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Posted on Saturday November 21st, 2009 at 23:17
If blood will flow when flesh and steel are one Drying in the color of the evening sun Tomorrow's rain will wash the stains away But something in our minds will always stay Perhaps this final act was meant To clinch a lifetimes' argument That...
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Posted on Saturday November 21st, 2009 at 22:17 in sourdough breads
We're going away for Thanksgiving for the first time in over 30 years. The good news is that we will be with both of our sons and their families for the first time in several years. And we'll be together for nearly a week, which will be wonderful. If...
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Posted on Saturday November 21st, 2009 at 20:52 in farmers' market, akron oh, breadnik
Before: After: 111 loaves in all. About 16 hours of work prepping and measuring the ingredients, mixing the dough, [overnight rising in my little hippie greenhouse on the deck] dividing, shaping, proofing and baking....
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Posted on Saturday November 21st, 2009 at 14:56
Pizza is bread, bread crust. I think a good pizza should have: good dough: naturally leavened or proofed with indirect method like poolish or biga (that is: small amount of fresh y...
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Posted on Saturday November 21st, 2009 at 11:28 in Pizza, truffles, goat cheese, chanterelles
Several months ago my husband and I went to ZaZu's, a local, wine-country restaurant, to try one of their wood-fired oven pizzas. This road-house style restaurant which features local, sustainable food is our favorite place to eat out. Unfortunately ...
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Posted on Saturday November 21st, 2009 at 09:54 in wholewheat, sticky dough
I set out to make what has become my standard 25% wholewheat rustic Italian loaf (blogged here) and discovered, well into weighing and mixing the dough, that I had run out of white flour. I had only 150 gm and the recipe called for 300 gm. But I did ...
hi just added you. great food recipe blogs...
hope you can also join my blogs...thank you
Posted: September 10th, 2009 | More Reviews From sukphichai | Report This Comment