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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I CURSE you, Barb Schaller!!!
<grin>
She already knows. It's the artisan bread thing. **I'M HOOKED**. Made my first bread yesterday. From an artistic standpoint, it was a flop. Looked like hell. But hey, it was the first go 'round. But ... OMG. How it TASTED!! The texture was divine, the crust was ... crusty <G>. I am NOT kidding when I say I ate the whole thing, slice by slice, with butter. It was actually a "boule" and not a loaf, and it wasn't very big, thank my stars and garters :-) And I am going to have to get to the gym for an hour a day if I keep making this bread. But I tell ya: I'm going to be the most popular kid on the block, the neighbors are SERIOUSLY going to benefit from my newest compulsion/obsession. TammyM, aka FlourFace |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
"TammyM" > wrote in message ... > <grin> > > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made > my first bread yesterday. I would love just the smell of it baking. |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
"TammyM" > wrote in message ... > <grin> > > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made > my first bread yesterday. From an artistic standpoint, it was a flop. > Looked like hell. But hey, it was the first go 'round. But ... OMG. How > it TASTED!! The texture was divine, the crust was ... crusty <G>. I am > NOT kidding when I say I ate the whole thing, slice by slice, with butter. > It was actually a "boule" and not a loaf, and it wasn't very big, thank my > stars and garters :-) And I am going to have to get to the gym for an > hour a day if I keep making this bread. But I tell ya: I'm going to be > the most popular kid on the block, the neighbors are SERIOUSLY going to > benefit from my newest compulsion/obsession. > > TammyM, aka FlourFace My first came out of the oven about 20 minutes ago but a large (1.5 lb) oblong loaf - I cheated however for the master recipe I calculated and used 1 cup of sourdough starter I have been working with - can't wait to check the texture - BTW I don't have a stone so I use a big thick stovetop griddle - it seems to work just fine, at least it has in the past. -- Dimitri Mirepoix http://kitchenguide.wordpress.com. |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
"Dimitri" > wrote in message ... > > "TammyM" > wrote in message > ... >> <grin> >> >> She already knows. It's the artisan bread thing. **I'M HOOKED**. Made >> my first bread yesterday. From an artistic standpoint, it was a flop. >> Looked like hell. But hey, it was the first go 'round. But ... OMG. How >> it TASTED!! The texture was divine, the crust was ... crusty <G>. I am >> NOT kidding when I say I ate the whole thing, slice by slice, with >> butter. It was actually a "boule" and not a loaf, and it wasn't very big, >> thank my stars and garters :-) And I am going to have to get to the gym >> for an hour a day if I keep making this bread. But I tell ya: I'm going >> to be the most popular kid on the block, the neighbors are SERIOUSLY >> going to benefit from my newest compulsion/obsession. >> >> TammyM, aka FlourFace > > > My first came out of the oven about 20 minutes ago but a large (1.5 lb) > oblong loaf - I cheated however for the master recipe I calculated and > used 1 cup of sourdough starter I have been working with - can't wait to > check the texture - BTW I don't have a stone so I use a big thick stovetop > griddle - it seems to work just fine, at least it has in the past. > -- > Dimitri > > Mirepoix > > http://kitchenguide.wordpress.com. Results on facebook. Dimitri > |
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I CURSE you, Barb Schaller!!!
On Mon, 16 Nov 2009 12:17:02 -0800, "Dimitri" >
wrote: >> My first came out of the oven about 20 minutes ago but a large (1.5 lb) >> oblong loaf - I cheated however for the master recipe I calculated and >> used 1 cup of sourdough starter I have been working with - can't wait to >> check the texture - BTW I don't have a stone so I use a big thick stovetop >> griddle - it seems to work just fine, at least it has in the past. >> -- >> Dimitri >> >> Mirepoix >> >> http://kitchenguide.wordpress.com. > > >Results on facebook. Lovely loaves, Dimitri! -- I love cooking with wine. Sometimes I even put it in the food. |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
TammyM wrote:
> <grin> > > She already knows. It's the artisan bread thing. **I'M HOOKED**. > Made my first bread yesterday. From an artistic standpoint, it was a > flop. Looked like hell. But hey, it was the first go 'round. But > ... OMG. How it TASTED!! The texture was divine, the crust was ... > crusty <G>. I am NOT kidding when I say I ate the whole thing, slice > by slice, with butter. It was actually a "boule" and not a loaf, and > it wasn't very big, thank my stars and garters :-) And I am going to > have to get to the gym for an hour a day if I keep making this bread. > But I tell ya: I'm going to be the most popular kid on the block, the > neighbors are SERIOUSLY going to benefit from my newest > compulsion/obsession. > > TammyM, aka FlourFace Yup, isn't it *great*, Tammy...!!!??? I spent the weekend fooling around with the pizza dough from that book and in a coupla hours a friend is coming over to help me make some foccacia/pizza bread-type stuff for Monday Night Football... My results are not as picture-perfect as what the book shows but they sure are tasty... Now that winter is upon us I'm baking at least four loaves per week (I give away three) and I'll be making more for gifts as the holidays approach. I am seriously thinking of getting a 50 lb. bag of flour (a friend has a membership at a wholesale/to-the-trade-only place here in Chicawgo, Restaurant Depot), I'm sure I'll use it up at a fairly fast clip... Several neighbors have stopped me in the hallway, saying, "Wow, that sure smells good!"... -- Best Greg |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
In article >,
