Skip to main content

I did NOT Panic-Buy All This Flour #AdventuresofDoughbaFett


Yesterday morning I lamented that I was out of flour. Didn't I just buy ten pounds of flour last week?!? Yes. But I have been doing a lot of baking. I mean a lot.


Just over the past weekend - cornetti, my first, second, and third attempts at a sourdough boule, naan, and pork bao - were all on my table. And that was just the savories.


I also made a carrot cake and jasmine tea cakes. Yes, this shelter-in-place order is great for expanding my baking skills; it is not great for my waistline! But it's given me lots of recipes to post. All of those will be shared soon. Stay tuned.

Within hours of posting the photo of my empty flour bag and asking local friends if they had seen any flour in any stores, I had a friend deliver two gallon bags with flour to my office. Another friend offered me her Tartine Bakery cookbook. When I got home there was a container of bread flour and a 25-pound bag of all-purpose on my doorstep. And, because I didn't know all of this was going to happen, I ordered a 25-pound bag of flour from a friend whose restaurant is currently closed.


I'm set for flour...for a little while anyway. But I feel a little like a flour hoarder. Really, I didn't panic-purchase this. And, really, I will use it. In fact one of those gallon bags is almost gone already since I baked one loaf, fed my starter, and have another loaf on the rise. I did offer flour to anyone in my Secret Sourdough Society because I'm happy to share as we all figure out how to make sourdough.


So, last night, while the boys watched a silly animated movie, I sat down with a glass of Scotch, some cheese curls, and the Tartine Bakery cookbook to try and figure out what I've been doing wrong.

Once I get my sourdough dialed in, folks, bread for everyone who gave me flour! I promise!

You can follow the complete Adventures of Dough-ba Fett here.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas