Warren will be presenting a Demo Class on Artisan Bread Baking using the Big Green Egg on Jan 23rd at our store in Shillington, Pa.
It's FREE so if you have any interest, please stop by and watch Warren in action and sample his breads. All we ask is that you register in advance so we can plan properly. Hope to see some of our new friends on this forum at the demonstration!
Fred Bernardo (SmokinGuitarPlayer)
Here's the official press release and INFO / REGISTRATION LINKS
Just wanted to show you the "Pan de Cea" (bread from Cea).
I was born in Galicia, the NW region of Spain.
(I know the link does not work, this site software does not like parentheses. You'll have to type it by hand).
There is a strong and lively tradition of artisan bread making there, and there are quite a few villages which are famous for their bread.
Maybe it's more of a pain au je ne sais quoi...
A while ago I posted a question about the possibility of baking with wine - whether it could be done, what the tricks might be, and general anybody-know... I received so much helpful tips about procedures, and recommendations of the Vinafera wine flour, and links and ideas. User yozzause had the excellent idea of adding wine to a recipe I was familiar with, and using a starter, so I finally, finally worked up the guts to try that...
This begins with a resounding thank-you to user jannrn for asking a question and giving me an excellent idea... A week ago, I posted about my Greek Fennel, Yogurt, and Honey Bread, and sweetly Jan told me she liked the photographs but hated fennel (I'm really the only person I know who does!). She asked about alternate flavors, which got me to thinking...
Here is a picture of the original fennel bread:
So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard. My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems... Like so: