| Memo to self (you idiot) |
[Dec. 12th, 2012|10:49 am]
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- Eggs are liquid (you idiot): if you add eggs, reduce water accordingly.
- Just because you bought more white flour, that doesn't mean you have more white flour: you use it quite fast (you idiot).
After two successful bakes about which there is therefore nothing to report (one summer rye, one batch marmalade Chelsea buns - mmm, sticky!), I am experimenting with a poppyseed roll, based on a recipe cut from a French magazine. The problematic part, I thought, was interpreting the instructions for dealing with the poppyseeds (quantities expressed in glasses, whatever they may be - and not an ingredient I've dealt with before), hence the idiocy in adapting the bread part of the recipe.
Might I have been thinking this would be a useful first step towards making stollen? I might... |
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| Comments: |
All the blogging about sourdough in my immediate virtual-vicinity is so tempting. I have interrogated the internets and found that it is possible to do this with gluten-free flours. I may have to declare it a Project.
Though, given my busybusy work followed quite soon thereafter by a holiday, I think the start date will have to be 1 April.
Do you bake bread anyway? Because clearly some of the pleasure I get from this process is just making bread - my friend S., who is a regular baker, was unimpressed by the extra fuss of sourdough. It does impose its own schedule, which may not be yours: I enjoy the discipline, but it isn't always convenient!
I do, and haven't bought bread in years, but I always use a machine. So it probably doesn't count as baking.
It could be that the schedule doesn't work for me, but I think I may have to find that out first hand :)
Excellent. I hope you will blog it (maybe with photos!). | |
