The Honey Whole Wheat pan loaf from Advanced Bread and Pastry is made with a white levain, more as a pre-ferment for flavor than for leavening. It also uses instant yeast. It is otherwise 100% whole wheat. I used KAF Organic WW.
Fresno Sunrise January 11, 2010
When I was a little boy, my mother sang me a song. My understanding is that it was learned from a Scottish tenor who was performing when she was very young ....
Ohhhhh, it's nice to get up in the mornin'
When the sun begins to shine
At four or five or six o'clock
In the good ol' summer time.
But when the snow is snowin'
And it's murky overhead,
A couple weeks ago, I made Greek bread (Horiatiko Psomi) for the first time (See: Greek Bread - I finally make it with my Greek daughter-in-law). I based it on this recipe, which my Greek daughter-in-law said seemed closest to the bread she had had in Greece. It was good, but I felt it could be improved. I had intended to make the bread with some durum flour, but forgot to use it.
In addition to the Greek bread, about which I wrote yesterday, I made a couple of pizzas while visiting with family this week. I used the pizza dough formula in Hamelman's bread, but used Pivetti typo 00 flour from nybakers.com, made the dough with sourdough rather than commercial yeast, and did all the mixing by hand.
Ham & Pineapple Pizza
“The Cooking of Parma,” by Richard Camillo Sidoli is the kind of cookbook I most enjoy. It has many marvelous recipes from one of the greatest food regions of one of the greatest food countries in Europe. It also presents a culinary history of the region, integrating the history of local foods and their preparation into the broader history of Northern Italy.
I'm rather fond of challah, but my wife isn't. Most challah is too rich and too sweet for her taste. The closer to brioche it tastes, the less she likes it. So, when I made “My Sourdough Challah” from Maggie Glezer's “A Blessing of Bread,” and both my wife and I loved it, I was delighted.
