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Say Cheese!!

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MissyErin on 26 Jan 2008 at 21:40

Pierre Nury's Rye 3
 

I was tired of drooling over Zolablue's pictures of Dan Leader's "Pierre Nury's Light Rye" and decided to try it for myself.  This bread is *amazing*.  I sent the second loaf home with friends of ours that came for dinner.  It was a really nice addition to the cheese plate - and every piece was gone in about 15 minutes - there were only 4 of us!

Artisan bread school

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Thegreenbaker on 23 Jan 2008 at 04:01

I went on a whim googling for artisan bread classes seeing as there doesnt seem to be anything like KA here, that I have discovered yet.

 

My first stop...and this is WHERE I stopped because it just blew me out of the water!

The Artisan Bread School. *cries*

I found this course http://www.artisan-bread-school.com/location.htm

I want so bad to do it, but the money and time away from home is just too much to ask for.

bugger!

 

 

Amazing, resiliant starter

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JMonkey on 22 Jan 2008 at 08:16
I wish now that I'd taken a picture, but I didn't think of it. I was too consumed with the thought that I'd lost Rhonda Rye, my rye starter. I'd been about a month since I'd used or refreshed her and, while she'd gotten pretty hoochy in the past, I'd never had any trouble with an invasion.

Inadvertent Sourdough

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HogieWan on 22 Jan 2008 at 04:11

Inadvertant Sourdough

In an attempt to slow down fermentation and try the less-work-but-more-time approach, I made a simple sandwich loaf. I baked the bread after it fermented 3 full days (1 day preferment, 1.5 days full dough bulk rise, 1/2 day in the loaf pan) only working with it in the evenings after work except for quick folding in the morning and moving it to the loaf pan the last morning.

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