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After posting a forum question here on desem a few weeks back, I got some helpful hints from gt, JMonkey, pumpkinpapa, northwestsourdough, and maki (thanks all).

My Sunday baking suffered a bit today because we spent the morning out at the Chinese Gardens watching the lion dance for the beginning of the lunar new year celebration.

I had a batch of my pooish bread in the fridge as well as some sourdough with 20% whole wheat. Since the poolish bread was on the damp side, I ended up dimpling it and shooting for something like a ciabatta. Inside, it looked about right.

Hi all,

Today I made Dosas in a Non-Traditional way. If anyone is not familiar with these: They could be called Indian Crepes made with Rice.

The traditional way of making these is

(1) Soak rice and Urad dal overnight. (Urad Dal is a kind of split bean which can be found in an Indian Grocery Store).

Nothing terribly interesting baked today. A couple of loaves of my poolish French bread.

And a large sourdough miche-like loaf.

Last weekend I took another stab at the Sourdough English muffins, going with some of the modifications that I suggested in my previous post. Here is my recipe for this batch with the changed ingredients from Nancy Silverton's original recipe in boldface:

My parents just came back from Paris. Here are a few bread pictures they took for me:

This was my first shot at making Essential's Columbia bread..................batards slightly deflated when they were scored...probably overproofed a little.  Anyway,  this is a very good bread.  Thanks Mountaindog for your wet starter recipe.