On Tue, 04 Mar 2008 18:18:30 -0500, Mike Romain
wrote:

There are two photos of these loaves in my photo album site's featured
album of 'Today's Photo'. http://www.mikeromain.shutterfly.com

I'd say that's some pretty good-looking bread, Mike.

What have you folks baked lately?

I've not been doing anything unsual lately. Just a couple of "basic
4" pan loaves and a couple of batches of mini-boules to use as bread
bowls for chowder, chili, etc. For these I just use the basic 4, too,
and use long ferments to get them sour to compliment the soup or
chili.

I am going to try some sourdough pita this afternoon or tomorrow
morning. I plan to start with a basic 4 recipe for that, too, just to
get my bearings. Then, based on the results, I may add milk or
shortening to get the texture similar to the pita loaves I have been
making using commercial yeast. Or, I may just go back to the yeast
recipe. It's so easy and quick and produces great bread. I generally
use half AP white and half stone ground WW for those and make small
batches so it can be eaten while still fresh.

Thanks for the report and the photos. I always enjoy seeing what you
are doing.

Mike





Burney dot Huff at Mindspring dot com