Moe C's blog

I made an onion, parmesan loaf today. It sounded good, smelt good, and tasted like old socks. I'll try toasting it, but don't hold out much hope. 

Butter tarts are famous in Canada (as are Nanaimo bars). Don't know why they never caught on in the US.

Awhile back I was given some starter and made, among other things, a couple pan loaves. They were fine. Yippee posted a link to Susan's easy sourdough loaf recipes here, (recipe here), and I thought I'd try the 63% hydration. First attempt turned out pretty well. I didn't have a razor blade and couldn't drag a knife across the dough because it was inside a bowl, so the slashes aren't deep enough. The dough came out quite wet for 63%.

It makes a gooey mess of the blade and an awful lot of raisins on the counter.

I made raisin bread in my old Oster 5838-33, just because Yippee has been doing a fair bit of basic Zo baking this week. This machine--at one time, I had three--consistently turns out nice bread. Recipe came from chatbot, with request for 1-1/2lb loaf and all-milk. Recipe was nothing special. Top crust setting was medium. 

I used the King Arthur recipe here. The Daisy flour I used tends to be wet and needs hydration cut back. I didn't do that and ended up adding more flour, which made the rolls drier than they should have been. Will correct that next time. All-in-all, they are pretty good. Had one with homemade corned beef the next day and my jaw got the workout I expected.

This recipe is from Mandy Jackson here. It includes starter and yogurt in an overnight sponge. They came out light and tasty. To make my old waffles light, I used to beat egg whites and fold them in. This is less work.

For ever I have resisted getting involved with sourdough, maintaining a starter, waiting hours upon hours for a loaf of bread. I don't view commercial yeast as inferior in any way, and probably more consistently reliable. Besides, I like only sourdough that is mild, so no good reason to get dragged in.

A friend gave me some starter which I've been using for English muffins and bagels, along with a bit of ady. Time to try a 100% sourdough loaf. Pullman the first day, round top the second. They turned out fine. No epiphany, no conversion though.

This experiment was suggested by Tom, here.

Conclusion: Excellent 

I was going to use 75% bread flour, but goofed and used a/p.

90g ap flour

30g CoW

66g egg (big farm egg)

My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antilope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antilope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.

These are made with a poolish, but no overnight fridge. From Ahead of Thyme.