|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
15-10-2007, 12:47 PM
posted to rec.food.sourdough
|
|||
|
|||
Kenneth's Poilane
Vince wrote:
You bread looks very good though! nice crust. looks real yummy!, but it doesn't really look like Poilane's bread. Yours looks a lot more Wholemeal! You could try sieving your wholemeal flour to have a less coarse texture to the bread. -- Well, it is 60% wholemeal -- I wouldn't know where to get high-extraction flour where I live. It was a tasty loaf, and I'm sure I'll be making it again, authentic Poilane or no. One of these days when I make good on that promise to take my wife to France, Poilane will be a stop on the tour, no doubt, and I'll have an opportunity to sample the real deal. -- Jeff 
|
|
15-10-2007, 11:11 PM
posted to rec.food.sourdough
|
|||
|
|||
|
Kenneth's Poilane
Jeff Miller wrote:
Vince wrote: You bread looks very good though! nice crust. looks real yummy!, but it doesn't really look like Poilane's bread. Yours looks a lot more Wholemeal! You could try sieving your wholemeal flour to have a less coarse texture to the bread. Well, it is 60% wholemeal -- I wouldn't know where to get high-extraction flour where I live. It was a tasty loaf, and I'm sure I'll be making it again, authentic Poilane or no. Yar, looks good. Just not like a Poilane loaf. One of these days when I make good on that promise to take my wife to France, Poilane will be a stop on the tour, no doubt, and I'll have an opportunity to sample the real deal In Paris, it's odd that on the Left Bank, you don't see it anywhere. On the Right Bank, it's advertised in the windows that they use it in their tartines/croques. B/
|
Linear Mode
