This quarter is almost over! (!!!!!) Spring break is just around the corner and I can feel it. The weather is getting warmer (and windier - that's San Luis for ya), and it's starting to smell like spring. I can't wait to have some lazy mornings, some days on which I'll do nothing but hike and ride bikes and lounge around.
I was originally posting before looking for bread solutions for our hotel and happily came to a few conclusions as a result of the great help from this board, as well as a base recipe to work from to achieve the bread we need. I've tested things out (mostly testing the recipe + our new oven) in a slightly different way than the recipe was mainly intended and have come across mixed results that maybe a few people can fix up based on the details of the prep and baking.
I'll post the recipe first followed by the results after (courtesy of Ford--Thanks!!):
I like experimenting with different flours to see the nuances they bring to breads. Here is a recent bake using a small amount buckwheat flour. It is a large batch that I built for the amount of starter that I had made the night before using the Hamelman method for Vermont SD. It made 4 loaves that averaged about 750 gm after cooling. Besides the beautiful color it brings to a loaf, it adds a nutty flavor that, it turns out, works surprisingly well with brie and camembert cheese spread on it. The crumb is moist and chewy and the crust has a great crunch. If you like dark baked loaves, this one's for you.
The Dutch embrace it all and make their way to the mall to shop till they drop and return home with many a gift, that plenty a spirit will lift.
Does this tradition ring a bell? Well, maybe if you hear his name your X-masses will never be the same;
Sinterklaas is what he's called...
Please don't be too appalled Dear Santa and elves When you see yourselves reflected in this feast that is politically incorrect to say the least.
For Sinterklaas - indeed- is the reason why A guy who goes "ho ho" stops by on your shores; his boat is now a sled, the horse became reindeer with noses red. All devoid of that annoyed "black Pete", made obsolete by elves who can show themselves without any accidental tourist dropping jaws 'cause they see their Santa Claus fretting in such an anachronistic setting.
Here in the old world, tradition reigns and black Pete, alas, remains... However racist it may seem; rest assured the theme at the root of all of this, is equal and Santa is just a better sequel to a storm of giving and sharing, so let that be your bearing!
Give and share, share and give, and live a full life void of strife!
There are many traditional baking goods associated with Sinterklaas. Butter fondant, chocolate letters, chocolate fondant frogs and mice (nobody seems to know where they came from) and pepernoten. There are three varieties of them floating around, going from rather chewy and lebkuchen-like, to crunchy and easy to eat. The traditional pepernoot is right in the middle and made with harshorn salt (yes, we use Rudolf's antlers to make cookies). This is the king of all rising agents when it comes to strength.
Since baking with hartshorn salt involves a chemical reaction to cause your kitchen to smell like ammonia for about a minute during the bake, many people are a bit wary to use it. Rest assured that there is no harm done; open your kitchen window to get rid of this volatile gas even faster. No traces of it will be left in the pepernoten. For those interested in trying it; King Arthur sells Hartshorn salt as "baker's ammonia" on their site.
Here's the video recipe.
Traditional Pepernoten (big batch)
1 kg. all purpose flour 500 gr. honey 300 gr. sugar 3 eggs 15 gr. hartshorn salt 1½ ts cinnamon ¾ ts cloves 1 ts white pepper pinch of: nutmeg coriander ginger all spice cardamom 100 gr. confectioners sugar a little water. Method
Warm the honey on a low heat together with the sugar, the eggs, hartshorn salt and all the spices, untill the sugar has melted. Mix well. Sift through the flour in parts and mix well until the stiff dough comes together (be careful not to wreck your KitchenAid on this dough!).
Preheat the oven to 190° C and grease two sheet pans. Form 2 cm balls out of the dough, place them on the sheet pan, keeping enough space between them (at least 1 cm). Bake the pepernoten for about 15- 20 minutes in the middle rack of your oven until golden brown.
Right after baking let them cool on a rack. Bring some confectioners sugar diluted in a little water to the boil, mix until smooth and brush the pepernoten with it to give them a nice finish.
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Hello. Today I received my free sourdough starter (thank you NY Baker!). In a few days it will be ready to go. Can anyone offer suggestions on a sourdough bread recipe for a beginner? I understand it is wise to stick with one recipe while you learn the ropes. Which "one recipe" should that be?