dabrownman's blog

I suppose that I know I am jaded.  I got some half decent bread at City Market in Houston for 5 weeks.  It said it was sourdough and it looked OK on the outside but it wasn’t like any sourdough that Lucy and I make at home.  It didn’t look the same on the inside.  But it wasn’t 25% sprouted 6 grains using a 10% bran levain made from a NMNF rye starter either.

that are perfectly ripe.  Made a tomato, fresh basil, cracked black pepper, tangerine balsamic vinegar, manzanilla olive oil, mini fresh mozzarella ball and parmesan cheese salad.

Lucy was more giddy than usual with this week’s baking experiment that actually ended up making bread instead of a scientific oddity – as seen on TV.  The premise was simple enough.  Do as little as possible and then do less than that but still squeeze in moderate glass of wine – in a plastic glass of course.

 See it is more matt.  I took the picture out to protect the innocent

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With the Blue Blood Full Moon striking this week for the first time in 130 years, which won’t happen again for another 150 years, it was, if you missed it, you weren’t ever going to see it again……. unless if you are young and future medicine cures death for everyone.

Lucy saw some Hokkaido Milk Bread yeast rolls posted last week that were based on Floyd’s great recipe.  I said at the time we would see if we could make this bread the traditional Japanese way with yeast water and a Lucy twist with her turn.

The Persians make an enriched flatbread that could be challah’s twin only flat instead of braided.  Sweetener, oil or butter, milk, eggs and saffron.  It is called Shirmall.  The Iranians make all kinds of different breads with most of them the flat variety and they eat a lot of bread too…..if you have ever been there.  Iran is also known for the best saffron in the world as well and..... I just love saffron.