SF SD with WW from C&C
SF SD with WW from C&C - crumb
Having been raised on San Francisco Sourdough, if for no other reason, I prefer sourdough bread that is ... well ... sour.
Namourah or Halwa Semolina: This dessert is made with Coarse Semolina , mixed with yogurt , eggs and butter, after it's baked we drizzle cold syrup .To all my friends the Bakers ,
Banana Bread
In addition to all the yeast breads, including sourdoughs, Peter Reinhart has also provided us with recipes for other types of baked goods. In Crust&Crumb, he has a Banana Bread recipe I tried for the first time yesterday.
Reinhart gives two methods of mixing: one if you use butter as the fat("Creaming method"), the other if you use oil ("Batter method"). I had an attack of self-restraint and used oil.As promised I did a test loaf with my home milled high extraction flour. I used .01% of diastatic malt by weight of the flour and baked using my standard "test loaf" formula. Once again, I went by the numbers - strokes, folds, dough temperature, and fermentation times as for my other loaves.
The results of the .01% malt are posted here: http://i264.photobucket.com/albums/ii183/proth5/Homemilledmalt1.jpg
Petite Pain No. 1 (rolls) - S.S. France: - Bernard Clayton recipe
I grew up in the chicago area, and a staple in college was the deep dish stuffed pizza. Now I live elsewhere, and it's harder to find. Plus, the whole challenge of making your own is hard to resist. I've been happy enough with varios thin crust pizzas, but the other day on a whim searched on recipezaar for the ubiquitous stuffed pizza.... and I found it!
Well, it's day 6 and I have no idea what's going on with my little buckaroo. I stir it up, dump all but 1/4 cup, add 1/2 cup flour and 1/2 cup water, stir it up again, and all it does is make a layer of hooch after a few hours. I could swear that it grew to about 3 times its size on day 4, but I'm basing that on the residue on the sides of the container. I never actually saw it grow. I've kept a closer eye on it since then, and all it does is bubble some -- not a lot -- and form a layer of hooch. If it grows, it does it in the 10 minutes I'm not looking.
Just a heads up for anyone reading this, this blog entry is going to be an outlet for some volatile emotions directed at my most recent baking experience. Continue at your own risk.
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At some point not long after turning the oven on to preheat our bread stone, a fuse blew. We didn't notice until after putting the first two naan in the oven. Luckily for us though, we remembered that we had once made pita on the stovetop. So we quickly grabbed the tava (shallow pan in photo) and started heating it on the big burner.
And disaster was averted.OK, so I just posted a recipe for Mochi, which is a non-yeasted dough. This is "The Fresh Loaf," so I should also give a recipe that is at least yeasted. Here is my Mom's version of bok hong tay, a sweet steamed rice cake. Its name is literally "white sweet pastry" in Chinese. You sometimes see it in Chinese restaurants for dimsum. My Mom always made it on the thin side, but the restaurants tend to make a thicker version.
