Now that we've had a brief respite from oppressive heat here in the Washington, DC area I've turned my oven on again to take advantage of this fleeting opportunity. It's been awhile since I've baked some ryes, so this seemed a good time to get my hands sticky again.
the other evening i took home some of the sour dough culture that was excess to requirement and decided to use it in a fruit dough.
The sour doughculture itself was made from feeding the lees from a cider brew that i had recently made and was now a very active culture, i measured up 600g of flour and used 200g of culture to this i added 300g water 6g salt 18g dry yeast 48g butter 90g raw sugar 10g molassess.
this ended up being a bit to wet so i had to add a further 100g flour.
There are happy testing days and there are less happy ones. This was definitely one of the latter! I decided to use the mandolin my husband bought a while ago. I never trusted that thing and usually take the box grater. But having to grate a lot of potatoes I didn't listen to my better instincts, put the mandolin together and started with the first potato. When the potato was two thirds grated the tool to hold it wouldn't let me chop off any more. I didn't want to end up with one third of the potatoes ungrated - and the other two thirds not enough for the recipe.
Sorry Everyone - didn't realize that I was being inconsiderate. I didn't realize that I was hogging up the blog entries. Now I know and I thank the person who told me! I won't do a daily blog entry here.
Melissa
While I'm not baking these days, I'm thumbing through all my baking books. I have a few as it is a passion of mine. As I mentioned in another post, I have "The Laurel's Kitchen Bread Book". I love this book as it's a lot of whole grain goodness, easy to follow directions and healthy. One of my kid's favorites from it is a blueberry muffin recipe which I have converted into a mini chocolate chip muffin recipe.
This is a high extraction Batard from hamelman's "Miche point a callier"
I did not sift the wholewheat flour, i just mixed 90% wholewheat with 10% all purpose.
I deviated somewhat from BREAD. i folded in the bowl for 20 strokes for 4 times at 1/2 hour intervals.
In this hot summer I find myself less eager to crank up the heat in our oven - thereby turning our kitchen into a sauna - my mind is more on something cool, tangy and refreshing. North German and Danish traditional cuisine has a treat just for this season: Rote Gruetze or Roede Groede (it's Danish name). Literally translated the name means "red gruel". That may not sound very enticing, but it's an old fashioned dish with an old fashioned name and soooo good!!!
After seeing Shiao-Ping's post last week about the Sonoma Bakery near her, I was awakened from a long slumber. My other half has been working on a high protein diet that forbids grains, potatoes and rice. I have been supportive of the diet plan and have tried to not create things in the kitchen that would test her strength. What happened was I also was keeping to the plan and found surprisingly that I did not crave starches. So my self imposed hiatus has come to an end.
Since we are having a heat wave, I try to do everything in the mornings or late in the evenings. So, while I was making the English muffins, I had a starter going in the mixer beside me.
One of my favorite breads of all times is the Pain de Campagne which I can get at the farmer's market at Burke or at Whole Foods. It's such a big loaf, that you buy a section of it, not the whole thing and it's always expensive, which means, I rarely buy it. It's something like $6 for a section at Whole Foods.
