That being said, the concrete jungle can not hold a candle to the expansive, natural beauty of the San Tan Valley. Additionally, without injecting too much politics into a relatively non-political group. let me just say, the socialist, totalitarian state of NY no longer aligns with my core beliefs. I fear we are in a very dangerous time for our country. I ask you Alan, what person worth their salt would even consider a run for president in the future? What kind of Banana republic is our great Nation devolving into?
I left NY in '89, 9 years later than planned. I would likely have barely ever returned if it weren't for several friends and remaining family - how we met in WSP.
The year I turn 75, next year, is the year we plan on giving the old Snagglepuss "Exit, thage left", packing up the circus and heading across the big pond in the wake of another active TFL'er who just made the leap this year.
I've scant years left of still fine mobility, fine health and the majority of my wits left inside my cranium. And I intend to live in a different culture while I am still able to enjoy it - just as you have done, but in an opposite direction!
Addressing the N.M high altitude sourdough quality issue, the deservedly vaunted Maurizio Leo of The Perfect Loaf lives in Albuquerque.
Snaglpuss, was a large cat mountain loin maybe? Muttley was mainly known for his float away and faint response to a treat. While snaglpuss had a much more magnetic personality, and was known for his Hollywood stage left exits. Smile....
I was curious, so I looked up Muttley in Wikipedia and discovered that a very similar dog, Mumbly, was created because Hanna-Barbera did not fully own Muttley. Mumbly was originally a crime-fighting dog, but the next year was recast as the leader of the "Really Rottens" team (hence the "R" on the trenchcoat). Mumbly had blue fur and the trenchcoat to distinguish it from Muttley.
I'd swap your scenery for mine any day, Will. Those mountains look beautiful! I'm at the end of my tether with the weather here in dull grey London. I'm jealous and very happy for you at the same time. Enjoy it!
For the most part that is. I would be lying if I said I miss nothing about NY. Did I ever mention that I have one Auntie and first cousins still in London. I spent a great month plus in a pretty rough neighborhood ( Belham) in the early seventies. It was a fantastic time bonding with cousins.
Addressing the N.M high altitude sourdough quality issue, the deservedly vaunted Maurizio Leo of The Perfect Loaf lives in Albuquerque.
He does indeed, and I wish I had known about him while I was still out there. ABQ is about 1000 ft/300m lower than my home was, so very comparable in that way.
I missed something when I wrote that there was no difference baking at that altitude. There was no difference in performance or starter handling, but the boiling point of water at 6000 ft elevation is only 201 deg F/93.8C so you aren't going to ever be measuring an internal temperature of 208 - 210 deg. I generally looked for 198 deg F/92.2C.
Are enough to bring on nightmares of plowing feet of snow behind a plow that was older than me! I love my good memories of NYC. But I was done and ready for a big change.
So here's a hopefully non-political question: have you found anything about your sourdoughs to be different in the Southwest? Has the climate/altitude/humidity changed anything in your bakes, your processes, or the taste of the breads you make?
I want to say that the climate change didn't have to much effect on my process or results. If Anything my results were slightly better. What did change is how I go about things. Having the time to analyze my results and tweak things to improve both my understanding of the process and the end result. For time being I have set the Bosch mixer aside, large batches of commercial yeast pizza dough are still mechanicaly mixed. Sourdough bakes are all done by hand in a non rushed methodical manor. Getting my hands in the dough has definitely improved my understanding of the importance of fermentation. Keeping a close eye on the relationship between time and temperature has already improved my results substantially.
Legal emigration, using ports of entry. Verses law braking illegal aliens. These folks ruteenly destroy our physical border barriers. They have no regard for the rule of USA law. I am a first generation USA citizen, I know the difference. I grew up with a dad that was proud and greatful for the opportunity to legally emigrant to the USA. He happily assimilated and became an American citizen.
