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Taking sourdough bread to school

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AnnieT on 17 Jan 2008 at 14:52
Today was the appointed day so I packed up two loaves, my bread board and knife, a tub of soft butter and napkins, along with a jar of starter. Unfortunately Mrs. T had forgotten she had a meeting and there was a substitute in charge, so things got a little confused. I never did get round to my spiel on sourdough starters, but I left the jar on the desk for them to watch it grow. Sliced the first loaf and the gannets descended!. I cut the loaf in half and then stood it on the cut side and sliced "half" pieces. After a while the sub. started buttering and that went much faster.

Batards - Danielle Forestier Recipe

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holds99 on 17 Jan 2008 at 07:55

I used Danielle Forestier's baguette recipe from her demo on Julia Child PBS video to make these batards.  My oven wasn't large enough to make baguettes so I opted for the batards.  She doesn't use a pre-ferment, only yeast. I didn't get the nice large holes in the interior that are characteristic of French baguettes/batards but I suspect it was because the dough should have been a little wetter and I wasn't gentle enough with the dough when rolling, pinching and shaping it, but they tasted very good.  I'll keep trying. 

holds99 

hobby

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AnnieT on 16 Jan 2008 at 13:52
A friend just sent me some comments by Dave Barry, including one I thought rang a bell:"There is a very fine line between 'hobby' and 'mental illness'". Maybe 'obsession' would be kinder, A.

Faux Stowe Crackers

ejm on 15 Jan 2008 at 11:52
[center]Faux Stowe Crackers[/center] This past summer, one of my sisters-in-law brought most wonderful crackers as part of her offering for a family dinner. My sister-in-law's crackers were fabulous and she claimed they weren't all that difficult to make. It turns out she's right. Even though they require double baking, they're dead easy. And they're delicious! I made a few changes to the recipe my sister-in-law copied out for me.

Barley Oat Wholemeal Bread improvised and thrown together.

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Thegreenbaker on 15 Jan 2008 at 08:27

I decided to make dinner early for a change and needed to make some bread as well.

I began the bread so that it could rise while I was doing dinner. It began as my usual loaf, but I thought we needed more grains in our diet (seeing as I had been having porridge each morning for breakfast while I was getting used to the cold UK weather and then while the oven was broken and once it was fixed I have been eating bread for breakfast, lunch and snacks......tut tut tut)

Home Milling and Sifting - Two More Tries

bwraith on 13 Jan 2008 at 13:08

Below is a photo of my third attempt at home milling and sifting, which resulted in a flour very similar to my favorite "high extraction flour", Heartland Mills Golden Buffalo flour. The processes used on my second and third tries are explained further below. Additional photos of the process have been posted.

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