I have been too busy to post.
There are uncountable bowls of dough proofing in my kitchen, and I am tripping over bread. I am getting ready for a little gig, which is always fun, but get pretty cranky trying to work with the kids around.
Searching the web for fabulous food blogs, and want your help. Send your recommendations. Then I'll need some help figuring out how to set up "links".
There are uncountable bowls of dough proofing in my kitchen, and I am tripping over bread. I am getting ready for a little gig, which is always fun, but get pretty cranky trying to work with the kids around.
Searching the web for fabulous food blogs, and want your help. Send your recommendations. Then I'll need some help figuring out how to set up "links".
posted by Underground Baker at 7:26 AM
6 Comments:
Hey, whatcha doing? You just deleted my comment, and now there is this offensive robot commenting above.
Um, I meant to tell you an interesting book I read..called No Shame In MY Game by Katerine Newman about urban poor NY fast food workers.
Here are two sites you might like, I have this linked to my blog...
http://nativefood.blogspot.com/
and then here are two to check out...
http://www.chow.com/
http://johnhawks.net/weblog
I just found this spot last night. I think it's right up your alley. The host is a foodie from Brunei, Pinkcoco, and she features a whole bunch of food blog links. Check out her page on her Grandma's 80 th bithday cake.
Are you making a twisted walnut bread? Please send: cake, the book, (although I am already for it on ebay), and walnut bread, if you are making it.
http://tabetai.blogspot.com/
Underground Baker , I'll walk you through the links thing tomorrow morning! Or if it's easier e-mail them and I'll load them, but I think we can do it like last time on the phone.
Silverfox, you are too funny. Don't I owe you a book? And I am too twisted as it is, I would hate to see how a twisted loaf would turn out in my mood of the moment.
I will head over to your suggested sites as soon as I get a chance.
I'm very much interested in sprouted bread recipes but can't find them in your blog and am wondering if you can provide info or a link. Also, where can one buy unprocessed grains to sprout and what is the procedure for sprouting? Also mentioned on CBC's Almanac were some stores that carry live yeast but I didn't get the names. Do you recall them? Do you think live yeast is better to use than other kinds?
Hi Anonymous,
Hopefully you have made it back and found the recipes. It took me some time to get it all done last night. See the recipe for the Heavy Sprouted Wheat Berry Bread, (what a mouthful, lets change the name of that loaf. Any suggestions?) for instructions on sprouting wheat berries.
There are many arguments about fresh yeast verses dried. I sometimes think bakeries use fresh yeast because its easy to weigh and more importantly, if you drop it, it doesn't fly off in a thousand different directions. I have great success with both types of conventional yeast. Some of the instant yeasts have ascorbic acid added to them, and this is suposed to give a better rise in some breads. I've not noticed, but perhaps I'm not subtle enough in my observations.
If you go through some of the comments on the almanac recipe section, (above), you will find many places to buy fresh yeast in Vancouver.
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