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Rye and duck cookery: Part 2

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hansjoakim on 20 May 2012 at 09:50
While part 1 of this week's blog entry explored the wonderful world of rye, part 2 is fully devoted to the good things that come from the duck. I don't use duck that often, but when I do, I like to buy a whole duck and book the whole weekend for fun in the kitchen. Even though it can be quite delicious roasted, I personally think it's better to work with the different parts of the duck separately. If you roast the whole bird, you know that when the breast pieces are perfectly cooked, the legs will be partly done and far from tender.

Rye and duck cookery: Part 1

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hansjoakim on 20 May 2012 at 09:48
Some urgent matters (i.e. doctoring and trying to save a dying (possibly contaminated) sourdough starter) kept me away from blogging last weekend, so I'll try to make up the lost ground with a two parter this week. Due to the, ehm, subject matters, I think dividing this into two parts makes a whole lot of sense. (The starter made it through in the end (yay!), so I've put the stetoscope away for the time being...) First up: The bread bits.

Having the rye starter all pampered and fired up, I wanted to bake some filling rye breads this weekend.

Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

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dabrownman on 18 May 2012 at 19:18

We haven’t made SD ciabatta in a long time and wanted to make one that included some YW in the levain, had some semolina, rye and WWW for flavor while using mostly AP and a little bread flour for the rest of the dry.  We added some VWG to up the gluten of this dough and improve its crumb.  We also took some of our standard pizza dough ingredients; the mix of herbs, garlic and sun dried tomato and added them with some chia seeds.

Carl's 1847

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flux on 17 May 2012 at 12:19

I had a really rough start trying to get wild yeast to colonize on everything from a bag of NoName All Purpose to grinding some wheat berries into a rough flour with a spice blender; I think I've tried every starter recipe out there including a few from books.  I couldn't figure out what I was doing wrong so I sent off a SASE and cleaned the fridge of my other experiments when "Carl" arrived.

Having the daughter

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dabrownman on 16 May 2012 at 20:27

home for the summer means 2 lunch sammys every day.  Something to look forward to!  One was semolina SD with brie, chicken and pepper jack grilled cheese with home made Dijon mustard.  Made another batch of mustard today but it tales 6 weeks to mature - not that it lasted that long :-(  The other sammy has two different SD and YW starters mixed in the same bread but each slice is a different variety.  It is served with our vapor aged white cheddar and pepper jack Mac and Cheese that is modestly flavored with Thai red curry paste.

More baking with my own sourdough starter

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MaximusTG on 16 May 2012 at 11:19

Today I baked the bread as described on this blog:

http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/

I fed my starter yesterday evening, and it had more than doubled in volume this morning. After a quick trip to the local reform store, or "Ekoplaza" as this store is called, for some whole rye flour, I started the dough following the instructions. Made half of the recipe, opting to bake two 500 gram breads. 

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