Inside the Jewish Bakery Baking Challenge: Round 2!
Calling all bold bakers for the second round of the Inside the Jewish Bakery baking challenge! To sum up: We're attempting to bake every recipe in Stan Ginsberg and Norm Berg's book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking." This is a great book written by two of our own Fresh Loafers, and many of us had the honor of being test bakers while the book was being written. Now that it's out, we are trying out all the recipes. Hooray!
For this semester's lineup, I alternated savory and sweet recipes, and also tried to stagger less-challenging recipes with more-challenging ones. Bagels make their first appearance in this semester, as does rye bread. This semester runs through the end of July; we'll take a recess in August and come back in September for Round 3.
This is an easygoing challenge -- jump in when you want, sit out when you want, work at your own speed when you want. All I ask is that you please not post on a recipe until the week that it's assigned, so that we all move more-or-less together through the process. Posting late is perfectly fine -- if it took you a while to get to something and you want to share what you learned a week or two or three (or six....) later, by all means, do so!
Here is the schedule:
|Semester Two Lineup||page||Date assigned||Post until|
|Sour Cream Spritz Cookies||230||4/28/2012||5/5/2012|
|Passover coconut macaroons||245||5/12/2012||5/19/2012|
|Mild Deli Rye||76||5/19/2012||5/26/2012|
|125 percent yellow cake||188||5/26/2012||6/2/2012|
|The Classic NY Water Bagel||99||6/16/2012||6/23/2012|
|Medium Enriched Dough||110||6/30/2012||7/7/2012|
|Salt Sticks and Poppy Horns||116||7/14/2012||7/21/2012|
I'm excited to see what we come up with this semester. Bake on!