A great read from Bill Buford, The New Yorker - https://www.newyorker.com/magazine/2020/04/13/baking-bread-in-lyon
Not a bread, but something to do with it when you've baked too much! I stumbled on a nice recipe for panade from Hugh Fearnley-Whittingstall at The Guardian. This bread-based stew is a vegetarian favorite that I'd somehow never heard of. With extra sourdough baguettes lying around, no ideas for dinner, and a fortuitously-purchased head of cabbage in the fridge, panade seemed like the right thing to do.
Hey guys! First time bread maker here, been working on a sourdough starter and I’m currently on day 3 of feeding, just wondering if it looks normal! I fed it about 4 hours ago it the band around the bottle is where it was after feeding.
Lately I've been enjoying the freedom to bake on a more... open... schedule, and I've been trying some combinations of techniques I've learned from a book or two and the supremely knowledgeable members of this forum. For sandwiches I love nothing more than piling tasty fillings atop a tasty baguette, so I thought I'd try using my levain to bake baguettes for the first time. Unfortunately I don't have a stone big enough for two-footers so I had to truncate these down to "baton" length.
I just wanted to give a public shoutout to Bonni who shared some starter.
I used a basic sourdough process, adapted from countless youtube and fresh loaf articles.
Our neighbor’s daughter-in-law Yumi returned from her annual trip to Japan where she lived until a few years ago, and was thoughtful and kind enough to bring me back two 1K bags of different Japanese AP flours. I’d make a set of baguettes with her 11.5% protein flour before and they came out just dandy.
This is such a fun bread to make, and in contrast to loaves that weigh a pound or two, this one weighed in at 1886 grams (~ 4.16 pounds). It is from The Bread Baker's Apprentice (by Reinhart), and for those who have the book you will likely recognize the loaf as the one in the cover photo.
I fed my starter last night, but this morning it wasn't looking as lively as I was hoping for. But I didn't want to toss my starter out, so I decided to make Sourdough English Muffins.
We've been craving pizza for awhile, and I decided to use some of my dwindling supply of KAAP to make a batch of Roman Pizza Dough from PR's American Pie. I used some jarred tomato sauce that I modded with oregano & basil from the garden and shallots. Some asiago & mozz for cheese, mushrooms & pepperoni for toppings, and we are good to go.
We're probably having the other half of the dough for dinner tomorrow... :)
Hello from a first-time poster! I'm still working on getting truly photogenic loaves, but I am exploring other uses for my levain too. My partner and I were craving English muffins, which I thought would be a perfect way to use up some extra starter. Going off the very easy KAF recipe for sourdough English muffins shared by kjnits, I got some satisfactory results. The texture and flavor of these just crushes anything from the grocery store.