I used to live at an elevation of 6000 ft (1800m) in North-Central New Mexico. I never noticed any real difference between baking bread there and where I am now in Virginia. I would bring my sourdough starter back and forth during some years when I shuttled back and forth, and it always performed much the same.
thx Will & Tom. I asked bc when I was last in nothern NM, I tried some well-received sourdough ryes and found they had a different flavor than I was used to. To me it was a thin & oddly dusty tang. So I wondered if it was something with the air. But you make me think it was a flavor note the bakers were going for.
Sage I know. Their products are in a lot of markets in the wider Santa Fe area. Wild Leaven I never came across, and I see that they didn't open in Santa Fe until after I had moved away. Too bad I didn't know they were in Taos or I would have checked them out.
The Sage breads all looked very attractive, but I didn't favor their style - mostly way too open and airy for my taste, and that also lead to rapid staling.
But I also think this of the ryes at some NYC bakeries. The other day, I tried one from Silver Moon on the Upper West Side -- & it was seriously underwhelming.
It's enough to make me think about starting a pop-up rye shop.🤣
NYC misses you in all her beauty
Tell me this isn't better than some old sand dune.
Smile...
beautiful. where is this place?
The Superstition Mountains are nestled in an eastern suburb of Phoenix AZ. known as "The San Tan Valley.
Thank you.
Here's one or two from my former neck or the woods -
PICT5593.jpg
PICT3234.jpg
These are from our Arizona trip in January when we visited Upper Antelope Canyon:
Paul
I am looking forward to a lifetime of exploration!
That being said, the concrete jungle can not hold a candle to the expansive, natural beauty of the San Tan Valley. Additionally, without injecting too much politics into a relatively non-political group. let me just say, the socialist, totalitarian state of NY no longer aligns with my core beliefs. I fear we are in a very dangerous time for our country. I ask you Alan, what person worth their salt would even consider a run for president in the future? What kind of Banana republic is our great Nation devolving into?
God Bless America
Will Falzon
I left NY in '89, 9 years later than planned. I would likely have barely ever returned if it weren't for several friends and remaining family - how we met in WSP.
The year I turn 75, next year, is the year we plan on giving the old Snagglepuss "Exit, thage left", packing up the circus and heading across the big pond in the wake of another active TFL'er who just made the leap this year.
I've scant years left of still fine mobility, fine health and the majority of my wits left inside my cranium. And I intend to live in a different culture while I am still able to enjoy it - just as you have done, but in an opposite direction!
Addressing the N.M high altitude sourdough quality issue, the deservedly vaunted Maurizio Leo of The Perfect Loaf lives in Albuquerque.
https://youtu.be/wa6k_in6cv4?t=9
Isn't that the same dog Muttley from both Whacky Races and Dastardly and Muttley?
"Stop that Pigeon"!
Snaglpuss, was a large cat mountain loin maybe? Muttley was mainly known for his float away and faint response to a treat. While snaglpuss had a much more magnetic personality, and was known for his Hollywood stage left exits. Smile....
But in a different cartoon? How many cartoons has muttley been in? How many times has muttley been recycled? :)
Snaglpuss is a mountain loin. Muttley is a dog. To different animals. Two different characters.
I realise :)
I'm talking about the dog in the snaglepuss clip that looks and sounds suspiciously like muttley.
I was curious, so I looked up Muttley in Wikipedia and discovered that a very similar dog, Mumbly, was created because Hanna-Barbera did not fully own Muttley. Mumbly was originally a crime-fighting dog, but the next year was recast as the leader of the "Really Rottens" team (hence the "R" on the trenchcoat). Mumbly had blue fur and the trenchcoat to distinguish it from Muttley.
Good bit of sleuthing. Thought that dog was too similar to muttley. Gosh these cartoons certainly have history and a story behind them.
Sorry Abe. I didn't know there was a link.
Good work Alco. I am raking my brains. However, I do not remember Mumbley the dog at all.
