Displaced Cajun Desperately Seeking Poboy bread
I found this site while like many looking for the ever elusive poboy bread. I read the other posts about it and hope that starting a new one is ok as the ones I read was from 2007. I am wondering if anyone has come any closer to mastering this slice of cajun heaven. I have many ideas such as using a beer yeast or ale yeast instead of baker's yeast. I am tryn to tackle one problem at at time like first the "shatter" crust...how do they make it do that anyway??? Then on to tackling the light airy crumb and finally the taste. I am finally making a trip back home to NOLA after a year of being gone and plan to stock up on my addiction to this bread...ohh the things we take for granted until they are no longer available. Also this doesnt pertain to baking but thought I would ask I have been on a many year search for anyone else that has ever had (or has knowledge of ) watermelon fig preserves (super yummy on poboy bread :D) it was something my grandmother made but no one in the family seems to know how she made it and no one can find her canning recipes. any thoughts or comments or suggestions will be gratefully appreciated as I m very desperate for a taste from home that cant be found anywhere else.