AnnieT's blog

Maybe disaster is a bit dramatic but I am hoping someone will be able to help me. I was about to shape the boule, using Susan's sourdough recipe, when I noticed tiny black specks in the rice flour coating the linen liner in my banneton. (Pays to out on my glasses once in a while!) Upon further inspection I found that the mold was well established in the linen. Luckily the banneton came with two liners. I hadn't washed the liner because I thought the idea was to get it well seasoned with rice flour and I was very complacent about the fact that my dough didn't stick. I always line it with parchment for the NKB but not for the sourdough. So can I wash the brown linen liner with bleach - I imagine it would be a pain to completely rinse out the odor? Or do I have to toss the liner? Lemon juice and sunshine would be safer but sunshine is in short supply up here in WA. Has anyone else had this happen, and can anyone suggest a remedy? I look forward to any help, thank you, A.

I received my copy in my Christmas package from England, and at first I was a bit upset because it isn't all bread baking. It does have some interesting reading apart from the recipes, and TFL is mentioned in the Bread Directory. Described as "A lively community for amateurs", and having tried to keep up with the latest postings I think they have that right! My niece also sent me The BIG Book of Bread. The good news is that all of the recipes are given by weight, the bad news that many of them begin: 500g packet white bread mix. It does have a whole section of gluten free recipes, and as we all know we can never have too many bread books, A.

I hope it isn't too late to add a recipe? I see that TT loooooooves butter so here is a real artery clogger for you. I make it every year to give as gifts because it is easy and tastes wonderful. When I arrived in America in 1967 one of my first friends was a Scottish woman and this is her authentic shortbread recipe.

Margaret McLaren's Scottish Shortbread.

3 sticks butter, at room temperature, 1 heaping cup of powdered sugar, 1 egg yolk, 4 cups ap flour, sifted.

Sift the sugar into a bowl and work in the butter and egg yolk with your hands. Mix well and add flour 1 cup at a time. Make into a jelly roll shape and divide into 3 for 8" to 9" rounds. Pat out on waxed paper - I line a layer cake tin with a circle of paper - to 1/2" thickness. Prick all over and score into segments, then crimp the edges with the fork. Bake at 300* for 45 minutes to 1 hour. Should be very pale.

If my d-i-l hadn't scared me with salmonella warnings I could eat the dough uncooked, it is that good. Yes, I used to do just that! Margaret didn't specify salted or unsalted butter, your choice. I did cut it into squares one year but the rounds are much easier. Hope someone will try it, A.

I have read here many times that there is no such thing as a silly question, but this may be it. Suppose my starter was refreshed a couple of days ago and refrigerated, then placed on the counter to warm up, and then used in an overnight ferment, why wouldn't that act as a big fat feeding? This is a pretty active starter but I only decided to bake at the last minute. I would be glad to hear any opinions as I have been mithering about it for several days. My grandaughters stayed the night and inhaled vast quantities of sourdough pancakes this morning, so at least I know how to use the surplus starter. I'm thinking of putting a notice on the community board "Free Sourdough Starter"! A.

I'm not sure who mentioned this loaf recently, but many thanks to whoever it was. Just took the loaf out of the oven and it is lovely, and I have to admit I was a bit sceptical when I had to refrigerate it overnight. It seemed like a long time for the starter to keep working with the overnight on the counter too. Oh ye of little faith! Another first - I refreshed my starter and put it in a small jar and it overflowed. What a mess, but I guess it is getting stronger? There are HUGE snowflakes falling past my window but so far it isn't sticking, A.

Has anyone made this bread from the BBA? I was so thrilled with the dough which was easy to handle and shape, and they went into the refrigerator overnight. I was totally amazed when I pulled them out this morning because they were what I imagine was overproofed. I am so used to chilled sourdough breads being rock hard. I tried to gently move the loaves apart and one began to deflate, horrors. So I went ahead and baked them and followed PR's instruction to gently part the loaves halfway through the bake time - and the dent had filled out. They looked great and this time I didn't scorch the sesame seeds, but the crumb is a total disappointment. Instead of big holes it is almost tender and fluffy. Good flavor but not what I was hoping for. So am I correct in thinking they were overproofed? If so I will have to make them later in the day or get up earlier! Any comments and suggestions welcomed, A.

I have been rushing to finish a quilt and haven't baked since last week. The quilt is nearly done and I just couldn't stand it another minute - I started the pate fermentee (I LOVE those words!) to make the PR Pane Siciliano. I made it when I first bought the book and managed to overbake the loaves. They tasted good but looking back I don't think the dough was right. Probably not proofed long enough which is one of the things I have learned here. One of the neighbors is having an open house on Saturday and if the loaves are presentable I will take one with me. May have to trudge throught the snow which is forecast, brrrrrr. A.

I was looking forward to spending the day playing with bread dough, but the wind has been blowing a gale all night and there is a wind advisory. The power has been out twice already so it doesn't seem wise to start any baking. I do have the steel cut oats version of the NKB all ready to shape so I guess I will cross my fingers and go for it - don't have much choice. Or go fly a kite? A.

After reading so much about Artisan Baking Across America I decided I had to take a look and ordered it through my wonderful local library. To my amazement I recognized it - I must have borrowed it from another library way back when, before I made "real" bread. I particularly remembered the pandoro, and thinking that the baker must be out of his mind. Has anyone here attempted to make it? So now at least I know what you are talking about when you mention Thom Leonard's country French bread, Tom Cat's semolina filone and Essential's Columbia, and I think I know how to convert my starter to a firm one if I so desire. A very interesting book but way too big to read with a cat on my lap and a pug on the arm of my chair! A.

The loaf I baked today was the best yet, great crumb and a crisp crust that "sang" as it cooled. Plus it rose like crazy, and I'm not sure whether it was my yogurt starter or the fact that I now know that I haven't been letting the starter work its magic. I can't remember whether it was Bill or one of the other great mentors who said to let the starter do the work. I kept reading that soudough was slow but somehow it didn't sink in, so now I make sure to busy myself with something else so that I'm not rushing the dough. Slow learner? I cut the huge loaf as soon as I dared so that I could share it with neighbors who suffered through some of my earlier efforts. Then I ate some with soup for supper! A.