On Vox: mmm bread

[lauralh]

I started baking bread in college. I didn't really know what I was doing, and ten years later, I know a lot more. I know that the bread I made back then was bricklike because I didn't let it rise enough, and I probably over-kneaded it. You can make really great bread in under three hours. If you're REALLY lazy, you can also make dough, let it sit overnight, reshape then cook. I have an incredibly basic French baguette recipe that involves very little kneading, and I have ciabatta recipes that are a bit more complex. I've even tried to make boiled bagels.

This weekend, I think I'm going to create sourdough. This is complex because it requires, more or less, rotten starter. Well, not exactly. But it takes at least 2 days to get it blooming right, apparently. But once you got that, the loaf making is fairly standard.

Originally posted on herbaliser.vox.com

Comments

[rimd.livejournal.com]

Freshly made sourdough is the *shit*. My dad makes his own, and does a bunch of crazy stuff with it.
Delicious!

R

[joblessmusician.livejournal.com]

This is the greatest bread book (or cookbook of any kind) ever written.

On the down side, you'll now have to quit your job in order to have enough time to make these breads.

[herbaliser.livejournal.com]

slightly unfunny given the circumstances.

[joblessmusician.livejournal.com]

Uh oh... I must've missed that post....

Er, but you should buy that book, anyway!