Blog posts

Testing image assist

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Floydm on 20 Feb 2007 at 11:02
[img_assist|nid=2068|title=Something I took in Victoria|desc=This is just an image I took while in Victoria. I'm testing whether image assist module works.|link=none|align=left|width=600|height=450] Image assist is the new icon below the body. Click on it and it should let you upload an image. Still a bit buggy, but hopefully it'll help some people with their image uploads.

Presidential sourdough weekend

Profile picture for user JMonkey
JMonkey on 20 Feb 2007 at 08:02
This weekend was a long weekend. Presidents' Day, we call it in the U.S., and presumably, it's a day on which we celebrate the birthdays of Washington and Lincoln. I don't know this for a fact, but I'm pretty sure both presidents ate sourdough bread at some point, given the scarcity and expense of baker's and brewer's yeast. So, in their honor, I baked sourdough. And apparently, the sourdough beasts were having a party as well -- perhaps it was my rigorous application of an 85 degree F final proof? In any case, the sourdough critters were mighty happy over the long weekend.

Country Style French success

ehanner on 19 Feb 2007 at 12:32

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.

Sunday sunday

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Floydm on 18 Feb 2007 at 19:56

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.

My latest Sourdough Adventure

Toast
Srishti on 17 Feb 2007 at 20:05

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).

Desem -- I take it all back

Profile picture for user JMonkey
JMonkey on 11 Feb 2007 at 20:54

Laurel Robertson, I owe you an apology. I pulled a loaf of Desem bread out of my oven about an hour ago, and, unable to wait any longer, just cut a slice to eat. Without doubt, it is the most delectable, fully flavored whole wheat loaf I have ever eaten. Why it took me this long to get it right, I don't know. But I'm glad I did. When I'm making dinner bread from now on, I'll be making this.
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