David Snyder's thread on these baguettes seems to be closed so I will post this in my blog instead. Here is his recipe, in case you missed it the first time around.
http://www.thefreshloaf.com/node/11925/baguette-surprise-and-challenge
This recipe is a modified version of Floyd's !0 Minute Banana Bread recipe shown at the lower left on the home page. It incorporates most of the suggestions Foolish Poolish made just recently and a change or two of my own. I just happened to have some over-ripe bananas and some left-over starter this morning, so I though , "Why not?" It's delicious and so tender it almost slices itself!
Sourdough Banana Bread
Preheat oven to 350° F
In a food processor, combine and pulse until broken up:
1/2 stick of room temperature butter (4 ounces/60 gr.)
I made these buns for over the 4th but am just getting around to posting them now.
A double batch of Onion Buns
The recipe may be found here at the King Arthur Blog:
http://blog.kingarthurflour.com/
To reach the recipe you can either scroll down to the 6th recipe in or use search on the KA blog Website.
Our daughter was here for a visit this week, and together we pushed our boundaries with regard to baking.
First, we had home-made pizza using previously frozen dough from the boule recipe in AB in 5. This was new for her, but not for me.
We next mixed a new recipe of the same dough, so that she could shape a loaf, and see what a time saver it is. Another use of the same dough was pitas for lunch. A first for both of is, and easy to do. I’ll make those again.
She wanted to do bagels next, so she used Floyd’s recipe, to be found here. Excellent.
Lately I have been switching around through various bread cookbooks, especially Reinhart’s Whole Grain Bread Book and Artisan Bread in 5 Minutes a Day, in addition to experimenting with my sourdough formula and trying recipes from TFL. I thought I would post photos from my bakes of three of the Reinhart whole grain recipes. All three are 100% whole grain.
I was looking for an excuse to use my sourdough starter this morning and settled on the Sourdough Blueberry Muffins from Mike Avery's website, Sourdough Home. For the recipe, go to
http://www.sourdoughhome.com/blueberrymuffins.html
These were just great! My starter is very thick and I had to add a little rice milk (I'm lactose intolerant) to enable me to stir everything in without over-mixing, but the crumb was very tender. I'll make these again.
Thanks, Mike.
Mary in Hammondsport
Hamelman's Oatmeal Bread