Hm. Yes, must remember to remove the waffle from the oven before stepping into the shower. Does not bode well for this weekend's baking.
Last week's miche turned out quite well though. And I have a couple of loaves rising right now that I'm optimistic about.
In site news: I just swapped out the Drupal search with a customized Google search.
Work has kept my bread making to a minimum the past few months. Visiting all of you at TFL this evening has me pulling the starters out of the fridge and shopping for food grade lye once again. With my family on the road I like to make pretzels just for me. I've been using a boiling water bath with baking soda but I used a link I found here for www.aaa-chemicals.com in Houston Texas and found that they will be offering free shipping November 19th - 23rd.
Today I decided it was time for a serious try at baguette and epi.
Baguette and Epi
These small baguettes are made with semolina flour. They weren't supposed to have pine nuts but I ran out of currants and had to improvise. It turns out the pine nuts were pretty good.
The recipe for the bread is here.
susanfnp
I just pulled my Quinoa Struan out of the oven a little while ago, and I'm rather pleased with the results.
[/center] The other day when I made grissini, I used part of the dough to make Susan's (Wild Yeast) Tortas de Aceite (Olive Oil Wafers). They may not look quite as nice as Susan's but I have a feeling that we like them as much as she does. I made ours with fennel seeds (didn't have anise seeds) and Pernod, which I'm guessing amounts to the same thing as "anise liqueur". Wow!