The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Postal Grunt

I baked three loaves for a Thanksgiving day dinner at my sister-in-law's house in Omaha, Nebraska.It was a case of I'd either be the smart son-in-law or the brother-in-law from Hell depending on how they turned out. I baked my rye Wednesday with the Bauernbrot recipe that Salome posted recently and despite my shortcomings on shaping the loaf, it came out very tasty. It didn't hurt that my mother-in-law got one of the first samples.

The sourdough sandwich loaf that I thought would be the most popular turned out to be the least noticed, I suspect that was because it wasn't the most visually interesting and people do eat with their eyes first. My grandmother's Polish egg bread with raisins turned out well, not like my memories of it from my childhood, but I got compliments for its soft crumb and the sweet flavor. The egg bread was a straight dough in an effort to come as close to the method that Babci used when she baked for her large family. I admit, I don't have the resource of a wood burning stove that she used well into her 50s. I retarded both of these loaves overnight so my wife and I could smell the cooling loaves on the three hour drive north to Omaha. I enjoyed the ride but I suspect my wife felt like I was tormenting her.

Despite coming down with a nasty cold during the day, I've survived and expect to be volunteered to do the baking next year.

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Postal Grunt

Saturday night, my wife and i were invited by our friends across the river in Farley MO to help celebrate the 89th birthday of Rob's mother. We used the opportunity to present a copy of the BBA to their daughter Ryoko as a late birthday/early Christmas gift. She's a junior in high school and really very good in the kitchen. I brought a loaf of a sourdough potato bread that I'm working on as a recipe.

After the meal, Rob asked how I went about the making and baking of the loaf. I couldn't get very far because I was using weights in my description rather than volumes. I thought that I was explaining the practicality of weight in a formula or recipe for the consistency and quality of results but Rob wanted cups rather grams. I guess that was where I should've remembered Samuel Clemens' statement that "it's better to stay quiet and let people think you're a fool than to open your mouth and confirm their suspicions".

How many other people here have run into that barrier?



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