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mikephillips
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Not even just organic chemistry, just a basic introduction would teach the individual symbols and basic elements/compounds. Had my only chemistry in high school years ago and knew what the two together meant.
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Bread.
- Thread starter DavidApp
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David, that is terrifying.
Bought some freshly baked sourdough bread from a store in Sarasota. Made sandwiches and put the rest into the freezer. Bread and most baked goods in Florida are terrible when you've been used to fresh bread from Cerbone's Bakery and the few other bakers still in business in the NY Metro area. Most have gone out of business because the kids don't want to get up at 4 am to start baking and the owners who retired have just given up the business.
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Dammm... I can almost smell that!
Yep! But a doughnut shop in a resort town on the Lake Erie shore east of Cleveland is an exception. Younger bro worked there as a summer job back in the '60's. "Pappy" would not allow the crew to know the dough recipe, he'd prep it before they got to work at 4AM!
Paul said:
Yep! But a doughnut shop in a resort town on the Lake Erie shore east of Cleveland is an exception. Younger bro worked there as a summer job back in the '60's. "Pappy" would not allow the crew to know the dough recipe, he'd prep it before they got to work at 4AM!
Gliderman8
Great Pumpkin
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David - if you lived within five miles of me, I'd be at your door every morning. Wow - does that look good. I envy you having time to do that!
Tom M.
Tom M.
glemon
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That is some great looking bread. The story in my family goes something like this. If Grandma didn't serve bread with supper he would ask "did the baker die?".
I love bread, but am too busy or lazy to cook it for myself. Seems like a lot of it, even the bakery fresh stuff in the grocery store, is being made cheaper (tastes like flour, water, and something to make it rise, soft, but no density or flavor) to keep prices from getting even more crazy than they already are. I feel the same way about pizza, but that is a topic for another day.
A nice compromise if you don't have time to make your own bread is the Pillsbury popping fresh loaf. A little butter and garlic on top makes for a very tasty bread.
I love bread, but am too busy or lazy to cook it for myself. Seems like a lot of it, even the bakery fresh stuff in the grocery store, is being made cheaper (tastes like flour, water, and something to make it rise, soft, but no density or flavor) to keep prices from getting even more crazy than they already are. I feel the same way about pizza, but that is a topic for another day.
A nice compromise if you don't have time to make your own bread is the Pillsbury popping fresh loaf. A little butter and garlic on top makes for a very tasty bread.
My main bread recipe is from a book called "Artisan Bread in 5 minutes a day. Very simple and it truly does take 5 minutes of work time. No kneading and resting. It has Flour, water, salt and yeast. Great taste and texture but I have noticed that different flour suppliers have a different taste/texture.
David
David
Gliderman8
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Question David:
Does the type of oven that you cook the bread in make a difference?
I know you built the wood fired brick oven that you cook the bread in... would you get similar results in a regular oven?
Does the type of oven that you cook the bread in make a difference?
I know you built the wood fired brick oven that you cook the bread in... would you get similar results in a regular oven?
Hello Elliot
The brick oven does seem to produce a crisper crust but most of the time I cook it in a regular oven on a Pizza stone. I have a pan in the oven and I add some water when I put the bread in to bake. It adds steam which is meant to help the crust develop.
Apart from the crust crispiness the bread cooks just the same. Often a little faster in the brick oven as the temperature control is not an option. You just wait till it seems right.
Pita is a brick oven only for me now.
David
The brick oven does seem to produce a crisper crust but most of the time I cook it in a regular oven on a Pizza stone. I have a pan in the oven and I add some water when I put the bread in to bake. It adds steam which is meant to help the crust develop.
Apart from the crust crispiness the bread cooks just the same. Often a little faster in the brick oven as the temperature control is not an option. You just wait till it seems right.
Pita is a brick oven only for me now.
David
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