So I thought I'd test 'em out with some sourdough! You may have seen a previous post I made (which probably should have been a blog post) about getting back into sourdough. I'm going to break this into two posts because of all the pictures.
Not a yeasty I know BUT i hope I will be forgiven as I wanted to share it with you all....
Mainly because we all like to make complex breads etc and sometimes, especially at Xmas when we are pushed for time, its nice to have something that is quick and easy!!
And impresses the hardest MOTHER IN LAW!!!
The Drunken Bastard trifle….Otherwise known as….Michelle’s Marvellous Hokey pokey Trifle…..BOOZE FREE….
Before some of you all get flustered, you CAN easily adjust and add in the BOOZE!!!
Phew!!! Keep the pants on!!
We made these the same way as always but these I would have to call a failure compared to: 15% Whole Wheat Bagels with YW and SD Desem Combo Starter Use that post for the method with the changes listed below.
This was going to be bread for my wife's stuffing this weekend, but the impending snow storm has postponed our family dinner and the need for stuffing. Not to mention she informed me she wanted a simple white bread and challah bread anyway, so I will be happy to eat this tasty cheesy, eggy bread all by myself. No complaints here as this turned out excelle
Timing is everything.
Good timing makes a joke work, as bad timing does the same for tragedy.
For bread, though, it means nothing. Bakers who brag about using long fermentation times puzzle me. I mean, I know what they mean, but do they? I, too, am guilty of using this idea when discussing bread. Why? It's convenient. Everybody knows it. It's an available reference point.
And yet it all means nothing.
I didn't do much holiday baking this year mostly because I have had my focus firmly on bread and flour, and the infinite variety that flour, water, salt, and yeast can create. For my last post of the year, back to my learning bread - the bread that I made over and over and over again for a year before I went on to other things. Of course what's the fun without variation. This one is made with a mix of KA AP flour, White Rye, and High Extraction flour.
