tag:blogger.com,1999:blog-12249309050303285922024-03-05T15:50:10.593-05:00The Upper Yeast SideSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-1224930905030328592.post-42643630630755612102012-09-23T11:32:00.004-04:002012-09-23T15:45:32.337-04:00Sourdough Waffles: The King is BackAndy and I make a batch of sourdough waffles or sourdough pancakes once a week from our NYC grown, Northampton transplanted sourdough starter. We do this partially for starter care, to keep it in regular use by supplementing bread baking with breakfast foods, and partially because we are addicted to decadent and hearty breakfasts. <br />
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Here's what happened this morning... Andy got out of bed before me (this almost never happens) and was antsy to whip up a waffle batter. Since the usual sourdough waffle or pancake recipe comes straight from my head and my head was still half dreaming I told him to try the Sourdough Waffle recipe in <i>King Arthur Flour Baker's Companion**</i> as a jumping off point. <br />
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So now, the Pumpkin Queen has been reunited with The King (Arthur) on the UYS.<br />
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Andy didn't get too adventurous in his adaptation, only halving their recipe all except for the eggs. The boy likes eggy waffles.<br />
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<b>Sourdough Waffles</b><br />
<i>Adapted from King Arthur Flour Baker's Companion</i><br />
Yields about 8 round seven-inch waffles<br />
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<u>Sponge</u><br />
1/2 cup all purpose flour<br />
1/2 cup white whole wheat flour<br />
1 tablespoon sugar<br />
1 cup buttermilk (we used powdered buttermilk/water)<br />
1/2 cup sourdough starter<br />
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<u>Batter</u><br />
2 large eggs<br />
1/4 stick butter, unsalted and melted<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
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Combine all the ingredients for the sponge and let it sit for as little as 5 minutes and as long as 8 hours.<br />
Beat together the eggs, butter salt and baking soda. <br />
Blend the batter mixture into the sponge.<br />
Know your waffle iron and spray or butter it for the first waffle if it tends to get grabby.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPa9vGUEBrJ7qjLyjnW50FciodDLyNyy9mQA-zzyIEF6329aypgGWfutctDwXZaTqty8LrQbuyPOgbJS5GiLEtdy3Ht7hqEQulpiI1HDXSjYPrrrcX0OZrMiGOsZR0UcHippy_Zw2qgV0/s1600/IMG_0548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPa9vGUEBrJ7qjLyjnW50FciodDLyNyy9mQA-zzyIEF6329aypgGWfutctDwXZaTqty8LrQbuyPOgbJS5GiLEtdy3Ht7hqEQulpiI1HDXSjYPrrrcX0OZrMiGOsZR0UcHippy_Zw2qgV0/s320/IMG_0548.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last nights homemade whipped cream (that topped KAF's Classic Pumpkin Pie) <br />
turned into whipped butter this morning</td></tr>
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Notes and Variations:<br />
So, the waffle batter I typically throw together is a bit thicker than this one, my liquid to flour ratio is closer to the one we use for pancakes. I noticed that with this thinner batter there is a fine line to walk in terms of filling the waffle iron. It's a line well worth walking because the waffles turn out so perfect once you figure out exactly how much batter to add. Just be aware, overfill and you get spill over, under fill and you get hole-y waffles. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIL6hiKdCayfDoBG6rzGuT_YB42bmYfRlwKmpkuw_zIL6ba9pxPncIme7Z-dpvHh83ygYYzEZjTodnb8bPBnQXLDyPqE5Rz5VgOFoKVOLKjtmK6HEyPxOdjnuLvOEDwbUXmhJPVhfskg/s1600/IMG_0556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIL6hiKdCayfDoBG6rzGuT_YB42bmYfRlwKmpkuw_zIL6ba9pxPncIme7Z-dpvHh83ygYYzEZjTodnb8bPBnQXLDyPqE5Rz5VgOFoKVOLKjtmK6HEyPxOdjnuLvOEDwbUXmhJPVhfskg/s320/IMG_0556.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exhibit A</td></tr>
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What I really love about this recipe, besides that is makes delicious, light waffles, is that you can let the sponge sit overnight if you've planned ahead for waffles, or "for whatever shorter time span is practical." That's a big deal.<br />
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Some variations I plan to try in the future are supplementing a tablespoon of applesauce for half the butter and adding some ground flaxseed to the sponge. And clearly I'm nuts for lots of fruit and nut combos. <br />
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I'm wa-full,<br />
Sarah<br />
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**This book is one of the best gifts I've ever received. I am so lucky to have great cousins to gift it to me. Thanks! If it's not on your bookshelf already I recommend you put it on your birthday/holiday wish lists and wedding registries ASAP. Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1Northampton, MA, USA42.3250896 -72.641201342.278131099999996 -72.7201653 42.3720481 -72.5622373tag:blogger.com,1999:blog-1224930905030328592.post-74743175378452424462012-09-10T12:22:00.000-04:002012-09-20T15:17:09.028-04:00The Pumpkin Queen Has ReturnedWell it certainly has been a good long while since I've written a post here on the beloved UYS. I think about it often, but between the two moves that I've made since Sar and I parted ways, the new job I've started, and my general laziness (le sigh), I've neglected to share with anyone the delicious things I've been cooking.<br />
