Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Jo Ann Henderson
Mealtime Maven
3990
Fri Feb 16, 2007 9:34 am
Seattle, WA USA
Ian Sutton wrote:Jeffrey Archer is an experienced fiction writer - though unfortunately that's not a good skill as a politician (though some might argue it's a pre-requisite ). I hope he's a changed man after his spell 'At Her Majesty's pleasure'
Jo Ann Henderson
Mealtime Maven
3990
Fri Feb 16, 2007 9:34 am
Seattle, WA USA
celia wrote:Is the kitchen finished, Jo ?
Jo Ann Henderson
Mealtime Maven
3990
Fri Feb 16, 2007 9:34 am
Seattle, WA USA
Jo Ann Henderson wrote:celia wrote:Is the kitchen finished, Jo ?
Just about. I'm having the fabricators back to re-set the backsplash and fuse the seam on the granite. I'm not satisfied with the job. Also, I move the winerack from over the refrigerator to above the microwave (I needed a little more storage space). The new winerack is about 2" too shallow. So, I'm having the cabinetmaker back to take it out and remount. After that, DONE! I'll send pictures.
Jo Ann Henderson wrote:Duane, Helluva job on that bread. I think I can smell it! Please post flavor notes -- full descriptions, please.
celia wrote:Duane, looks WONDERFUL !! Did you rise it in a bannetton ? I've never heard of a Pointe-A-Calliere Miche - what sort of bread is it ? (Apart from sourdough, I know that you only use natural leavens.. )
Paul Winalski
Wok Wielder
8494
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Duane J wrote:Celia I think the one I did last year the dish towel was sprayed with oil then dust with flour and I didn't have a problem with the dough sticking. Nice to know about the water. I just ordered a book called "Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers" Time to try some different things. I have been poking around some bread forums that have lots of posts about sourdough and learning more and more. Here is the post of the Miche including the recipe that I used. http://www.thefreshloaf.com/node/6405/p ... oilanequot
Paul Winalski wrote:Geez, this makes me wish I knew how to make breads.
Aside from a few simpler forms of Chinese pastry, I'm a total klutz.
I'm in total awe at results like this.
-Paul W.
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