A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.
A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!
Here are a couple of shots of the SD Raspberry Pancakes made for breakfast a couple of days ago. The spring was incredible !!! I used a starter that had been refreshed 3 days before some it wasn't in peak form. Made the batter the night before and let it sit in the fridge overnight. Very tasty too. Another blog on TFL, sorry I can't remember which, inspired me.
I have picking teketeke's (Akikio) brain on making a yeast water starter and baking bread with it. Akiko is a a generous person and very knowlegable about YW. Since I have minneolas in the back yard, I started my yeast water with them and apples. I was successful first time thanks to Akiko. I built up a levain over 3 days and started searching for a recipe to use it on. Zolablue's explosive spring Semolina Bread jumped out because the crumb I thought would work very well with the color of the TW. Here is my formula, Sorry it is not as
This is in reference to Chef Reinhart's Ciabatta with Biga. I think what helped me was to re-read the directions time and time again. And to watch different videos. I feel it was successful...thank you Chef.
Croissant Dough with a Sponge
My base recipe for laminated yeasted dough, with a couple of amendments. A bit of sugar is included, although my own preference remains a croissant without sugar. And I have adapted the formula to use a sponge where 20% of the total flour becomes pre-fermented.
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I have about 100 recipes and counting I want to try from old cookbooks as well as new cookbooks, not to mention all the recipes I have saved from various blog posts and websites. Having said that I decided to experiment on my own instead and came up with a variation of Peter Reinhart's San Francisco sourdough using durum flo
I baked this bread yesterday evening. Sliced it this morning and left for the day and most of the evening. My grandaughters 20th birthday is Sunday and I had some shopping to do with my daughter after seeing my oldest grandson off to his rowing club race..it was a lovely day and I didn't cook...for a change. When I returned. Mike had eaten almost half the loaf. He was probably starving, because he doesn't cook or maybe he really liked this bread...I'll find out tomorrow. I tasted it and thought it was delicious.
Make your own Greek yogurt and then use the drippings to make great bread by substituting the yogurt whey water for the water in your bread.
Get stuck with too many Red Pears and and Blueberries? Make a chocolate crust, lemon and blueberry cheesecake and a blueberry, ginger and red pear Italian fruit tart with home made Puff Pastry that's what !!!!!
After finding out the Pierre Nury's Rustic Light Rye didn't have much if any rye taste or earthy taste either, I decided to try and see if I could get more rye taste and earth flavor without totally compromising Pierre's fine SD bread completely.
