Decided to get out of my baking bread comfort zone a couple of weeks ago to make some ciabatta. It was difficult work, but ultimately worthwhile, and in pursuit of my goal to maintain a record of my other online activities here, I'm linking to sourdough ciabatta.
This also raises the question of what to do about plurals of foreign words. It drives me a teeny bit nuts when movie characters, and ordinary people, ask for "a biscotti" or "a panini". So should I maintain my pedantic persona and refer to ciabatte when I'm talking about several ciabattas?
The latest look into the impact of New York's water supply on its bagels yields a new potential factor: pride...
The business about the chemistry of water being a vital part of some product is always intriguing. Anyone for a Burton? But this piece seems to suggest that there may be more...
With my starter successfully reenergised and bubbling actively, I decided to make a simple plain white loaf. Then it struck me that I had strained some whey off the recaptured yoghurt. What happens when you substitute some of the water in a recipe with whey? I imagine a bit more acidity -- whey is...
First task on getting home after more than a couple of weeks away is always to see to my microbial friends. The pasta madre looked none the worse for wear, so back into the fridge it went. My own starter, however, looked none too good. Definitely a bit stinky, and floating above the expected hooch...
Davidovich's Pumpernickel Bagel (right) vs Dunkin' Donut's Rendition (left)
More on that bagel smack-down. The artisanal bagels beat the "artisanal" bagels, three nil.
