I just pulled my Quinoa Struan out of the oven a little while ago, and I'm rather pleased with the results.
[/center] The other day when I made grissini, I used part of the dough to make Susan's (Wild Yeast) Tortas de Aceite (Olive Oil Wafers). They may not look quite as nice as Susan's but I have a feeling that we like them as much as she does. I made ours with fennel seeds (didn't have anise seeds) and Pernod, which I'm guessing amounts to the same thing as "anise liqueur". Wow!I have been baking larger (2# ) loaves of rustic Italian formula free form recently. I decided to double the mix and drag out the large linen basket and try one more time to get the proofing right. Usually I over proof and the dough falls with a thud as I approach the slashing table with bare blades. I have been following Mariana's procedure for crusty Italian and my handling of the dough has been more on the gentle side with a strict 1 hour limit on the bulk ferment.
My wife loves pumpkin and so I'd been having this idea of making some kind of pumpkin bread, but I wasn't sure what recipe. Yesterday I happened to pick up Maggie Glezer's "A Blessing of Bread" and found, on page 178 the recipe for "Pan de Calabaza", a sephardic pumpkin bread. Looked good so I decided to make that. After thinking for a while what shape I would make it (3-braid, 4-braid, loaf etc.) I decided to try something different.
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When I read about Susan's grissini, I thought they would be perfect for using up leftovers after building up the starter in preparation for making bread.
And I was right!!Since Labor Day weekend, I have been out of the country on business trips almost constantly. Most of my time is spent in the Ensenada area, which is about a 90-minute drive south of San Diego. There was a 1-week trip to Trinidad (also business) but, other than the odd weekend back home every other week, I’ve been here in Ensenada the whole time. The only exception was last week, when I spent a week of vacation at home.
