 2008 at 10:28

 

This is my first loaf of Pain au Levain from Jeff Hamelman's "Bread" using the starter I created using the durum flour procedure to improve sour a couple weeks ago. The starter was a bit slow upon coming out of a 2 week sleep and refreshed. It did wake and get active so here we are.

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