I KNOW THAT WHEN YOU ARE SHOUTING ONLINE YOU TYPE ALL IN CAPITAL LETTERS. How do you whisper online? I need to know because what I’m about to say should be whispered. “I loved this bread!” I am whispering it because I am afraid I may be drummed out of the Bread Baker’s Apprentice Challenge. Most of my [...]
Archive for February, 2010
32. 100% Sourdough Rye
Posted in Bread Bakers Apprentice Challenge, tagged Caraway, Rye, Sourdough, Toast on February 21, 2010 | 10 Comments »
31. New York Deli Rye
Posted in Bread Bakers Apprentice Challenge, tagged New York, Potato Chips, Rye, Toast on February 17, 2010 | 7 Comments »
“New York Deli Rye“. Those very words conjure up some pretty powerful images. For Peter Reinhart, author of The Bread Baker’s Apprentice, those words bring back the childhood memory of having to make that agonizing decision on visits to Hymie’s Deli; would it be a roast beef, schmaltz and onion sandwich or a corned beef, coleslaw and [...]
#30. Basic Sourdough Bread – My Bread Bat Mitzvah
Posted in Bread Bakers Apprentice Challenge, tagged Bread, Bread Bat Mitzvah, Dried fruit, Sourdough on February 12, 2010 | 17 Comments »
There is a right of passage in the Jewish religion known as a Bar or Bat Mitzvah. When a young boy turns 13 he has a Bar Mitzvah and we say “Today you are a man.” For girls the age is 12 and it is called a Bat Mitzvah (we mature faster!). I feel that making [...]
#29. Pugliese bread
Posted in Bread Bakers Apprentice Challenge on February 9, 2010 | 5 Comments »
Fancy durham flour!!?? Are you kidding me? As I read through the ingredient list for this 29th bread of the Bread Baker’s Apprentice Challenge, I was stunned to discover that we needed yet another variety of flour to produce the Pugliese Bread. My freezer already looks like an ad for King Arthur Flour. In my pantry and [...]
