Anadama and Artos from BBA
Having recently become a little weary of what seems like endless work on my sourdough starter and loaves based on Reinhart's formula in BBA, I decided to explore some of his other breads. With so many people doing the BBA Challenge I decided to start in the beginning since there is much guidance out there for people who wish to make bread from the early chapters. It has all been very useful and in particular I'd like to thank the Pinch My Salt blog for putting on the BBA Challenge and inspiring so many people to help each other become better bakers:
http://pinchmysalt.com/the-bba-challenge/bba-breads/
My Anadama loaf, which was a big hit with friends and family.
Anadama crumb.
Delicious sticky Greek Celebration Bread.
.....and crumb.
As always, thanks to everyone at TFL for taking some of the guesswork out of my baking!
Summer
I just started the BBA challenge, too. It's nice to read about someone else who is just starting!
How did you like the Greek Celebration bread?/ I think mine was a bit too dry, so I'll have to try it again. The taste was great, though. Your breads are beautiful! Do you have a blog about your BBA breads? Mine is http://smilingfrog.wordpress.com/
Ria
I'll have to bookmark your blog as yet another resource! It's interesting to hear that your Celebration Bread came out dry. What I have found so far is that the three BBA breads that I have tried have all started out too WET. I had to add flour. I have used mainly Eagle Mills All Purpose Unbleached Flour with Ultragrain and King Arthur Organic All Purpose as my standard white flours. What do you use?
Summer
Good to see more people starting the challenge! It is true that you can profit from a ton of advice from the ongoing "saga" :-)
I hope you will post your breads as you move along - I've had some failures, some great ones, it is interesting to see how the exact same recipe can give totally different results....
good luck, and enjoy the ride!
Thanks for the support!
Summer