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Bread Fix

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Paddyscake's picture
Paddyscake

Bread Fix

 Not the best picture, blurrrry! Having been on vacation, I have gone without touching my sourdough starter for more than a month. Amazingly to me, with a few feedings we were back in business. I just went crazy,  sourdough bagels with the help of  Susan & Bill, sourdough waffles with  fresh strawberries & raspberries for Father’s Day breakfast with the kids, yeasted BBA’s Vienna bread and Multigrain Extraordinaire. I also made 2 carrot cakes..the first one I neglected to put the sugar in..can you imagine that?!  The sourdough bagel formula is awesome. Thank you susanfnp and  bwraith. Finally, a bagel that tastes like home. My attempt at a garlic bagel needs some work, but the cheese bagel was to die for. I was a little hesitant at caraway and fennel, but OMG I think that is my new fav. My husband looked a little skeptical at the sound of the combo, but he really liked it too! I always feel  like the seeded varieties are a waste of money, since most of the goods end up on the floor, counter, table, down your shirt, you know what I mean! And they are pricey! the seeds that is..  The kids had never had sourdough waffles and loved them. They had 2 belgian waffles each! They are so light..ethereal comes to mind as a descriptive word.  Vienna bread is a lovely soft creamy bread and the Multigrain, just darn good. It has that Mt. St. Helen's look, don't ya think?Bread Fix: Not the best picture, blurrrry! Having been on vacation, I have gone without touching my sourdough starter for more than a month. Amazingly to me, with a few feedings we were back in business. I just went crazy,  sourdough bagels with the help of  Susan & Bill, sourdough waffles with  fresh strawberries & raspberries for Father’s Day breakfast with the kids, yeasted BBA’s Vienna bread and Multigrain Extraordinaire. I also made 2 carrot cakes..the first one I neglected to put the sugar in..can you imagine that?!  The sourdough bagel formula is awesome. Thank you susanfnp and  bwraith. Finally, a bagel that tastes like home. My attempt at a garlic bagel needs some work, but the cheese bagel was to die for. I was a little hesitant at caraway and fennel, but OMG I think that is my new fav. My husband looked a little skeptical at the sound of the combo, but he really liked it too! I always feel  like the seeded varieties are a waste of money, since most of the goods end up on the floor, counter, table, down your shirt, you know what I mean! And they are pricey! the seeds that is..  The kids had never had sourdough waffles and loved them. They had 2 belgian waffles each! They are so light..ethereal comes to mind as a descriptive word.  Vienna bread is a lovely soft creamy bread and the Multigrain, just darn good. It has that Mt. St. Helen's look, don't ya think?

Comments

susanfnp's picture
susanfnp

Wow, you have been busy! Those breads look great. I'm glad the bagels worked out for you. Cheese bagels have never really sparked my interest before, but yours looks so good I'm going to try it on my next batch.

Susanfnp

browndog's picture
browndog

did that make it a cake...or a bread..? You guys and your picture-perfect bagels! One of the reasons i came looking on this site was to learn how to make a pretty bagel, and a gizillion 'artisan' loaves later, what haven't I even thought about doing? Where are your Vienna bread and multi-grain recipes from? My ears prick up every time someone describes their bread as creamy, that can only be a grand thing. I find caraway and fennel not an unusual combination in some of my rye recipes-- I agree it's really good and not something to be afraid of.

Paddyscake's picture
Paddyscake

Bagels, I think, are one of the easiest things to make. This was my first try with a starter. I have better luck shaping by making a ball and then pushing my thumb through the middle and gently stretching the hole to about 1 1/2". I tried shaping as Bill & Sue did, but they came out lopsided.

The Vienna & Multigrain are both from the BBA. There was someone else who described their loaf as being creamy, I think it was one made with semolina. I don't think it was Pain Siciliano, which is alo in the BBA.  Of course now, I can't remember what it was or where it came from!

bluezebra's picture
bluezebra

wondering if that was lavender on the top of your bagels! I applaud you and Susan and Bill for your bagel works! The fennel and caraway sounds wonderful..mmm.

Would you mind sharing your sourdough Belgian Waffle recipe with me? I would like to try that this weekend and maybe, energy permitting, try making the bagels too. They may still be a week or more away. :-/

 Thanks for your help and inspiration!

Paddyscake's picture
Paddyscake

with your praise. Lavender, what a great idea! You should look at the Pain De Provence, under favorite recipes. It uses Herbs de Provence, which has lavender in it. The aroma baking is incredible and the flavor so interesting. The sourdough waffle I found onsite, very good. Scroll down to King Arthurs..Enjoy http://www.thefreshloaf.com/lessons/sourdough#comment-5071