I'm interested in adding onions to my sourdough bread and/or noknead bread recipes. I live in the Boston area, and a number of high end restaurants serve delicious, big hole artisan breads with onions. It's clear the onions are cooked with fairly large pieces. When do you think these are added, and how are they cooked? Any ideas out there?
In response to a prior post where I mentioned my recent experience at King Arthur Flour, David (dmsynder) kindly suggested a fuller account of the class, and was even kind enough (at my urging) to provide a list of topics I should include. I've attempted in what follows to touch on all of them, if in revised (and perhaps stream-of-consciousness) order.
Hi all: I've been out of internet contact for a while, and it's nice to be back.
Two quick things: First, I made the Panettone from BBA, and YUM! I made 4 of them, gave 2 away, and sliced one up to put in the freezer which gave me weeks of heavenly toast for breakfast!
Hi Y'all:
I love to Artisan bake. Hence, I signed up and am sharing my direct method Biove receipe with you all.
I’m finally getting around to posting Maggie Glezer’s firm sourdough starter recipe. For those of you having problems with your starters you might wish to give this a try. Most people here are using batter-style starters so it might be interesting to see if there is any discussion on firm starters. Plus I need help in learning to convert properly for use in recipes which don’t use a firm starter and there are always questions that come up.
