Well I was able to cross off a long standing item on my to-bake list with this Miche from The Bread Baker's Apprentice.
Reflection is a bitter sweet thing.
Why do we have dessert at the end of a meal? Dessert gives us a feeling of happiness. Why do we love coffee? For me, to counter the sweetness that has accumulated in my palate.
On this last day of the year I reflect: Bitterness gives meaning to sweetness.
I got a call that there's a discount on one kitchen item that I've been eyeing for like 3 years. After lunch, I quickly hop over to the store, the buy is not only a discount but also a free meat grinder, well, I wanted the pasta maker. The sales girl promised that there will be a free surprise gadget in the pack, and ok, fine, we decided to buy it. Well, the surprise was not there and the sales girl decided to give us a the pasta maker for free!, I was exhilarated.
Having lusted over High percentage, multistage Rye breads for some time now, and being inspired by recent posts such as Phil’s and Cordruta’s, I finally took the plunge.
This is one time consuming, precariously scheduled recipe, that leaves you wondering at the end, whether or not crafting this bread is worth it.
Medium Rye is not available where I live, and so I improvised by sifting whole grain rye flour. The resultant flour consistency is close to a medium rye (I think).
During the holidays, and for the first time, we baked 1-lb. loaves, one-third smaller than our usual 1.5-lb loaves. We did this because we gifted a number of family and friends that live alone, reasoning that a larger loaf would likely stale before it was consumed. Furthermore, I can bake three 1-lb per load in my household oven, but only two 1.5-lb loaves otherwise. We baked more than was needed, so we've been consuming the leftovers. We've realized the smaller loaves serve our needs--there is only two of us--as well, or possibly better than the larger loaves.
The many nice bagel posts lately have spurred me on toward bagel making. I was excited to see that In The Jewish Bakery has a recipe for Montreal bagels. I grew up on New York Bagels which had made their way to St.
You could call it "FICTION." (Fraternal Inspiration to Cook The Identical Offerings Nightly) But it's true. Brother Glenn and I end up baking the same breads or cooking the same dishes more often than one would expect by chance alone.
