http://www.wildyeastblog.com/2009/03/25/rhubarb-tart/ Notes from my kitchen, in which I bake bread and raise a few other matters Tue, 18 Jun 2013 20:19:41 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.wildyeastblog.com/2009/03/25/rhubarb-tart/comment-page-1/#comment-13508 Cathryn Kasper Tue, 30 Mar 2010 18:10:58 +0000 http://www.wildyeastblog.com/?p=3193#comment-13508 How about making this dough using tired old sourdough starter? It’s such a waste to toss it when refreshing the barm. Has anyone tried this?

]]> http://www.wildyeastblog.com/2009/03/25/rhubarb-tart/comment-page-1/#comment-13507 Cathryn Kasper Tue, 30 Mar 2010 18:08:26 +0000 http://www.wildyeastblog.com/?p=3193#comment-13507 Can you recommend a good pie crust shield- particularly if they can fit more than one size pie??
Thanks

]]> http://www.wildyeastblog.com/2009/03/25/rhubarb-tart/comment-page-1/#comment-8904 Susan Thu, 21 May 2009 07:55:15 +0000 http://www.wildyeastblog.com/?p=3193#comment-8904 SulaBlue I think this would be great with the full amount of yeast too, but if you want the crust I got then I’d recommend just a small pinch of fully-charged yeast.

]]> http://www.wildyeastblog.com/2009/03/25/rhubarb-tart/comment-page-1/#comment-8903 SulaBlue Thu, 21 May 2009 07:44:03 +0000 http://www.wildyeastblog.com/?p=3193#comment-8903 BTW, if I decided to make this and all I have is GOOD yeast… should I just leave it out, or only use the tiniest pinch? Have you made this since then with good, active yeast?

]]> http://www.wildyeastblog.com/2009/03/25/rhubarb-tart/comment-page-1/#comment-7999 Maggie Thu, 02 Apr 2009 14:25:52 +0000 http://www.wildyeastblog.com/?p=3193#comment-7999 My old yeast foibles are never this tasty looking.

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