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Don’t forget to check out the other pages in this week’s YeastSpotting:
Loaves and Rolls, Second Batch |
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Flat Breads, Sweet Breads, and More |
Notes from my kitchen, in which I bake bread and raise a few other matters
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Don’t forget to check out the other pages in this week’s YeastSpotting:
Loaves and Rolls, Second Batch |
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Flat Breads, Sweet Breads, and More |
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Don’t forget to check out the other pages in this week’s YeastSpotting:
Loaves and Rolls, Second Batch |
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Flat Breads, Sweet Breads, and More |
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Don’t forget to check out the other pages in this week’s YeastSpotting:
Loaves and Rolls, first batch |
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Flat Breads, Sweet Breads, and More |
Have I mentioned that some of my favorite blogs are in French? Le Pétrin, Bombance, …au levain! and Makanai are some fantastic francophones that you must check out if you don’t know them.
You don’t speak French? No problem, neither do I, really. Oh, my high-school French serves in a pinch and yours probably does too, but why knock ourselves out when Google Translate is such an able servant? Thanks to this tireless polyglot-bot, a mouse click gets you the translation of any text or web page in any of 45 languages.
This came in very handy the other week when I spotted Sandra’s dazzling and decadent chocolate salami and had to have it. Feeling lazy, I called upon our trusty GT to produce the English translation of the recipe, and commenced reading through the ingredient list:
If I had to choose one word to describe this bread, it would be “wheaty.” Now that may seem odd, because isn’t most bread made with wheat flour, so isn’t all bread wheaty? Well sure, but but the four different wheat flours — “regular” white flour, whole wheat flour, white whole wheat flour, and semolina (coarsely ground from durum wheat) — and two preferments (sponge and poolish) give the bread an extra wheaty flavor. (OK, so it’s late at night and I’m not feeling very imaginative. It’s still good.)
I used white (hulled) sesame seeds, which lend a delicate sesame flavor and are not visually prominent in the bread, just because I had some on hand that needed to be used up. Regular sesame seeds, and toasted if you like, would also be lovely. You could also leave them out altogether. We’re nothing if not flexible.
YeastSpotting is one year old. I asked you to help me make this a big celebration, and wow, did you deliver!
Thank you thank you thank you to everyone who has sent loaves, rolls, pastries, pizzas, and so many more lovingly-baked breads, this week and every week for the past year. Thank you for deeming YeastSpotting worthy of your tremendous talent and effort. Thank you for making YeastSpotting happen.
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