Baking Life H
Baking Life is an amazing and fun baking simulation game. Here, you can open your own Dessert Shop and hire your own chef to cook the delicious desserts from all over the world and enjoy the joy of baking. Donuts, tiramisu, ice cream and waffle, whatever you want, you can find it here.
Nancy Silverton is absolutely passionate about making good bread. And she is generous with her guide for as many people as possible to do the same.If sourdough is so wonderful, why can't more people use it to make bread?
For one thing, I think people have been scared off. Few things are as intimidating as bread making.
What I hope to do with this book is make the process less mysterious. Xxv 'the baking life')But as I read through this mostly excellent book, I couldn't help Nancy Silverton is absolutely passionate about making good bread. And she is generous with her guide for as many people as possible to do the same.If sourdough is so wonderful, why can't more people use it to make bread? For one thing, I think people have been scared off. Few things are as intimidating as bread making.
What I hope to do with this book is make the process less mysterious. Xxv 'the baking life')But as I read through this mostly excellent book, I couldn't help shouting out 'what?! That's so complicated!' Every so often.For instance, Silverton calls for adding organic grapes on Day 1 of creating a natural starter. She also calls for a little more than a pound (!!) of flour on day one. It's as if she forgot that she was writing for the home cook instead of someone starting a bakery. She also suggests that while it's ' technically possible to make bread' after day 4, that ' the bread you'd get wouldn't taste or look as good as it could.'
At day 10, she advocates regular feeding of the starter. And by regular, she means regular. She suggests feeding the starter 3 times a day, saying,Don't miss a feeding! Other recipes may require starters to be fed only once a day, but think how you feel at the end of the day if you don't eat until dinner. 35 'a lesson in bread making')Feed the starter 3 times a day?!
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Is she crazy? That's so much flour!!I had to keep reminding myself that this book was published in 1996. I wonder if Silverton is still following this regimen.Still, the book is full of good ideas and is definitely one that can be added to the standard breadmaking cookbook shelf. For anyone who already has a starter going, her recipes look to be very good.If you're not careful, the bread can take over your life. If I were only slightly more tolerant, more observant—more flexible—the bread would work with me, no matter what the conditions or the climate. Xxiii-xxiv 'the baking life') Whole-wheat flour does contain more nutrients than white flour, but our bodies can't absorb most of them becasue whole-wheat flour works its way through our systems too fast.
Most of the vitamins in white flour, on the other hand, do get absorbed, so the battle between white and whole wheat turns out ot be a draw. (-p.7 'elements of bread') Technically, you can let dough rise—or 'proof'—free from, with no basket, bowl or special equipment. But to hep the loaf keep its shape, it's best to put your dough in a cloth-lined banneton or unlined willow proofing basket. You can order these by mail (see Appendix, 'Sources'), but it's siple to improvise. The basket should be high enough to allow the dough to double in volume (when properly proofed, some doughs will rise just above the lip of the basket); its width should be just slightly greater than that of the shaped bread.
(p20 'tools for getting started') The most important tools of all are your hands. Don't hesitate to do as much as possible with them instead of a mixer, a spoon, or any otehr tool that distances you from the dough. The more you are in direct contact with your dough, the better you will get to know its idiosyncrasies and the better baker you will become. (-p28 'tools for getting started') The more you bake bread, the more desirable wild yeasts you let loose in your kitchen, and the better your bread will be. It's almost like seasoning a cast-iron pan, only your'e seasoning the whole room. Follow your own instincts, not my instructions.
And don't despair if your first few loaves don't look the same as the examples pictured in this book. In bread making, mistakes are edible. (-p 30 'a lesson in bread making') If you want to become a great bread maker, think of every loaf you bake as a cooking lesson. You ccan teach yourself a lot just bey taking a good look at what you've baked and noting how the process went. Any time you encounter changes in weather or the temperament of your dough or starter, jot them down.
Eventually, you'll find yourself changing my recipes slightly to fit your environment and your lifestyle. Ultimately, you should rely more on your own notes than on this book. (p56 'a lesson in bread making') After you've baked with this book awhile, you may feel confident enough to bake without a recipe. You may want to create your own breads in a totally different style than mine or anyone else's. There are millions of possibilities. Trust your instincts.
(p.109 'breads made with white starter')To make:. Walnut bread p 75 ('make sure you put in the oven when it's ready. If you wait too long, you'll end up with an extremely sour flavor that camouflages the taste of the walnuts, and a chemical reaction from the walnuts that gives the crumb an unattractive purplish color.' ).
