Potato sorrel soup

In Uncategorized on May 22, 2010 at 9:07 pm
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    7       c            Water
    3       md           Leeks -- the white parts only
                         - chopped or cut
                         - into 1/4-inch rounds
    6       c            Loosely packed sorrel leaves
                         -the stems removed and
                         - leaves roughly chopped
      1/2   ts           Salt (to taste)
    1 1/2   lb           Red potatoes -- quartered
                         - lengthwise & thinly sliced
                         Freshly ground pepper
                         Creme fraiche
    1       tb           Chives
                         - thinly sliced or snipped

   This is a rather rustic soup. For a more refined
   version, pass it through a food mill before serving.

   MELT THE BUTTER IN A SOUP POT and add 1/2 cup water.
   Add the leeks, sorrel and salt, then cook gently,
   covered, for 5 minutes over medium-low heat. Add the
   potatoes and cook another 10 minutes, stirring
   occasionally, then pour in the rest of the water and
   gradually bring the soup to a boil. Lower the heat and
   simmer until the potatoes are tender, about 30
   minutes. Once the potatoes are soft, help break them
   down by pressing them against the side of the pan,
   making the soup as rough or smooth as you like. Or, if
   you prefer, pass the soup through a food mill. Taste
   the soup for salt and add more, if necessary. Serve
   with freshly ground pepper, a spoonful of creme
   fraiche swirled in and a delicate sprinkling of chives
   over the top. If you've got garden chives and they're
   in bloom, separate the individual flowers at the base
   and sprinkle on a few along with the green stems.
from recipesource

upside down banana bread

In Uncategorized on April 10, 2010 at 11:43 pm

was yummy! thanks for the recipe and photo, Julie!

Banana+Upside+Down+Cake Banana Upside Down Cake

100% Spelt Levain Bread….. new syntax

In Uncategorized on April 5, 2010 at 12:54 am

yikes …

read on from the fresh

At SFBI, we did a 100% Spelt bread using dry instant yeast.  To soften the bitterness taste of spelt flour, we did a poolish as the preferment for this bread.  The result was very pleasing.  Two things about that spelt bread I found worthy of a mention from my own perspective:

(1) The weak gluten in spelt flour is such that its mixing technique needs a bit of attention.  Its protein may be high (14.2% according to the bag of my organic spelt wholemeal flour), but a lot of it is not gluten forming protein.  However, while it is a weak flour, its gluten will happen fast (sounds counter-intuitive, doesn’t it); and therefore, we need to mix faster when we are working on the spelt flour.  Towards that end, at SFBI, we used the double hydration method to try to get the gluten developed at an early stage before all recipe water is added.  (For a description of double hydration, please see my post on Chocolate Sourdough)  Also note that to mix faster does not mean that we use a vigorous mixing or kneading motion because spelt is a fragile flour.

(2) The spelt poolish after it’s been fermented shows a lot of foams on the surface.  The froth resulted from the weak flour unable to trap in gasses produced by the yeasts as seen below:

<<< now, read on here,… it’s a 3 day process…..  >>>

An Voila, after 3, maybe 4 days of loving to get to this…


Get every new post delivered to your Inbox.