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!