TammyM > wrote: > <grin> Get in line, Toots. :-) > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made > my first bread yesterday. From an artistic standpoint, it was a flop. > Looked like hell. But hey, it was the first go 'round. But ... OMG. > How it TASTED!! The texture was divine, the crust was ... crusty <G>. > I am NOT kidding when I say I ate the whole thing, slice by slice, with > butter. It was actually a "boule" and not a loaf, Boule is just the name for the shape of the loaf, I think. But I know what you meant. > and it wasn't very big, thank my stars and garters :-) And I am > going to have to get to the gym for an hour a day if I keep making > this bread. But I tell ya: I'm going to be the most popular kid on > the block, the neighbors are SERIOUSLY going to benefit from my > newest compulsion/obsession. > TammyM, aka FlourFace I'm really glad you're liking it. A couple friends don't, but that's okay. We like it a lot. And I eat waa-y too much of it. Eeek. I baked four small baguettes for the bake sale on Thursday. Three made it to the freezer, one was ingested by moi while I was making dinner for us. <cough> -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009 |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
TammyM wrote:
But I tell ya: > I'm going to be the most popular kid on the block, the neighbors are > SERIOUSLY going to benefit from my newest compulsion/obsession. > > TammyM, aka FlourFace LOL, my mother liked to imagine that some of my beaus seemed to time their visits around her bread baking days too... I just figure it was a coincidence, but it amused her to think otherwise. |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
TammyM wrote:
> <grin> > > She already knows. It's the artisan bread thing. **I'M HOOKED**. Made > my first bread yesterday. From an artistic standpoint, it was a flop. > Looked like hell. But hey, it was the first go 'round. But ... OMG. > How it TASTED!! The texture was divine, the crust was ... crusty <G>. I > am NOT kidding when I say I ate the whole thing, slice by slice, with > butter. It was actually a "boule" and not a loaf, and it wasn't very > big, thank my stars and garters :-) And I am going to have to get to > the gym for an hour a day if I keep making this bread. But I tell ya: > I'm going to be the most popular kid on the block, the neighbors are > SERIOUSLY going to benefit from my newest compulsion/obsession. > > TammyM, aka FlourFace Are you buying flour in 25 pound bags yet? ;-) gloria p |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
TammyM wrote:
> <grin> > > She already knows. It's the artisan bread thing. **I'M HOOKED**. > Made my first bread yesterday. From an artistic standpoint, it was a > flop. Looked like hell. But hey, it was the first go 'round. But > ... OMG. How it TASTED!! The texture was divine, the crust was ... > crusty <G>. I am NOT kidding when I say I ate the whole thing, slice > by slice, with butter. It was actually a "boule" and not a loaf, and > it wasn't very big, thank my stars and garters :-) And I am going to > have to get to the gym for an hour a day if I keep making this bread. > But I tell ya: I'm going to be the most popular kid on the block, the > neighbors are SERIOUSLY going to benefit from my newest > compulsion/obsession. > > TammyM, aka FlourFace This is my hobby as well...home made artisan bread is addictive! -- |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
On Mon, 16 Nov 2009 15:38:13 -0600, Melba's Jammin'
> wrote: >In article >, > TammyM > wrote: > >> <grin> > >Get in line, Toots. :-) > >> She already knows. It's the artisan bread thing. **I'M HOOKED**. Made >> my first bread yesterday. From an artistic standpoint, it was a flop. >> Looked like hell. But hey, it was the first go 'round. But ... OMG. >> How it TASTED!! The texture was divine, the crust was ... crusty <G>. >> I am NOT kidding when I say I ate the whole thing, slice by slice, with >> butter. It was actually a "boule" and not a loaf, > >Boule is just the name for the shape of the loaf, I think. But I know >what you meant. > >> and it wasn't very big, thank my stars and garters :-) And I am >> going to have to get to the gym for an hour a day if I keep making >> this bread. But I tell ya: I'm going to be the most popular kid on >> the block, the neighbors are SERIOUSLY going to benefit from my >> newest compulsion/obsession. > >> TammyM, aka FlourFace > >I'm really glad you're liking it. A couple friends don't, but that's >okay. We like it a lot. And I eat waa-y too much of it. Eeek. I >baked four small baguettes for the bake sale on Thursday. Three made it >to the freezer, one was ingested by moi while I was making dinner for >us. <cough> How long do they keep? I did some small rolls (early evening), let them cool, then put them in plastic on the counter, then tried one this morning; was certainly not idea. - Mike |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
In article >,
Michael Horowitz > wrote: > How long do they keep? I did some small rolls (early evening), let > them cool, then put them in plastic on the counter, then tried one > this morning; was certainly not idea. - Mike (Do you mean ideal?) The loaf we're working on was baked on Saturday, I think. What is unsatisfactory about your rolls, MIke? If it's the taste, I can't help you -- if you like the taste you like it; if you don't, you don't. Putting the bread in a plastic bag will soften the crust. I usually leave the loaf uncovered the first day. I just set it cut-side down on the counter. YMMV. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009 |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
"Melba's Jammin'" ha scritto nel messaggio Putting the bread in a plastic bag will soften the crust. I > usually leave the loaf uncovered the first day. I just set it cut-side > down on the counter. YMMV. Barb, we have bread bags that are not guarantees of perfect bread but keep it a lot better than anything but wrapping tightly and freezing-- canět deal with that everyday. They consist of two cotton bags sewn together and between the two layers is a layer of plastic with perforations all over. There's a drawstring closure. I slap a piece of foil over the cut edge(s) and stick it in there. If I ever forget it and it gets mildewed, it jumps into the washer and washes itself. They make a smaller one for cheese, most of which are not refrigerated here. Anyone traveling in Italy should consider these as a souvenir if they like cheese and bread. |
Posted to rec.food.cooking
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I CURSE you, Barb Schaller!!!
In article >,
"Giusi" > wrote: (snipped Judith's description of bread bags) > Anyone traveling in Italy should consider these as a souvenir if they like > cheese and bread. Next time. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009 |
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