After the last 100% Kamut and 100% spelt bakes, both at 100% hydration, we decided to get bake to more of our normal kind of bread we like so much.
We just love the authentic, taste texture and chew of Stan Ginsberg’s Favorite Bagels that are authentic and just plain delicious any way you want to eat them. We keep messing with the grains and starters to get what we want in our favorite bagels.
Last weekend had me going. My work schedule gives me every other Friday off and last weekend was one of my 3-day weekends. First up, repairing some of the heat and drought damage that my yard suffered. Lots of weeding and raking and seeding and watering, followed by loudly protesting muscles and joints. But it's done. In another week or so I should be seeing new grass growing in areas that were entirely killed.
This past week I've acquired two new baking books worth mentioning here.
Sending this to Yeastspotting.
Another incredibly soft and shreddy sandwich bread, this time with cream cheese as the enriching ingredient.
[center]
[/center]
[center]It was all because of a holiday we took not long after we were married some years ago in the last century....[/center]
This is the second bread I made for Rosh Hashana to bring to my Cousin's house for dinner. The other loaf was hearty multi-grain with Farro and Toasted Lager so I wanted to make something a little lighter for this loaf. I used some Durum Semolina, Italian Style 00 flour, whole grain Spelt flour and roasted onions and greek yogurt. I wanted to use the yogurt to try to make the
I decided to make a couple of breads to bring to my cousin's house for Rosh Hashana this weekend and she requested I make my Farro Hard Cider Multi-grain. I didn't have any hard cider available nor did I have time to make a Farro starter so I used a nice Long Island toasted lager and substituted my stock AP starter which I recently refreshed.
