Archived posting to the Leica Users Group, 2014/02/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]On Feb 11, 2014, at 1:44 PM, Douglas Barry wrote: > Great stuff, receipe for the bread before I condemn the use of the devil's > paste (peanut butter)??? To us europeans the DP is a baffling american > conundrum. I've surveyed far and wide (two people) and all are against the > paste. > > :-) > > Douglas > > ----- Original Message ----- From: "George Lottermoser" <george.imagist at > icloud.com> > To: "Group Users Leica" <lug at leica-users.org> > Cc: "Leica Reflex" <leicareflex at freelists.org> > Sent: Tuesday, February 11, 2014 7:14 PM > Subject: [Leica] The rabbit hoes we dive into. > > >> c & c always welcome and appreciated >> >> <http://www.imagist.com/blog/?p=8543> the "daily breakfast bread" has long lost the 'recipe' and has become an every other day ritual. assuming you're maintaining a healthy whole wheat sourdough starter: half a cup goes in a bowl heat a cup of water to little warmer than body drop 4 grams of yeast into the hot water and let it foam up a bit 5 - 10 minutes pour into the sourdough starter and mix it up add a cup of your choice of flour - bread, all purpose, whole wheat whatever you're in the mood for mix and let sit for however long you may want the sour to taste this "sponge" could be used in a couple hours or 8 or 10 or 18 or When you're ready to make bread add raisins, walnuts, cinnamon, (salt, cranberries, and/or ?) Add another cup of flour and mix til it pulls away from the bowl. Now you have to figure out how much more flour you're going to use (won't be more than another cup but could be much less) by how it feels when you're kneading the dough. I lean toward as much hydration as possible while still being able to work with the dough Knead for a good ten minutes. Let rise for couple hours - 'til more or less doubled in volume fold over a few times then form loaf make some slits in the loaf and allow to rise again for 30 - 90 minutes (depending on temperature) make final slits preheat oven to between 400 and 450 F I use a baking stone and various covers that also preheat I may cover the bread with a hot cast iron dutch oven, enamel roasting pan, glass oven bowl all of which seem to provide slightly different colors and finishes The loaf in this post was baked for 30 minutes in a covered cast iron dutch oven with an additional 20 minutes with the cover off to arrive at the color you see. Basically this is a 1/2 cup starter, 1 cup water, 3 cup flour approach with appropriate variations to taste, texture, spring, seeds, fruits, etc. As far as peanut butter, almond butter, walnut butter, etc. I guess I'd ask - do you like nuts? I love nuts. I love them raw, roasted, buttered, in cookies, doughs, pancakes, on ice cream et al. As a vegetarian I also consider them a good source of protein and healthier than melting butter on my toast in the morning. If you've not tried fresh buttered nuts - perhaps you haven't actually had a decent "nut butter." Much like coffee - you can very the flavor and texture by the nut butter depending the roast and variety of the nuts. It's really just another variation like tahini, humus or other wonderful pastes Regards, George Lottermoser george at imagist.com http://www.imagist.com http://www.imagist.com/blog http://www.linkedin.com/in/imagist