yeast

Artisan Bread in Five Minutes a Day - Master Recipe

I've made a few breads out of Peter Reinhart's Bread Baker's Apprentice, and many more out of other sources, but I've found that the amount of time I need to invest to make a great hearth bread is much more than I can spare.

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Rhubarb Mother

I've put off starting a sourdough mixture for a long time, and for a lot of reasons. This week, I just didn't have any more excuses. This starter begins with rhubarb from our garden - just another item (like cabbage) that you can use to start a sour mixture.

This method comes from the Fergus Henderson cookbook Beyond Nose to Tail and is the basis of a number of bread recipes in his book. It's my goal to use this starter in a BLT challenge, so I wanted to try it out first.

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Brioche

Brioche was one of the reasons I bought my stand mixer. Well, maybe it wasn't a conscious consideration, but I had burned out two Kitchen Aid mixers working with bread dough, and my friends who had the biggest Kitchen Aid still complained about how it handled bread. When I finally picked a stand mixer, I got a DeLonghi that could handle about 10lbs of dough with a 1000-watt motor. I picked it because of that, and because it's got a standard stand mixer design and could handle simple things like making meringue.

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Rhubarb Hefeweizen, Part 2

Bottling night arrived, and we had a good haul for 5 gallons of beer - 26 bottles (all around 18 - 24oz). It's still pretty bitter, but we added some sugar and put the caps on and will hope for the best. There's not much rhubarb flavor to the beer - there was some initially - but it looks like a nice, milky wheat beer nonetheless. In a couple of weeks, we'll celebrate and pop open a bottle or two.

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