Real Bread Time
Posted: Saturday, 01 March 2008 |
Well its finally turned to that time of year when the kitchen gets enough direct sun to maintain a nice steady temp required for natural yeast bread starters, so today we got quite a few of the basic ones going.
They vari from a really mooshy Ponge starter to a very firm mild starter & Italian Bigga starters, so from next week, no more plane white bread, instead we'll have traditonal french breads, italian breads, real tortellia's amongst other staple kitchen treats.
And to get us going back along the good bread road, one of our fav's. Jewish Challa Bread
Its going to be verging on chaos next week once these starters have been fed & refreshed over a few days & have outgrown their starter bowls & require buckets, good job we have a very very large fridge.
They vari from a really mooshy Ponge starter to a very firm mild starter & Italian Bigga starters, so from next week, no more plane white bread, instead we'll have traditonal french breads, italian breads, real tortellia's amongst other staple kitchen treats.
And to get us going back along the good bread road, one of our fav's. Jewish Challa Bread
Its going to be verging on chaos next week once these starters have been fed & refreshed over a few days & have outgrown their starter bowls & require buckets, good job we have a very very large fridge.
Comments
That's really interesting FIiS, I was only asking someone the other day what challa was and now there it is in the flesh.
Flying Cat from a lazy electric bread maker
Can't wait to see how they turn out; though I must say that they look delicious already.
Carol from IBHQ
You could put some raisins in the challa, and also sprinkle some poppy or sesame seeds. I don't wait for the sabbath to have challa: good any day of the week, warm with butter, or dipped in cafe au lait.
mjc from NM,USA
I thought ours was the only fridge full of pots of fermenting 'things'. Do you find the different starters make a huge difference to the breads, and where do you get your flour from, I can't find any Scottish stoneground flour out there on the web.
Nic from Coll
Nic Yes I do find the different starters make a huge difference, the best ones we find, are those that are fed for 5 or 6 days, then retarded for at least a week in the fridge, wake em up again with a 2 day feeding & then use, the flavour is amazing
Angela from Muddy Puddle
FIiS, you sound quite the expert. I'm an expert in eating good bread.
CVBruce from CA, USA
Hi Angela, that's strange lingo you are using. I am lost, probably in need of some fermented liquids. However, so long as your bread is available, FI, when my boat capsizes in your vicinity, I would be grateful (I love soup too. Hermit makes a helluva soup, I am told. How does yours stack up? any split pea soup with some heavy duty trotters?).
mjc from NM
Smokey knees actually!
Flying Cat from trotter niche
Pea & Ham soup made with wood smoked ham (none of this brine pumped crap the butchers do) Served with rosemary & potato bread still warm from the oven.
Angela from Fair Isle Soup Kitchen
"Let me go, darling Nelda!" (Harry Belafonte) - I am a-coming Angela.
mjc from NM,USA
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