Re: Good Bread (an oxymoron to some!) To me: HEAVENLY!

[Guest guest]

" A still-warm crusty French baguette, with a chewy, sensuous center, ripped into

chunks,

dipped into a big plate of fresh raw Bariani green olive oil, fleur de sel

seasalt, cracked

black pepper and a stemmed glass of good Italian Chianti? Oh, yeah, a few large

green

olives on the side, a sliced and crispy-juicy organic apple and, while we are at

it, some

thick slices of home-made salami! Now you did it, I'm drooling! "

Well- in my 35 years I don't think I have as much experience with bread as you

do- but I would have to say that my idea of a FANTASTIC meal is good hot crusty

bread, a hearty flavorful raw cheese, a variety of fruits and a good red wine.

Oh yes- and European dark Organic chocolate. Ok- now YOU did it!!! I am drooling

too! Is it too late for cheese and apples?

Also- I am south of the cities... so the abundance of good bread stores don't

abound here. Sigh.

[Guest guest]

I was going to mention Rustica, but Will beat me to it. The absolute best

baguette in the state, in my opinion. Their brioche is perfect as well. I've

been trying for over a year to get their products at the restaurant, but they do

not deliver to Stillwater, and I have not yet figured out a way to get their

products without me driving hours and pouring cash into my gas tank.

We're actually getting our stuff from New French. They have a good product, but

they've almost gotten too commercialized. You can find New French stuff almost

ANYWHERE nowadays. If you have a Kowalski's near you, that's what they sell.

I'm also getting good stuff from Bread Art in Bayport. Very small operation,

but they obviously love what they do.

This isn't local, but worth mentioning... I was ordering cheese from

zingermans.com (mail order company based in Ann Arbor, MI) and as an

afterthought, ordered a loaf of sourdough as well. THE BEST BREAD I've ever put

in my mouth. If you ever find yourself ordering from them or are in the area,

you wont want to miss it.

[Guest guest]

Speaking of bread, has anyone had any luck with a sourdough starter

around here? Any tips? I'd like to give it a shot but if it's a pain

to catch some wild yeast I won't freak out my husband with it.

- Tipper

[Guest guest]

Sour dough starters actually don't catch wild yeast so much as grow the

yeast and lactobacteria that is present on the grains. Keep your stuff

you use really clean and it should work o.k.

Or you can get the Oregon Trail starter which is free.

sourdoughhome.com is a GREAT place to learn about artisan breads.

My absolute favorite bread is a cold rise desem. I'm baking this bread

this morning after letting it rise in the fridge for 24 hours.

It will be dense, chewy and tender at the same time with a sour chedder

cheese like flavor.

--

*~*~* Jo @ *~*~*

http://laudodeumfarmholisticgoatcare.blogspot.com/

Complimentary and Alternative Goat Care. Exploring the world of

alternatives in an effort to promote sustainable and humane Farm and

Family Friendly options for raising goats.

We raise happy and healthy Kinder and Nigerian Dwarf goats for small

farms, homesteaders and families with young children.