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The start to a great breakfast: four day old and still delicious bread, hot coffee, and lots and lots of fresh eggs Wisdom is acquired by experience, not just by age , said my most recent fortune cookie. Granted, I do understand this truism has a lot of gosh-that’s-so-true -ism when it comes to bread-making. It is, alas, a skill.
For quite some time I have aspired to bake bread on a regular basis. I like my morning toast and in general my family LOVES bread. A quick peak at the ingredients on a loaf of store bought bread is enough scare you! Usually about 20 ingredients including high fructose corn syrup and stuff I've never heard of.... datem , soy lecithin, azodicarbonamide .
3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Bubble bubble toil and trouble For over two weeks now I have been cultivating a sourdough starter. Fussy stuff, that sourdough, especially if you follow this woman’s recipes . (And really wasteful, too: I probably had to throw out 2/3 of the flour I actually used to make this thing. Which means I won’t be doing it often.) I have had hand-me-down sourdoughs, with some success.
October 14, 2011 Weeknight Beer Cheese Bread Ask me what I would take onto a deserted island if I could only have one food and you’ll get the same answer every single time. Hot fresh bread. Sourdough, french, pumpernickel, rye, I don’t discriminate. If it’s fresh from the oven, a shmear of butter across the slice, I’ll bite without question.
This WAS my favorite way to start a starter until I found Professor Calvel's method which I find to be faster, better and less finicky. However, there is lots of good information in this page, and I hope you'll read it. Now then, let's be clear here. People have been starting sourdough starters for thousands of years. They were starting starters long before they understood that there were living creatures in the starter. It is really easy to over think this mess and to obsess over it.
Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile.