I was stuck without power for 4 days following Irene... fortunately, the local library was open and they had Reinhart's The Bread Baker's Apprentice. I've been reading it for a couple of days (by flashlight :) ) One of the first recipes I looked at was for "Anadama" bread and I figured I try it now that I've got power back.
Thanksgiving is not going as planned; I'm stuck here with a sick and cranky wife. I made this bread to have something to do more than anything.
I used the Anadama formula from the BBA; with a Southern turn. I substituted stone ground grits and cane syrup.
The grits came from an acquaintance of mine that operates a mill. The next time I see him I plan to inquire as to what kind of wheat he has. Here is a good article about Mike and his mill.
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:
Hi all --
I just posted about making the first bread of the BBA Challenge, Reinhart's Anadama.
Check out photos and a recipe at Flour Girl.
And feel free to join in on the challenge!
This weekend I baked Reinhart's Anadama Bread and the Poilane-style Miche featured on the cover of BBA. Someone mentioned the Anadama recipe in another post, and I remembered making it years ago from a Better Homes recipe. Needless to say, the BBA recipe is head-and-shoulders above my old one.