It's beautiful! Makes me wish there was smell-o-vision! There is nothing like fresh homemade bread! I am so lucky that my hubby likes to cook and bake! You can freeze some so that it doesn't go to mold and you don't need to gobble it "so it won't go bad".
It's not a huge loaf, so it will get used quickly.
That bread looks like it could be in a cookbook. "Perfect Breads".
It is making me hungry. I want to nom it.
Oven spring is like bread magic. I am thrilled every time. And thanks--it took rather a good picture, didn't it?
It's beautiful! I also want to nom it!
Thanks! I expect it to make tasty tasty toast tomorrow for
Looks delicious! One of these days I may be inspired enough to bake my own :)
PRETTEEEEEE!!! (and I'm not easy to please re: bread!)
Well, no. You've got all those marvelous bakeries, so very high standards. So, yay! And thanks!
You should be proud, that's a lovely loaf!
It's gorgeous! And I'm really impressed that you made it without a recipe. So much awe.
After a while you get a feel of how much it takes - using a scale to measure really helps.
Oooo yummy! I wants some!!
I will have to bring you bread the next time I'm coming up that *isn't* PenguiCon.
2010-04-02 11:36 pm (UTC)
That is beautiful and yummy looking! I am jealous.
Thanks! It has to wait for breakfast, as dinner was too filling, but I'm hoping it will make awesome toast.
That makes me wish I could grab it off the monitor and slice it and slather with real butter.
How are you making your starter? I want to start my own starter and would love some advice.
2 oz. rye flour and 2 oz. of quality all purpose flour, mix together then add 3 oz of water, cover for 48 hours. It should start to bubble and rise. Measure out 3 oz of the starter, discard the rest, add 2 oz. all purpose flour and 1.5 oz water, mix let sit another 2-3 days. After that, every couple days measure out 2 oz. of the starter, add 1.5 oz warm water, dissolve together, add 3 oz all purpose flour (use King Arthur flour or another high quality flour), form into a ball, and cover. It should quadruple in volume in about 8 hours once the sourdough is completely mature, but this will take 2-3 months of steady feeding. After about three weeks the remains after you measure out the 2 oz for the starter, you can use the remainder as starter for a preferment by adding just a bit of yeast. Literally, I only added an eighth teaspoon of yeast to the preferment and an eighth to the flour in the morning..
2010-04-04 01:43 am (UTC)
You should mail me a loaf. After Passover. Because clearly, you have too much bread and I'd be happy to save you from this problem.
I could write your address on the side, like a coconut. ;-)
What kind of food coloring would you use? And if you mailed it like that, I fear it wouldn't arrive. Probably postal workers would just EAT it.
Definitely a hazard. But I'm amused by the concept - execution is just a detail!
Btw I <3 the smoothie regime. It is so yummy and effective. I just need to make a point of buying more fruit >_>....
Cool that you are doing the smoothie thing! I've lost a few pounds, but more importantly my allergies seem to be improving!
And yes, we are continually in "buy fruit" mode. With two of us drinking them, we go through TONS of it.