I'd swap your scenery for mine any day, Will. Those mountains look beautiful! I'm at the end of my tether with the weather here in dull grey London. I'm jealous and very happy for you at the same time. Enjoy it!
For the most part that is. I would be lying if I said I miss nothing about NY. Did I ever mention that I have one Auntie and first cousins still in London. I spent a great month plus in a pretty rough neighborhood ( Belham) in the early seventies. It was a fantastic time bonding with cousins.
He does indeed, and I wish I had known about him while I was still out there. ABQ is about 1000 ft/300m lower than my home was, so very comparable in that way.
I missed something when I wrote that there was no difference baking at that altitude. There was no difference in performance or starter handling, but the boiling point of water at 6000 ft elevation is only 201 deg F/93.8C so you aren't going to ever be measuring an internal temperature of 208 - 210 deg. I generally looked for 198 deg F/92.2C.
Enjoy the fruit of your labor. Regarding Maurizio, that is exactly why I am gravitating to his formulas!
Are enough to bring on nightmares of plowing feet of snow behind a plow that was older than me! I love my good memories of NYC. But I was done and ready for a big change.
So here's a hopefully non-political question: have you found anything about your sourdoughs to be different in the Southwest? Has the climate/altitude/humidity changed anything in your bakes, your processes, or the taste of the breads you make?
Thanks,
Rob
I want to say that the climate change didn't have to much effect on my process or results. If Anything my results were slightly better. What did change is how I go about things. Having the time to analyze my results and tweak things to improve both my understanding of the process and the end result. For time being I have set the Bosch mixer aside, large batches of commercial yeast pizza dough are still mechanicaly mixed. Sourdough bakes are all done by hand in a non rushed methodical manor. Getting my hands in the dough has definitely improved my understanding of the importance of fermentation. Keeping a close eye on the relationship between time and temperature has already improved my results substantially.
Best
Will F.
https://www.theatlantic.com/entertainment/archive/2018/01/the-story-behind-the-poem-on-the-statue-of-liberty/550553/
Legal emigration, using ports of entry. Verses law braking illegal aliens. These folks ruteenly destroy our physical border barriers. They have no regard for the rule of USA law. I am a first generation USA citizen, I know the difference. I grew up with a dad that was proud and greatful for the opportunity to legally emigrant to the USA. He happily assimilated and became an American citizen.
That is all I have to say about that .
I used to live at an elevation of 6000 ft (1800m) in North-Central New Mexico. I never noticed any real difference between baking bread there and where I am now in Virginia. I would bring my sourdough starter back and forth during some years when I shuttled back and forth, and it always performed much the same.
thx Will & Tom. I asked bc when I was last in nothern NM, I tried some well-received sourdough ryes and found they had a different flavor than I was used to. To me it was a thin & oddly dusty tang. So I wondered if it was something with the air. But you make me think it was a flavor note the bakers were going for.
R
What bakery were those from, just out of curiosity?
Wild Leaven & Sage were the ones I remember.
Sage I know. Their products are in a lot of markets in the wider Santa Fe area. Wild Leaven I never came across, and I see that they didn't open in Santa Fe until after I had moved away. Too bad I didn't know they were in Taos or I would have checked them out.
The Sage breads all looked very attractive, but I didn't favor their style - mostly way too open and airy for my taste, and that also lead to rapid staling.
agreed abt Sage.
But I also think this of the ryes at some NYC bakeries. The other day, I tried one from Silver Moon on the Upper West Side -- & it was seriously underwhelming.
It's enough to make me think about starting a pop-up rye shop.🤣
Just dropping in to say I'm enjoying all the pictures and discussion between seasoned TFL'ers.
What a coincidence, we have just about finished the second iteration of black olive bread! Again so delicious, it's one of my favourite breads now.
Thanks for the inspiration Ilya. I am very pleased with this Sage, garlic and kalamata formula.