No word yet.

No update, I’m afraid.  But I’ve been making some pretty good sourdough.

No Responses to “No word yet.”

  1. Valancy Jane

    Well, that’s almost as important.

  2. Rhiannon

    so, I’m wondering. . .can you share a recipe? 😀

  3. ezra

    Rhiannon- I’d be happy to, but I don’t use one.
    I add some flour and water to a bit of starter (also made of flour and water), and let it ferment over night. In the morning I add enough more flour to make dough.. kneed it a bit.. let it rest for a while. Then shape it and rise it. Depending on how warm it is, I’ll sometimes punch it down and let it rise again. I preheat the oven as hot as it’ll go for a good while.. and I bake it in a dutch oven (le crueset).. with the lid on for the first half hour, and then pull the lid off to brown the crust. TA DA. Sometimes it’s quite good.. Other times not as much. It’s an adventure!

  4. Rhiannon

    Wow, I think my kitchen skills are sub par for this adventure. Maybe I should work my way. I’m great with sauté, but my little sister is the Betty Crocker of baking in our family. haha

    Thanks for sharing, maybe I will grow brave and give it a whirl. 😀

  5. ezra

    no no, rhiannon.. anyone can do it. Here’s a GREAT recipe for yeast bread that will make you want to make bread all the time!! no kneading necessary!
    SO good.

  6. Chris

    Killer. I spent the first half of 2008 unemployed. I learned to make bread, and beer. I call them my yeast months.

  7. andrew heist

    looks tasty. keeping you in my thoughts.

  8. Marian

    mmmmmmmmm…… look at that boule! amazing as usual

  9. Patrick

    Ezra, that loaf looks amazing. I’ll have to try my hand at a sourdough starter when I get back from holiday travels.

    Do you do any gardening in the warmer months? You seem like you need another hobby.

  10. Erik

    Awesome looking bread! I just started baking myself a few weeks ago. I found a book that makes it super simple and the bread turns out nicely. You spend about 5 minutes preparing the dough, then you can leave it in the fridge for up to 2 weeks and only pull off hunks when you want to bake. Here is the book. I highly recommend it. I will be lurking around waiting to hear the good word.

  11. Rhiannon

    yay! thanks for the bread advice. I’m going to try to make some for my boyfriend for Thanksgiving when I am NY. WOOT!

  12. Mitzi

    Now I’m hungry! That looks dellicious! Great job!

  13. Leah

    that’s a GORGEOUS crust.
    i am curious to see what the crumb looks like.

Leave a Reply