Although not a big TV watcher, I have to admit I really love ‘Jamie at Home’. I was recently watching his winter squash episode, and he very quickly whipped together butternut squash cupcakes with a very low-sugar icing. ‘Hm’, thought I, ‘I have a bunch of jack-o-lantern pumpkin in the freezer that needs to get eaten’. Then, thought I, “I also have lots of chevre from Smoky Valley Goat Cheese in my freezer”. Hm.
See, back when we did a cheese tasting
Life’s pace slowed for a moment today, so out came the flours. I made 3 doughs. 1] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Whole Wheat. 2] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Rye and 3] 100% Highwood Crossing Unbleached White. So a white, a whole wheat, and a rye. All with roughly 80% hydration, 1ml salt and active dry yeast per 100g flour.
The whole wheat seemed to proof the fastest, and was the most slack. Next
My bread gig has changed. A couple times now. First, back in the day, it started with baguettes from a dough recipe in the CIA’s Professional Chef tome. Then boules. Then boules with half organic whole wheat, half unbleached organic white – stayed on this one for a good 2-3 years, I figure. Those loaves ended up evolving to 6lb of dough per. I have a big oven.
When it comes to bread, apparently I’m a rut guy. I like hunkering myself down into
A few short years ago, I thought the often ~400% price premium for organics was so ridiculous that I simply wasn’t willing to pay for it, even if it was supposedly better for me. Times have changed, and two things have happened: 1] education has made me willing pay the price and 2] I found ways to not have to pay the price.
The second bit is the better of the two, isn’t it? I think so. Having one’s cake and eating it too feels