Posted on www.evilshenanaigans.com 4/8/2009
I am a bacon devotee. I'm not sure if you have noticed, but I love the stuff! That's why when I was challenged to create a sweet and savoury bacon muffin I jumped at the challenge!
Eric's latest video masterpiece at Breadtopia is a whole spelt sourdough. I was anxious to try it. So anxious that I didn't notice that I had white spelt flour, not whole spelt. No matter, the flexibleness that is bread took over, and it came out fine.
Hi
I have been trying to find information about how bakers used to mix and knead large amounts of dough by hand? What were the batch sizes and optimal amounts of dough that were worked before mixers were around? Anyone out ther that can help me with this information?
Thanks....
Sam
hi all,
i just join this forum,
i am from Israel and love baking bread,
i have my own masonry oven, build in my back yard.
the oven heating by wood fire,. same as 100 years ago.
i am using leaven and the results are great.
if anyone intersted i can send photos that shwos all the building procdure
from the begining .
see you
all the best
Yoel Lavi
Israel
Hello dear friends , I really missed you all, but I did not want to show you my face untill I fulfill my promise to Minioven and other fellows, i promised that I will share my recipes for "Falafel & Egyptian beans dish" but till now I did not make it, I was so busy and I do not have any space in my freezer but I am thinking seriously to buy a deep freezer because my freezer is complaining. And I am used to prepare large batch and freeze it to be ready anytime, sorry guys and I will hurry up and make it as soon as possible.
Concerning the title of my blog entry, mmmmmm!!
Yesterday morning I started off my spring break with mini egg custart tarlets, mimicing the ones I love from Dim Sum, unfortunately no pictures! They were gone very quickly.
Thank you, David, for the title (AKA the little SD starter that could); it really was a long series of events! It began Friday night when I was trying again to finish part one of Little Dorrit, but, alas, I fell asleep again. When I awoke, with my neck aching, I stumbled into the kitchen and began throwing together the levain for Leader's sourdough rye loaves. Earlier in the day I had calculated that I needed to get this going just before bed if I wanted to bake the loaves the following day.
Last week, I baked Susan from San Diego's “Original Sourdough.” My description can be found at:
http://tfl.thefreshloaf.com/node/11321/susan-san-diego039s-quotoriginal-sourdoughquot
Today's bake was Daniel Leader's Whole Wheat Genzano Country Bread, from his Local Breads book. This bread combines a biga naturale for flavor with yeast for shorter, more predictable fermentation times.
xaipete made me do it. The crust was OK., "nothing extry" as we say in Alabama. It was a wild yeast dough that had been in the freezer for a couple months. It was very nice to work with but didn't rise too much . It did get nice and chewy and since I baked in a 550 oven with a really preheated stone the bottom was nicely browned in places. The topping was what made it so perfect. My sister in law brought me olive salad from NOLA. It is the best and since that was my home long ago I miss it and was so glad to get the gift.
