We subscribe to a local CSA group (community supported agriculture), so we get a box of veggies, fruit, and herbs every two weeks. We got some dill last time, so I thought of dill bread...something with cream cheese or sour cream, or even cottage cheese in it. I wanted a break from making lean artisan(al) breads. Gotta go back to the roots every now and then.
I was thinking about one of the main objectives of TFL (encourage, support and assist new bakers) and with that in mind I decided to attempt a "tried and true" recipe that would perhaps be appealing to bakers just getting into artisan baking. I set out to make a bread that would be easy and as fail-safe as possible for entry-level bakers to produce. I chose the Rustic Country Bread recipe from King Arthur flour. The recipe is available on line at their website.
This year, the boy requested a Shaolin Monk on his birthday cake (he's obsessed with all things Chinese).
And a robot saying "beep".
My son is a fan of Nintendo games...he just had his 11th birthday and here are some of the pictures of his cake...
One-day, 100g starter
Sponge-based, 50g starter
There were a couple of differences:
The One-day dough subbed 40g WWW, and added 1/8-cup sesame seeds
The Sponge-based dough added 1T oil.
Amazing difference, huh?
Quite good, though not as sour I as like. It was sunny today, so I had it rise quicker than usual on the table in the sunlight. I honestly think it made a difference in the flavor. I need to take advantage of the cool nights while the remain to do a few more loaves with long, slow overnight fermentation.
During the summer, the farmers market happens here. I gather someone must bake during the market. Neat.On Thursday of last week, I made pizza dough using my 100% hydration sourdough starter. I let it ferment at room temperature for a few hours before putting it in the fridge for 3 days to ferment. After the long wait, I am happy to say the pizza turned out great. I found a great site on the web for pizza dough run by a serious home pizza-maker. Its got a lot of great information about Neapolitan style pizza, not all of which I followed. (i.e.
