Summary of This Months Breads - The Obsession Begins.
Composed in terrible quality cell phone pictures (I am currently without a camera!)
Posted on www.evilshenanigans.com - 4/3/2009
Today is my birthday!! I won't tell you how old I am ... that would just depress me. But, I will tell you what does not depress me ...
Cupcakes!
well, I didn't have internet access for a couple of days, so I didn't use any recipe like I usually do. I was going to make a whole-wheat loaf with a soaker (which I decided to leave out on the counter overnight) and a cold proof. then, I noticed that we had some roasted pine-nuts left, which are amazingly delicious. I decided to add them into the dough. I kept worrying because I thought leaving the soaker overnight would be too long, even though I heard Peter Reinhart talk about doing that in some video I watched...
This bread worked great for me. I used the starter from WGB instead of Hamelman's. I started the levain yesterday afternoon and this morning it looked and smelled just like it was suppose to. I was out of bread, so I finished the recipe, baked one loaf today and have one left that I retarded at noon in the refrigerator. (Let's see now, it's suppose to be good for 18 hours in the fridge at 42ºF. Now that was really good planning on my part because now I've got to get up at 5 am!)
I found this site a couple of months ago and have been following some fascinating posts and the great exchange of information among the members.
I am brand new here. Just baked my first sourdough last weekend, and then a rye rustic loaf this past weekend. Before that I made pretzels and pitas. Loads of bread for my sisters and I. I go through phases with my baking, and right now making beautiful (healthy) breads is my goal. I am currently suffering from lack of a kitchen scale and even worse, a terribly unsharp knife. When I figure out how to post picture I will get them up. Hopefully in time for my challah attempt this weekend.
Thanks to all for creating this wonderful community.
Hi everyone, ist post ever, so I am not sure I am doing this right. My question is:
Does anyone know where to buy untreated parchment? That is,
no silicone etc. Thanks, Ray
Posted at www.evilshenanigans.com on 4/1/2009
It's April Fool's Day ... but I am not fooling around when I tell you that this pound cake is about the best I have ever had.
now it's perfect this time very soft to eat and buttery
Ingredients (3-lb dough):
1 3/4 cup milk (evaporated)
1 egg
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6 cups allpourpose flour
3/4 cup sugar
4 tsp instant dry yeast
Topping: softened butter(margarine), granulated sugar
I baked two loaves today.
The white loaf is a sourdough dough I prepared on Wednesday while working from home. I wanted to see if I kept a sourdough in the fridge for 4 days would it still bake up well.
