dmsnyder's blog

I've tried an awful lot of toys and tweaks in my quest for better bread. But Eric's (ehanner) claim that he doesn't see any benefit to using a baking stone and the recent post asking about La Cloche versus a Dutch oven got me thinking: Each new trick I've learned about has been added on top of all the other tricks I've adopted. It sounds like what happens with government programs - If the one we have isn't doing the job, we don't trash it or improve it. We just create a new one to run beside the old one. I call it "Planning by Acretion."

Above are pictured three loaves of San Francisco Sourdough made from the recipe in Peter Reinhart's "Crust and Crumb." They each turned out with subtle differences that are instructive regarding the variables that affect the appearance of our loaves. I thought it might be useful to describe these differences and what produced them.

Norm's Onion Rolls and Kaiser Rolls

March 3 should be a TFL holiday. That's the day in 2008 that Stan (elagins) asked Norm (nbicomputers) if he had a recipe for New York style onion rolls.  Norm did, and he posted the recipe the same day

Susan's Sourdough

Susan's Sourdough

The sourdough bread recipe from SusanFNP is wonderful.

Greenstein's Sour Rye

Greenstein's Sour Rye Crumb

Norm's Onion Rolls

Norm's Kaiser Rolls: These Kaiser Rolls (AKA hard rolls, vienna rolls, bulkies) were made with the same dough used for onion rolls.

San Joaquin Sourdough & Friends

San Joaquin Sourdough

San Joaquin Sourdough Crumb

Sourdough Italian Bread

Sourdough Italian Bread crumb