A little rosemary sometimes.
Caraway seeds in part-rye.
Pickles and condiments in/on sandwiches.
Things are simpler in this part.

What happened to the orange peel?

On Thursday, June 30, 2005, at 11:44 AM, Dick Adams wrote:

A little rosemary sometimes.
Caraway seeds in part-rye.
Pickles and condiments in/on sandwiches.
Things are simpler in this part.
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Will wrote:

What happened to the orange peel?


Or dill, or coriander, or cumin, or sesame, or poppy?

Mike

"Mike Avery" wrote:

Will wrote:

What happened to the orange peel?

Or dill, or coriander, or cumin, or sesame, or poppy?

How 'bout anchovies? Nobody mentioned anchovies yet?

And, on the other hand, saffron. Who will be the first to
come up with saffron?

--
Dicky

P.S. to Will: I don't think orange peel (zest) is good in sourdough.
Nor cinnamon, for instance. Nor chocolate chips. But I guess that
everyone would agree that chocolate chips are not a spice.

Dick Adams wrote:

"Mike Avery" wrote:



Will wrote:





What happened to the orange peel?





Or dill, or coriander, or cumin, or sesame, or poppy?



How 'bout anchovies? Nobody mentioned anchovies yet?


Anchovies aren't, strictly speaking, a spice. However, having just
finished an hard-boiled egg sandwich on a delightful 100% whole wheat
sourdough with mayo and anchovie spread, I have to admit a liking for
anchovies.

And, on the other hand, saffron. Who will be the first to
come up with saffron?



I guess that would be you.

P.S. to Will: I don't think orange peel (zest) is good in sourdough.
Nor cinnamon, for instance. Nor chocolate chips. But I guess that
everyone would agree that chocolate chips are not a spice.

I've enjoyed more than my share of sourdough cinnamon raisin bread, so I
don't think that I'd exclude cinnamon. And then there's the
chocolate-cherry (or cranberry) sourdough boule I've been known to make
and enjoy.

The basic question is, are there things that are appropriate to yeasted
breads that are, somehow, not appropriate to sourdough?

And in truth, I can't think of any.

Mike

On Thursday, June 30, 2005, at 01:23 PM, Dick Adams wrote:

P.S. to Will: I don't think orange peel (zest) is good in sourdough.
Nor cinnamon, for instance. Nor chocolate chips. But I guess that
everyone would agree that chocolate chips are not a spice.


The orange peel came to mind because I never forget your pictu

http://www.prettycolors.com/bread%5F.../2WWslices.jpg

I decided a little orange peel in rye or wheat/rye was pretty good.
Haven't tried it in pumpernickel but I'm betting it would work there
too.

Will

On Thursday, June 30, 2005, at 01:53 PM, Mike Avery wrote:


The basic question is, are there things that are appropriate to yeasted
breads that are, somehow, not appropriate to sourdough?

And in truth, I can't think of any.

I'm with you there. Orange-raison bread, roasted cumin and coriander,
you name it. Most of my regular baking is spare, though I use a lot of
cracked grain and sunflower seed. But at 6 loaves a week, I have to
vary the lineup or the troops start grumbling.

Will

Dicky

P.S. to Will: I don't think orange peel (zest) is good in sourdough.
Nor cinnamon, for instance. Nor chocolate chips. But I guess that
everyone would agree that chocolate chips are not a spice.


Dickie:

Haven't you tried baking panettone? It's great with bits of candied orange
and grapefruit peel, and rum-soaked raisins and dates, PLUS big chunks of
semi-sweet chocolate.

It's hard to buy panettone in the US with chocolate in it. Seems the
importers don't think Americans like the chocolate, Or, maybe they're just
fruitcake nuts.

I make my own panettone using sponge from 1847 starter, lots of eggs and
butter, orange and lemon zest, and chunks of chocolate. I let it rise (it
takes at least 8 hours at room temp) in large coffee cans lined with
parchment paper. I bake it at 400F till the top crust (brushed with
butter) is very dark. The crumb is quite large, chewy, and drier than
normal sourdough bread. It is delicious with dark roast capuccino.

I never put cinnamon in panettone, but I'm not beyond making rolled loaves
with cinnamon/sugar/butter streaks in them.

What do you have against varieties of ingredients in bread (such as orange
peel, cinnamon, and chocolate) Dicky? Were you so deprived as a child that
you feel everyone else should be?

Or are you just becoming a curmudgeon so far away from the Christmas
season?

Gonorio*



*Yes, today I'm Gonorio.

Dicky

P.S. to Will: I don't think orange peel (zest) is good in sourdough.
Nor cinnamon, for instance. Nor chocolate chips. But I guess that
everyone would agree that chocolate chips are not a spice.


I said it's hard to find panettone with chocolate in it in the US. That's
true when you look in typical Italian markets. However, I did find some
here, and it looks delicious.

http://parthenonfoods.com/product_in...ran-chocolate-
maina-850g&osCsid=0ac2a1fac54fbefd8cfe8886deeaf3f0

Gonorio

All of you forget the best spice there is and that is cardamon. This
is the greatest with breads, cakes, cookies or anything else that comes
to mind. A little goes a long way, so use it sparingly until you get
used to it. Me I use a lot of it and love the taste and the smell are
something you never forget.

Try it you might like it
Charlean

Or thyme, or basil, or dill?

Mike Avery wrote:
Will wrote:

What happened to the orange peel?


Or dill, or coriander, or cumin, or sesame, or poppy?

Mike


--
~) Love & Peace Ed B.


"We don't ask if you can be gay, lesbian, or
bisexual and still be considered religious and
entitled to civil rights. We ask if you can
practice fear and hatred and still be considered
civil, let alone religious."
-Rev. John A. Buehrens, former President of the
Unitarian Universalist Association

"Coloma" wrote in message
oups.com...
All of you forget the best spice there is and that is cardamon. This
is the greatest with breads, cakes, cookies or anything else that comes
to mind. A little goes a long way, so use it sparingly until you get
used to it. Me I use a lot of it and love the taste and the smell are
something you never forget.

Try it you might like it
Charlean

Try it in marmalade. I'm sure you'll like it as well.
Graham

"graham" wrote:=20

Try it (cardamom) in marmalade.

Or any other flavoring or nutrient in a spread, or
sandwich filling.

That way the possibilities remain open for each
loaf.

Salt is the only universal bread ingredient other than=20
flour, water, and leavening.

(Except maybe in Tuscany -- someone is bound
to point that out.)=20


--=20
Dick Adams
(Sourdough minimalist)
firstname dot lastname at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html
=20

Where is Charles Perry when you need him...
I'll bet Ticker has requested the addition of CATNIP at some time or
another.
And, who hasn't added WIFFLEDUST to please the bread faeries.

Ed Bechtel

"Will" wrote in message
news:mailman.6.1120158338.73810.rec.food.sourdough @mail.otherwhen.com...

On Thursday, June 30, 2005, at 01:53 PM, Mike Avery wrote:


The basic question is, are there things that are appropriate to yeasted
breads that are, somehow, not appropriate to sourdough?

And in truth, I can't think of any.

I'm with you there. Orange-raison bread, roasted cumin and coriander,
you name it. Most of my regular baking is spare, though I use a lot of
cracked grain and sunflower seed. But at 6 loaves a week, I have to
vary the lineup or the troops start grumbling.

Sometimes, I put flaxseed in bread. Or nigella seeds, as they add some
flavor and texture. Or, sometimes I grind up sesame seeds and peppercorns
in the mortar & pestle, and add that to the dough. It gives it a little
nutty-peppery taste.