I received my copy of Inside the Jewish Bakery a few days ago, and fairly quickly settled on the Bear Claws as the first recipe I wanted to try. I’m kind of an almond paste freak . You could call me a “MarziFan”.
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Saturdays are my day of play in the kitchen. I rise early in our quiet house to bake bread for the week. A boiled kettle, a cup of tea, then I start mixing and planning my day just as the sun pokes through the kitchen window. After mixing, we enjoy a lazy breakfast while I watch the dough and wait. By midday the baking is done, enticing me to cut a slice (or two) for lunch.
I've been thinking about leavening and fermenting with bread making. The books I've been reading are Jeffrey Hamelman's Bread, Peter Reinhart's Whole grain breads and Artisan breads every day, and Chad Robertson's Tartine bread.
Both Peter Reinhart and Chad Robertson state that the sour flavor for a sourdough comes from the Lactobacillus sanfranciscensis bacteria, not from the yeast. The Lactobacillus produce lactic acid which makes the bread taste sour. This is what I call fermenting.
hey there can some1 help me out i am lookin to make a loaf of bread but not to sure what to make not a boring white bread
may be a rye or grain bread but not a sourdough
I've always admired Andy's (ananda)recipes, and earlier printed and baked one of his. The blog can be found HERE. He describes the bread as being one of the tastiest imaginable.
