I woke up early this morning, i have to make a whole wheat bread for the weekend sabbath meal, my soup is already in the freezer, i have rice pilaf portioned out etc., But where is the bread?
Kidding me right? I have a 20 quart brand new mixer and my starter is bubbling, had to feed it last night before i went to bed, no choice but to bake today. I had to return the starter bowl 3 times before i decided to finally bake, it rained early this morning and there is a police car parked near the bridge side front of our house.
So i mashed to sweet potatoes, i decided not to use any sugar in the dough, added a piece of egg, and for tenderness, just 1 tablespoon of 0 trans fat crisco shortening. That's all, i am relying hopefully that the starter will provide the flavor and moisture in the dough.
I will not be hurrying the dough, so the new york chill is fine for today, and i am saying just today because for the life of me i have to figure out a way not to buy a proofing cabinet and still have my breads in under 5 hours. I miss the Philippines!!!!! Please, if anyone knows how to teleport me back to my kitchen in North ridge, do it now....
just don't forget my mixer, it cost me a thousand bucks!!!
2 hours, 3 hours, still counting..... the dough is still chilling out....Looks pretty good, salmon color... I could be halfway through this one baguette if i am in the Philippines.
Fine, tomorrow is sabbath and i will be resting reading through this Hebrew prayer i copied for like an hour..... i wonder if they are using my oven and mixer back home....
Marge,,, i sent you the ebook last night
Kidding me right? I have a 20 quart brand new mixer and my starter is bubbling, had to feed it last night before i went to bed, no choice but to bake today. I had to return the starter bowl 3 times before i decided to finally bake, it rained early this morning and there is a police car parked near the bridge side front of our house.
So i mashed to sweet potatoes, i decided not to use any sugar in the dough, added a piece of egg, and for tenderness, just 1 tablespoon of 0 trans fat crisco shortening. That's all, i am relying hopefully that the starter will provide the flavor and moisture in the dough.
I will not be hurrying the dough, so the new york chill is fine for today, and i am saying just today because for the life of me i have to figure out a way not to buy a proofing cabinet and still have my breads in under 5 hours. I miss the Philippines!!!!! Please, if anyone knows how to teleport me back to my kitchen in North ridge, do it now....
just don't forget my mixer, it cost me a thousand bucks!!!
2 hours, 3 hours, still counting..... the dough is still chilling out....Looks pretty good, salmon color... I could be halfway through this one baguette if i am in the Philippines.
Fine, tomorrow is sabbath and i will be resting reading through this Hebrew prayer i copied for like an hour..... i wonder if they are using my oven and mixer back home....
Marge,,, i sent you the ebook last night
Comments
Haven't tried baking it yet but I would be very sure that I can follow your procedure. You are such a great and unselfish person.