Saturday, July 18, 2009
Making bread
Starting again with Nancy Silverton's starter born of organic grapes. Trying to make whole wheat bread (from Trader Joe's white whole wheat flour) as good as the demi-miche I buy at TJ's. After three days of feeding the starter (Silverton is demanding), the dough is rising...I didn't follow her recipe, just added flour and salt to the starter. I've been baking bread for, uh, over 50 years, and up till now have best liked Silverton's bread and Poilane's Peasant Bread from my friend Bernard Clayton's book on French breads. We shall see!
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I've been baking, too. Experimenting with biscuits: cranberry-walnut, herb and my newest invention, tomato-cheese in which I substituted V-8 juice for half the buttermilk. Next projects: foccacia and carrot cake. I used to bake a lot when I lived in E. Africa (I even made English muffins from scratch once) because the available baked goods were so awful, and thought it was time to try again.
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