Greetings from SFO!

[wtg]

Add me to the cold start school. Seems to work fine.

[Jodi]

Also, I slice mine and stick it in the freezer if it doesn’t get eaten right away. Great for French toast later. Or regular toast, for that matter.

[wtg]

Breadtopia did an experiment using various types of water:

https://breadtopia.com/what-kind-of-water-should-i-use-to-make-sourdough-starter/?utm_content

[Steve Miller]

[Mik]

So jealous as I love bread but don’t eat much. If I baked that would change. Same reason I don’t get good at the high art of pie crust.

[wtg]

@Steve-Miller said in Greetings from SFO!:

I’ve never had Panzanella and I want to try it.

Especially good in the summer when home grown or farmer's market tomatoes are abundant.

[Mik]

Yes. I used Campari tomatoes which are good. Most recipes will tell you to let it sit for half an hour after you mix the bread in. I think that’s a mistake. To me it just makes the bread mushy, so I let the vegetables sit for a while to meld and put the bread in right before serving.

[Big_Al]

Who would have guessed that a baking thread would become our record holder. Over 2K views and counting.

Big Al

[Steve Miller]

I messed up and let the Easter loaf proof way too long. Baked it anyway but I think the Easter loaf may end up being the Easter croutons.

[Mik]

Croutons are good….

[wtg]

Sourdough bread pudding?

Sweet: https://www.pantrymama.com/sourdough-bread-pudding-recipe/

Or a savory bread pudding/strata: https://www.easyanddelish.com/savory-bread-pudding-for-christmas-breakfast/

[Steve Miller]

I read that the next time this happens I should spread it out in a sheet pan and make foccicia.

[Steve Miller]

So the overpoofed Easter loaf was over proofed. I punched it down and let it proof another 4 hours then baked it.

Definitely still overproofed. Kind of sticky, wouldn’t shape, impossible to score. Actually rose a little but not a lot.

A bit dense, a bit chewy but the most delicious bread I’ve ever eaten! Very sour (yes!), absolutely perfect dipped in evoo and balsamic with cracked pepper and shaved Romano cheese. We ate every crumb.

I might make all of my bread that way.

[wtg]

Bread making is such a wonderful experiment. Sounds like you're having fun!

[Steve Miller]

I am!

[wtg]

Have gone back to adding 20 g or so of EVOO.

The flowers are the ones that the rabbits chewed off my Virginia bluebells last week. They opened up!

@Steve-Miller , I think of you every time I make sourdough bread now.

[CHAS]

Ok, I am hungry. Are you happy now???

[wtg]

@wtg said in Greetings from SFO!:

Or a savory bread pudding/strata: https://www.easyanddelish.com/savory-bread-pudding-for-christmas-breakfast/

Had about a pound of leftover bread, so decided to try the recipe. Just out of the oven, resting.

Overall rating: 4/5 stars.

Notes and observations:

We used a sharpish cheddar cheese instead of gruyere. Probably should have stuck with the gruyere or a Swiss of some sort. Felt like it needed to be "nuttier".

The rosemary didn't sound like what we wanted, so we just used some dried fines herbs. Fresh something would be better.

Didn't have green olives, used Kalamata instead.

I think next time I would use half-and-half instead of whole milk. Felt like it needed a little more richness.

The combination of leeks (I use the green parts) and red peppers makes it very Christmas-y.

I like veggie things but felt like it needed a little something meaty. I think I'll add some Lombardi Italian turkey sausage next time around; it's practically indistinguishable from the pork Italian sausage but much less fat. Diced ham, even a small amount, would be another good addition.

All in all, definitely a good base recipe that we plan to adjust/embellish. It was very tasty and filling and a great way to use up leftover bread.

Next strata experiment:

https://www.emerils.com/127131/savory-wild-mushroom-bread-pudding

Definitely will ditch the molasses, though. That sounds plain weird.

[wtg]

Lazy sourdough.

https://breadtopia.com/slow-lazy-sourdough-bread/?utm_content