Hey y'all. Has anyone here ever baked with Swiss "Ruchmehl"? I just tried it for the first time and I really like it. It's somehwere between medium and whoe wheat. A lot of flavor but can still hold together gluten wise.
I'm only here in Switzerland for another week so I figured it was time to give this a try. Now I'm wishing I had done it months ago!
It was super tasty with a full wheat flavor and a crunchy crust with a cool, soft crumb.
I also wanted to say it's been very inspirational to read all of your posts in tribute to Eric. I wish I had been around to get to know him, he clearly had a huge impact on many of you, who have in turn had a large impact on me. I am very sorry for your loss and I am grateful for his legacy here.
My wife is having a girls weekend in Barcelona with her friends, so the kids and I are drowning our sorrows in dough. This 10% rye boule was made with a combination of techniques from David Snyder's San Joaquin Sourdough and txfarmer's 36 hour baguettes. Crispy, crunchy crust and soft but chewy crumb with medium sour tang. Very satisfying.
And finally I tried David Snyder's San Joaquin Sourdough. I'm still not in the same universe as David as far as my skills, but following his intructions exactly gave me some really beautiful, tasty bread. I highly reccommend trying it out if you haven't yet.
This is so yummy I wish I had made ten of them! The bread is kind of like a po-boy, thin crispy crust with a soft, sandwich like crumb. The filling is shredded pepper chicken, carrot, cucumber, fresh cilantro, hot peppers and a squeeze of lime juice.
My wife and I love Navratan Korma (mild cashew curry with vegetables, raisins and cilantro). I decided to put some similar flavors to work in ciabatta to use for tofu sandwiches. I didn't have time to deal with the dough yesterday so I just used Jim Lahey's No Knead Bread recipe with AP flour plus some curry powder, raisins, cashews and cilantro. The dough was 80% hydration but that wasn't really enough with the extra curry powder and the raisins using up moisture so the crumb was a bit tight. It was very, very tasty though.
Read the whole story of our Indian food in New York memories and see more pics at Wandering Bread