I am having an affair. I cannot stop thinking aboput him and the possibilities! Oh the possibilities!
One thing to note: I forgot it and left it in the oven an extra 10 minutes or so. Every time I do this I am pleased with the result. Dark bread is well-baked bread!
I also tried the Lavash crackers from the BBA:
Eh...
[/center] I saw SourdoLady's most beautiful looking Sourdough Cinnamon Swirl Bread and decided I had to make it. Luckily, even though mine was a miserable failure at a cinnamon swirl, it still tastes good. Hubby and I discussed the pros and cons of a dough mixer.
The pros won and I now own a kitchen aid artisan miser! We took a 5 year warranty out on it just in case, so now, I am going to go mad this week playing with it!
YAY!
Nury's Light Rye Bougnat
Nury's Light Rye Bougnat Crumb
SF SD from Reinhart's Crust&Crumb
SF SD from Reinhart's Crust&Crumb Crumb
I haven't produced much published baking material in the last few months, so here is something new for me.
Bertinet's Croissants & Pain au Chocolat
So I decided that after maintaining my starter for almost a year now and being pretty satisfied with it, that I was confused about what I was doing. I've read so many different refreshment ratios for starters that it made me doubt my own, so I split it up to try a new one. Usually I do a 2:1:1 (starter:flour:water) to double it. By the way my starter takes on slightly different forms from time to time. For no particular reason other than I haven't developed a favorite I'll either feed it wheat flour, clear flour or bread flour.
