Made some pizza a few nights ago and am now just getting to posting the pic. Was tasty, but I still can't get the dough thin enough to where it can be a "thin crust"....I guess I'll just have to try again, shucks! It wasn't anything but a regular ol' pizza dough and some tomato sauce,sliced tomatoes, mozz and basil. Simple ingredients.
And I *might* have eaten almost half the pan full of them already (baked about 12 hours ago now)..these were the best things I've had in soooo long and I was TOTALLY craving Cinnabon rolls, so found a recipe online and WOW! Amazing.
Then a little sourdough bread roll action
After six days of feeding the starter I can see plenty of bubbles and some rising in the mix.
Goodmorning all,
I've noticed in several blog entries that people use ounces and grams in thier recipes. Is it realy that important to be that exact with your measurements? If so, how much do you spend on a first time scale?
Chuupy
This is day three of my starter and I think it's on the way to becomming bread.
This is my daily bread I enjoy making for the family.
Made this over the past couple days and was delightful. Very soft crumb and flavorful too. I used Floydm's [url=http://www.thefreshloaf.com/node/197]recipe[/url] which was just lovely. I will start the poolish again tonight to bake off tomorrow afternoon. I want to have this one all the time!
This bread was from a starter that was tickled with a little molasses (a question from a previous comment...and got me thinkin' it might taste nice) and it was tastyyyyy! The bread didn't spring like I would have wanted it to, but none the less made for some tasty bits to slop up pasta sauce :)
I just used KA bread flour, water, salt and some molasses.
I dug my starter out of the refrigerator on Thursday and started refreshing it without a clear notion of what I would use it for, although some type of rye bread sounded good. Even though it had been 2-3 weeks since it was last used, it bounced back quickly and I had enough by Friday evening to start two different batches of bread. After browsing through recipes, I decided on the NY Deli Rye from Reinhart's BBA and a sourdough Dark Rye from the new KA Whole Grain cookbook.
Looking for a dairy free recipe for homemade grissini - preferablly wholegrain. Made in the true artisan way - each one hand formed into a long thin stick. I want to server these standing upright in a tall glass as part of a cheese and antipasta spread I'm doing for Easter? Can anyone help?
