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I decided to make a couple of breads to bring to my cousin's house for Rosh Hashana this weekend and she requested I make my Farro Hard Cider Multi-grain.  I didn't have any hard cider available nor did I have time to make a Farro starter so I used a nice Long Island toasted lager and substituted my stock AP starter which I recently refreshed.

Hey Everybody,

Happy Rosh Hashanah to all  -  A New Year Knotted Roll for dinner made here:

http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds

This is what I've been doing for the last few days. I thought, since this was an interestinng case, that I should post a few things.

Living in a part of the world with a fair number of Portuguese folks living here, I've heard of and read about broa bread, but I haven't been able to find a "gold standard" in any local bakery to compare to.  I found a broa bread in a Portuguese restaurant, but it was more like a heavy biscuit than a corny, slightly sweetish loaf I've been led to believe it is.  So I thought I'd share my latest experiment with the keeners here at TFL to see what you have to say.

It’s just a piece of home kitchen equipment, but it has inspired opinions from “absolutely necessary” to “nearly utterly worthless.”

Over a year ago I received my copy of Carol Field's "The Italian Baker". 

Until today I only used the recipes for Pugliese and the Chocolate And Milk Bread, both being among our favourite breads.

I wanted to explore this great book more in depth for a while, and took y first step today - making the white Pane Di Como, and the 50% rye Pane Nero Di Bolzano.

Both came out very nice, the Pane Nero with an amazing and surprising note of almond.