Greetings from SFO!
-
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
-
-
I’ve never had Panzanella and I want to try it.
Great idea!
@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.
-
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.
-
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.
-
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/
-
I read that the next time this happens I should spread it out in a sheet pan and make foccicia.
-
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.
-
I am!
