 Re: a bread guy
Thanks All...
Jim: My "prime" mainstays:
a great jewish rye and "salt sticks" both of which are based on a rye sourdough culture I raised from scratch (wild yeast...Just water, rye flour and faith). These are my personal favorites, probably because my mom and I shared a love for great rye bread when I was growing up.
really good french sourdough varieties (based on a wheat culture...same deal as above) ranging from light (100% bread flour) to hearty (blends of wheat, whole wheat, and ryes).
ciabatta and crusty bubbly pizza "bread" with olive oil, seas salt, and light parmesan cheese only. More Bread than pizza as I know it. I also took that last recipe and adapted it into a base for the most incredible strombolis I have eaten.
Most of my recipes are adapted from Dan Leaders books, and ever since I read his first one, I have been a converted disciple. All of them are 100% real deal - unbleached unbromated flour (organic when available), sea salt, yeast or levain, and spring water. I would like to move past using the breadstone in my regular oven, and go all the way with an authentic WFO. I am pretty excited about stumbling onto this site (thanks Google).  |