fave starter 4 pattie

pattie requested i share my favorite bread starter recipe, so here it is. i like this starter because it infuses a sour-y flavor without nourishing the starter over time. this one is a classic italian starter that has a shelf life of 2 weeks in the fridge. (you can also freeze it, but i don’t trust in that process) i usually cut the recipe down considerably, because i usually make as many as two loaves in two weeks, but typically just one.

Biga

1/4 t active dry yeast
1/2 cup warm water (105 degrees F)
3 1/2 cups unbleached bread flour
1 1/4 cups cool water

In a small bowl dissolve the yeast in the warm water. Set is aside until it is creamy, about 15 minutes.

Measure the flour into a large bowl. Using a sturdy wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon, stir together all the ingredients until sticky and difficult to stir but nevertheless thoroughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using.

Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Makes 5 cups

(fave bread recipe to come)

delectable braids

david made TWO loaves of challah yesterday.

who knew?

tales of an experiment gone bad

yesterday i spent the chilled and foggy afternoon with my friends james and shinjoung. we started out with plans to explore a neighborhood, and then the weather intervened and told us otherwise. we stayed indoors, and chose instead to bake bread.

what a terrific way to spend a day!

in a burst of experimentation and discovery, james decided to take the uncharted path of baking bread in a rice cooker. he found the recipe online, and as a curious technologist and librarian, i think james just wanted to try it out. he took heed to understand the risks involved, especially the special notations about fire hazards.

the result resembled bread only in its appearance, and even that was a stretch. oddly, it didn’t smell or taste like bread. it also burned on one side. both shinjoung and i could not tell a lie: it really wasn’t any good, even when drenched with butter (the way james ate it).

while james was experimenting with innovation, i was baking an oat loaf the old-fashioned way. i’m happy to report it turned out well–not my most delicious loaf, but it certainly didn’t suck.

what i have is pretty good

today is cold and blustery, and after sitting outside the library reading, the sunbreaks were too few and i got chilled. i started walking back into the library, when i decided what i really needed was a warm room with a comfy couch and hot food in my tummy.

i wandered through a market on the walk home for inspiration and bought some soft cheese and spied some white bean soup. aha! i have cooked white beans in the freezer, ready yo thaw into something delicious.

i returned home and had a slice of bread with cheese to provide immediate energy, and started thawing the beans and some chicken stock on the stove.

into the brothy beans i tossed some rosemary, pinch of salt, and a splash of white wine. later, i chopped up some basil and half a tomato, let it warm up, and mmm mmm!

i feel so much better.