I posted this somewhere here a long time back, but thought I'd post again to make it easier to find. I'll try to remember to get some photos next time I make them before they get all eaten! I may try to make these into a sourdough recipe like JMonkey did here in order to use up excess starter...I'll report on that when I do, but for now, these just use baking powder.
I thought I would share my results trying mountaindog's version of Country French. I didn't have exactly the right malt as called for in the formula so I substituted dry powder and a little raw sugar for the sweetener. I didn't get the airy crumb through out but there was nice activity in my wet starter which I am nursing back to a healthier condition. It's hard to see in the image but the crust is very thin and nice and crunchy. My family doesn't care for a thick chewy crust so I was going for a baguette style crust.
My Sunday baking suffered a bit today because we spent the morning out at the Chinese Gardens watching the lion dance for the beginning of the lunar new year celebration.
I had a batch of my pooish bread in the fridge as well as some sourdough with 20% whole wheat. Since the poolish bread was on the damp side, I ended up dimpling it and shooting for something like a ciabatta. Inside, it looked about right.
Hi all,
Today I made Dosas in a Non-Traditional way. If anyone is not familiar with these: They could be called Indian Crepes made with Rice.
The traditional way of making these is
(1) Soak rice and Urad dal overnight. (Urad Dal is a kind of split bean which can be found in an Indian Grocery Store).
