This is my first baking project using rye flour. It is a sourdough bread made with 20% rye flour, which was all used to make the water roux starter. There are three objectives of this project:
This was the result of my daughter's first attempt at hand kneaded (very high hydration) sourdough olive loaf. Pretty impressive, huh?
Thought I'd share a picture of my new baking tattoo. Got it last week. From now on, I'll never have to look for a whisk, there'll be one on my right forearm for good.
The other day, I tried making bread for the first time. I chose Challah. It looked so delicious. Was this a bad choice for a first timer??? I have no clue about what breads are harder to make than others. My husband and I were left with a flat, dense braided loaf of solid dough.
Today...I tried it again...I just got up and checked my second loaf...and it didnt turn out. Ugh. That's frustrating.
Beautiful spring weather in Oregon this year so I've been spending a lot of time outside and away from the oven. I did bake some delicious sourdough boules yesterday though.
In other news, the local berry stand down the block opened today.
For those that are tired of stopping your Kitchenaid mixer every few seconds to scrape the side of the bowl
check my latest entry on the Forum Topic labeled Stuck on Italian. This really works. All I do is spray the new
blade with oil, add my ingredients then mix until I need the dough hook which I also spray.
Bix
Posted on 5/26/09 at evilshenanigans.com
Do you impulse buy?
Last week's result
Yesterday's result
Chinese had been poor throughout history. It's customary to greet people, "Have you eaten?" Up until recently, when I had to call someone on the phone, the first thing I said was, "Have you had lunch (or dinner)?" This is my hello, how's it going sort of greetings. Lately I've found that must have sounded absurd to people. I ran into Carol, our neighbour, and two (or should I say, three) nice looking lady friends of hers saying good-bye to each other at our cul-de-sac around mid-day today. What did I say?
Last night, I refreshed a liquid levain with the intension of baking a batch of Pat's (proth5) baguettes today. I made a slightly higher hydration dough with Giusto's Baker's Choice flour and 10% KAF White Whole Wheat.
This morning, I mixed the dough, did the autolyse, stretched and folded, and put the dough in a bowl to bulk ferment. After the first folding, my wife and I dashed out to run a couple errands. As we drove, we discussed dinner and decided we felt like pizza.
