Blog posts

PR's Italian with Biga

ehanner on 30 Aug 2008 at 15:52

Italian
Italian

This is my favorite Italian bread formula so far. I have been making this for the last two years ago when ever I need a gift for a lunch or my in-laws who love it. When I started making this mix with the biga, I began to understand how much the 12-14 hour pre ferment time helps the depth of flavor.

hamburger buns topped with sesame seeds

ejm on 24 Aug 2008 at 06:08
The other day when I made these hamburger buns, based on Susan's (Wild Yeast) recipe for soft hamburger rolls. [center]hamburger buns [size=16][b]What excellent hamburger buns!![/b][/size][/center] And easy to make too! Buns are SO much easier to shape than loaves! The only slight difficulty I had with the recipe was with the fractions of grams Susan called for. My fancy new scale isn't THAT fancy.

Random thoughts about kitchen equipment, Norwich Sourdough, diastatic malt and sourdough starter....

Toast
Anonymous on 24 Aug 2008 at 04:06

Well, I went a little crazy with kitchen equipment over the past couple of weeks. I finally found myself a pizza stone (two actually), as well as proofing baskets, and a mixer! Yes i went crazy! And you have no idea how hard some of it was to find... I ended up getting the pizza stones while I was in Amsterdam on business! At an amazing kitchen store called Duikelman, if you ever visit Amsterdam and want to see a *really* nice kitchen goods store its worth the visit. Right alongside the museums and art galleries and other tourist attractions.

Night time rye and early morning WW's

Kuret on 24 Aug 2008 at 00:11

Yesterday i decided to make two batches of bread, one jewish rye style bread and also the standard SFBI WW sourdough. When preparing the rye bread I made a big mistake and used a formula that I had written down wich was way off the original formula. This one contained 75% prefermented flour, giving me a dough with absolutley no structure. However I managed to have it hold together using heavy flouring and S&F manouvres, the end result however was very flat but tasty rye bread.

Dan Lepard's Cider Vinegar English Muffins

Toast
holds99 on 20 Aug 2008 at 15:01

Dan Lepard has hit a home run with these English muffins.  They're what I imagine English muffins should be and, in my opinion, they're about as good as it gets.  Mr. Lepard posted a link to his recipe in The Guardian newspaper article, which I have inserted below the photo. 

Subscribe to Drupal blog posts