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OK, I've joined the club--that is the searchers for new mixers.  My 10-year-old K/A is still OK but starting to make squeaky noises, mostly at the join plate next to the body where the back of the bowl snaps down.  I've had it serviced twice in the past couple of years and am now observing the rules (y'know--the manual) and staying in second gear (er-speed).  But now I want something with more oomph and larger capacity; 7 qt.

Today's post is a special one!

Kenyér élesztő nélkül, csak kovásszal.

I am always on the lookout for something new and different to try in a bread recipe.  I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour.  I have never used this in baking anything before and didn't know exactly what to expect.  I had some left over roasted sweet pota

I LOVE McCormick & Schmick's bread. Not sure if their bread varies by what state they are in... This one is in Chicago on Wacker.

This lovely bread has soft golden brown crust and is nice and fluffy. It has a sour dough/vinegar taste to it.

I have baked sourdough bread before, but the crust has turned out to be very hard.... How do I get the crust to be softer?

And does anybody have any idea what kind of bread McCormick & Schmick's in Chicago bake???

Thank you!