Comments on: Notes from the Battlefront, and Semolina Sourdough with Fennel, Currants, and Pine Nuts

By: Elizabeth

Elizabeth — Wed, 07 Apr 2010 13:00:52 +0000

Please excuse me for commenting so late.

You are brilliant to think of adding caramelized fennel to the fennel-currant semolina bread! And thank you for the reminder to make it again.

I accidentally, on purpose, murdered my wild-yeast starter and I haven’t had the courage to set out traps again to capture more. (Not to mention that our kitchen is STILL cold even though it’s April.)

Any idea how I would go about creating 172 gm of preferment? Perhaps I should make a poolish? But what proportions of flour and water? Do you think 86gm water, 86gm flour and a pinch of yeast?

By: Arlette

Arlette — Wed, 24 Feb 2010 16:28:51 +0000

great breads with a very lovely flavours, I need to try the fennel in my bread, we use fennel seeds in some Middle Eastern cookies and bread but not the bulbs.

By: MC

MC — Wed, 24 Feb 2010 05:45:47 +0000

Wonderful bread and great write-up! Thanks, Susan, and congratulations! I have to bookmark this bread for when I get back home and that won’t be before April! Aaaargh!

By: Margie

Margie — Tue, 23 Feb 2010 02:57:00 +0000

Amazing! Smell-O-Vision had me, but when I noticed it contained fennel, well….I was over the edge with excitement.

I am bookmarking and hoping to try my hand at this lovely one day in the not too distant future…and if that escapes me, well….I will definitely bake it after I harvest fennel this spring.

By: Elle

Elle — Mon, 22 Feb 2010 04:35:31 +0000

You must have been in heaven…all that wonderful bread and the bakers too! Very cool that there is an event like this in SF, but not surprising. Love the texture of your bread with all those airy holes and bits of fennel and cute pine nuts. The crust looks awesome, too!

By: Madam Chow

Madam Chow — Fri, 19 Feb 2010 19:07:20 +0000

Your bread baking is so inspiring!

By: Mimi

Mimi — Fri, 19 Feb 2010 18:19:31 +0000

I thought you’d make your original recipe, I didn’t know you had another fennel bread up your sleeve!!

Looks like you had a fun time!!

By: Adam

Adam — Fri, 19 Feb 2010 17:38:22 +0000

That looks like a lot of fun. I’m not sure we’ll ever have a bread event that like in Central Wisconsin.

Where do you get Semolina Flour? I’ve only seen it in those tiny (and expensive) bags from Bob’s Red Mill.

By: elra

elra — Fri, 19 Feb 2010 15:45:24 +0000

Susan,
you will win next time! At least you got those wonderful comments from the judges and most importantly people came back for more. Lovely to see you here Susan. Oh the other thing is, that I know your bread is delicious. Remember the one that you brought for me last year? Yes, that is the proof.
Have a wonderful weekend (even if you are busy baking)
Cheers,
elra

By: Phoo-D

Phoo-D — Fri, 19 Feb 2010 12:21:20 +0000

What a fun experience! I just made my first loaf with onions and caraway and am loving the aroma and flavor from additions to the dough. Adding caramelized fennel sounds amazing!