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#421 Abbylovi

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Posted 13 December 2011 - 05:38 PM

Breadapalooza continues at casa de Abby, now I'm hot and heavy with Rheinhart's Bread Baker's Apprentice. Using the mixed starter method I made a potato/cheddar/chive torpedo (one of my best ever) and an Easter Celebration boule (very nice, great simply toasted with butter).
It is better to have beans and bacon in peace than cakes and ale in fear.

#422 SethG

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Posted 13 December 2011 - 07:39 PM

You shame me, Abby. Every several months I refresh my starter and make a couple loaves, swearing to get back in the regular swing of bread baking. Then I put it back in the fridge and stop baking again.
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#423 StephanieL

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Posted 19 February 2012 - 08:36 PM

N has begun her own sourdough starter, which should take a week or so to percolate. Our kitchen smells like a combination of yeast and red wine.
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#424 Rail Paul

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Posted 20 February 2012 - 12:06 AM

N has begun her own sourdough starter, which should take a week or so to percolate. Our kitchen smells like a combination of yeast and red wine.


That would seem to be a wonderful aroma. If you could bottle it, there would be a market for it. Esp among real estate agents, who seem to use chocolate chip cookies cooling as the universal scent for open houses and tour houses.

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#425 StephanieL

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Posted 04 March 2012 - 09:50 PM

N has begun her own sourdough starter, which should take a week or so to percolate. Our kitchen smells like a combination of yeast and red wine.

The sourdough loaf she made this morning was wonderful fresh out of the oven. It's not too dense and not overly sour. She used KAF European-Style Artisan Bread Flour and it worked like a charm.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#426 StephanieL

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Posted 10 March 2012 - 03:58 PM

Yesterday's loaf was made with a 50-50 combination of the European bread flour and KAF's ancient grains flour (no sourdough starter). It didn't rise as much as N had hoped, and turned out on the denser side. It doesn't taste heavy, which is good.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#427 StephanieL

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Posted 28 October 2012 - 11:15 PM

Lots of bread baking going on here. N made a beer bread using a not-to-sweet pumpkin beer. Today (and tomorrow) it's 2 loaves of pumpernickel.
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#428 StephanieL

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Posted 22 February 2013 - 04:16 PM

A first for us: sourdough date-pecan bread.  It's not as sweet as a tea cake, but it's sweet enough to be a breakfast bread.  Goes very well with cream cheese, a la Chock Full o 'Nuts.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#429 splinky

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Posted 01 January 2014 - 12:14 AM

soft pretzels


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
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#430 StephanieL

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Posted 27 February 2014 - 03:26 PM

I bamboozled N into making chocolate-cherry sourdough.  It's a little sweet, but it's definitely bread; i.e., not as sweet as cake or a muffin.  N used chocolate chips and jarred sour cherries in some sort of alcohol rather than dried cherries, as those were much more expensive.  The bread itself has cocoa, brewed coffee, cinnamon, and a hint of black pepper in the dough.  It's wonderful with the Italian pistachio spread we have and I know it'll be tasty with Nutella.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#431 Rail Paul

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Posted 27 February 2014 - 03:31 PM

I bamboozled N into making chocolate-cherry sourdough.  It's a little sweet, but it's definitely bread; i.e., not as sweet as cake or a muffin.  N used chocolate chips and jarred sour cherries in some sort of alcohol rather than dried cherries, as those were much more expensive.  The bread itself has cocoa, brewed coffee, cinnamon, and a hint of black pepper in the dough.  It's wonderful with the Italian pistachio spread we have and I know it'll be tasty with Nutella.

 

That sounds absolutely delicious.


“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#432 StephanieL

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Posted 14 June 2014 - 05:30 PM

KAF surprisingly is hit or miss when it comes to its bread recipes.  N bought a bag of their Irish brown flour and made brown bread off the recipe printed on the bag.  The dough was very hard to knead and shape, and it turned out very dense and broke apart as we cut it (it tasted fine, though).  N said that because she doesn't have a lot of quick bread experience, the next time she makes it she'll use a scone technique.


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#433 joethefoodie

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Posted 15 June 2014 - 01:58 AM

I'm surprised that a quick bread is even kneaded at all. It is usually a mix/stir and pour, no?

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#434 StephanieL

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Posted 15 June 2014 - 05:49 PM

Sorry, should have specified--it's more of a soda bread than a quick bread.  And some kneading was necessary to shape the loaf, or else we would have had brown bread rolls.   ;)


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