Potato dill bread p86 (but without the dill, please.). raisin brioche p 120. fig anise bread p148. Whole-wheat sandwich bread (with wheat berries and toasted sunflower seeds) p. 175. Izzy's New York Rye p194 ('dissolve cornstarch in 1 teaspoon tap water. As soon as the water in the saucepan comes to a boil, add the dissolved cornstarch.
Stir continuously with a whisk or wooden spoon until the mixture comes to a boil again and is slightly thickened' Set aside. When the loaves are done, remove them to a cooling rack and 'Immediately brush the entire surface of each loaf with a thin layer of the cornstarch mixture.
(If the bread is not coated quickly enough, the mixture will soften the crust.) The crust should be a deep mahogany brown and when it cools may lok crackled like an old piece of porcelain.' ). Normandy Rye (with hard apple cider) p190. pretzels p 215. Rye Currant p 206. bagels p220.
English muffins p 229 (Silverton claims that 'it's fairly easy to buy good English muffins at the grocery store'!! I'd like to live where she does. So her English muffins have added rye chops, sunflower seeds, wheat germ and bran to 'add texture and flavor'. croissants p 232 (commercial yeast and wild yeast). This is the book that taught me sourdough baking. I like Nancy's book because I felt that if I followed her direction to a tee that I was going to get good results.
Yes, her directions are often very wordy but they were thorough and necessary to me. There were clear explanations for why you needed to do one particular thing or another and good recommendations for trouble shooting, while other long paragraphs performed the difficult task of describing what you wanted in your dough at each This is the book that taught me sourdough baking. I like Nancy's book because I felt that if I followed her direction to a tee that I was going to get good results. Yes, her directions are often very wordy but they were thorough and necessary to me. There were clear explanations for why you needed to do one particular thing or another and good recommendations for trouble shooting, while other long paragraphs performed the difficult task of describing what you wanted in your dough at each stage.something difficult to convey in words, much easier to do in person. I do wish that in addition to wordy descriptions, there were condensed versions of her directions.
Once I've done a recipe, I don't want to have to plow through all of the text each time. I just need a quick reference to trigger what I have already read and done previously.I found myself highlighting the book like I was in college and scribbling quick step numbered directions in the margins. But I guess, in many ways, this is like a textbook. It is thorough and must be read several times over to digest. It is worth it though, and I have made great bread because of it. I did not use Nancy's instructions for creating my own starter, which seemed unecessarily complicated.
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I got a start from a friend, who started hers from one of the many sourdough starters at Cultures for Health. It's a wonderfully strong starter with excellent flavor.
The two recipes I use the most from this book are the country loaf and the bagel recipe. I miss my daily baguette/fougasse/fisselle that we used to get from the boulangerie in the village. The rosemary and garlic loaf from La Brea Bakery had a decent crust and flavor, for a mass-market bread, so I decided to see what their technique was like. Their starter takes 2 weeks to make, but this shows a dedication to the craft. I can't hope to make bread as good as our friend Benoit's, but I can try to make the best American bread. The owner of a French bistro down the street, who trained I miss my daily baguette/fougasse/fisselle that we used to get from the boulangerie in the village. The rosemary and garlic loaf from La Brea Bakery had a decent crust and flavor, for a mass-market bread, so I decided to see what their technique was like.
Their starter takes 2 weeks to make, but this shows a dedication to the craft. I can't hope to make bread as good as our friend Benoit's, but I can try to make the best American bread. The owner of a French bistro down the street, who trained in France, said that the flour used there is different from the flour used in the US. And that the US prevents other countries from importing their grain, presumably to protect US interests.
I can understand that.So I guess I should get to work on my starter. You want to research the care and feeding of sourdough? You want to grow your own? You want to make the most addictive waffles ever-and with almost all the work done the night before?
This is the book for you.As is true with any cookbook, this one contains recipes I've tweaked to suit my tastes better. Nonetheless I find that Silverton's thorough and clear exposition of why sourdough does what it does, and how to 'read' the dough and the finished loaf, is immensely helpful both in guiding You want to research the care and feeding of sourdough? You want to grow your own? You want to make the most addictive waffles ever-and with almost all the work done the night before? This is the book for you.As is true with any cookbook, this one contains recipes I've tweaked to suit my tastes better. Nonetheless I find that Silverton's thorough and clear exposition of why sourdough does what it does, and how to 'read' the dough and the finished loaf, is immensely helpful both in guiding beginners and in supporting more experienced bakers as they branch out into recipe adaptation and development.