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Sourdough moving experiment.

Profile picture for user Mini Oven
Mini Oven on 31 Aug 2007 at 01:43
Many many months ago, in Austria far away, a sourdough starter was supplied from a baker, good and qualified. The Austrian starter was dried and traveled to China where part of it mixed and grew nurtured in the presence of Chinese all purpose flour and later with Austrian Rye flour. Sometimes it sat out to grow, sometimes it sat in a refrigerator, one time even froze but it lived long and prospered and provided many a loaf of bread. Then it was dried.

Better Bread, Better World, Week One: Baguettes, etc.

Toast
beenjamming on 28 Aug 2007 at 08:30

So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes! I had originally intended to have a side by side comparison of baguettes with/without poolish, but just getting introduced to the bread making process was plenty for round one. We used Leader's parisian daily bread recipe for half ver batim, and substituted about 250g of poolish in for the other half of the breads.

Bread Camp 2007

Toast
Teresa_in_nc on 25 Aug 2007 at 07:19

Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.

Display problem

ehanner on 20 Aug 2007 at 19:57

Is anyone else having issues with how the forum is displaying? It looks like the server reverted to an earlier point and changed the image space allocation. Floyd isn't logged in so he probably isn't aware.

Eric

Auvergne Rye Baguette with Bacon

Profile picture for user zolablue
zolablue on 20 Aug 2007 at 13:09

Also known as Baguette aux lardons.

 

This is fabulous bread!  I baked it yesterday from Daniel Leader’s new book, Local Breads.  It is a very easy recipe, absolutely delicious fresh from the oven and today it made incredible toast.  The incorporation of slightly browned bacon and his recommendation to retard the shaped loaves overnight to infuse the dough with more of that great smoky bacon flavor is a winner.

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