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I would also like to admit that I don't bake nearly as much bread as I did when I was with Sar. Its hard to keep up with bread-baking when you're the only bread-baker in the home. It's much more of a team sport.<br />
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So what brought me back? Pumpkin, obviously. And the fact that I now have space for my KitchenAid in my new apartment!!! <br />
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<em>{Queue the fireworks and celebratory brass band}</em></div>
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Now, as much as I loved to join Sar in a 15 minute kneading relay, there is something to be said for a beautiful stand-mixer that will do that for you. I confess that many a delicious-looking bread recipe got passed over by me since leaving the Upper East Side because I didn't have the counter space or energy to be The Lone Kneader. And now that I have granite countertops, crumbs tend to get lost in the dark/speckled surface and it freaks me out that I never have it clean enough. I don't want to knead any errant crumbs or God-knows-what into my breads, now do I?? So the KitchenAid really just does the trick. No messes or sore arms; only delicious baked goods.</div>
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So what <em>did</em> I bake this weekend? <strong>Pumpkin Bagels!</strong> And holy cow are they good. I used <a href="http://www.thegalleygourmet.net/2010/11/11122010-spiced-pumpkin-bagels-well-i.html" target="_blank">this recipe</a> for Spiced Pumpkin Bagels from The Galley Gormet and made only the slightest alterations, so I'll share those here, but you'll need to follow Nicole's lovely post to get all of the deets. </div>
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<li>While I prefer adding the spices individually as her recipe calls for, I have a small container of Pumpkin Pie Spice that I'm trying to use up. I replaced all of her spices with 2 teaspoons of Pumpkin Pie Spice, an extra dash of cinnamon because it's amazing, and also a dash of ground cloves because I feel like they belong there, too.</li>
<li>I used dark brown sugar instead of light because a) it's all I ever buy and b) I really like molasses so it just appeals to me more. I think straight molasses would be too over-powering to add to the recipe, though.</li>
<li>I didn't do this, but will when I make the bagels again...add salt. I think the recipe needs 1/2 to 1 teaspoon of salt added to balance the sweet flavors and add a little depth. The OJ gives it a little something, but I missed the balance that salt brings to the table.</li>
<li>I added about 2-3 tablespoons of malted barley syrup to the water that I boiled the bagels in and I reduced their boil time to 1 minute per side because I was lazy and also because I've read that 1 minute is about all you need. I don't feel too strongly on that timing either way, for the record. Do as you please :)</li>
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<em>Take a look at these beauties!</em></div>
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The bagels smell just like fall and had that perfect crunchy outside and completely soft and chewy inside. That's bagel heaven, right there.</div>
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So Sar and I had a good long chat and I think we're going to try to keep up with this blog better. And we also plan on adding posts about the other non-yeasted foods that we cook...both baked and otherwise. We're not going to change the name, though, because it's too clever to give up. Here's to The Upper Yeast Side <em>and beyond!</em></div>
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XOXO,</div>
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Lil</div>
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<br />Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1tag:blogger.com,1999:blog-1224930905030328592.post-36646338641946552632012-03-29T20:36:00.003-04:002012-03-29T20:40:14.870-04:00Returning Reinhart<div class="separator" style="clear: both; text-align: left;">
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<span style="text-align: -webkit-auto;">So, tomorrow I will return Reinhart's </span><i style="text-align: -webkit-auto;">Artisan Breads Everday</i><span style="text-align: -webkit-auto;">. I tried to renew it but it is on hold and library late fees are embarrassing. I ended up making two different loaves from his book. The first was his version of San Francisco Sourdough. He offers an option (not "purist") where you add in instant yeast. It was superb. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvWpHyj_TsW4kqevedKh5QsdpolfHl0oqmUpwycoPU4RnL2dRPGHVRlvpbcIp6bdTduntOWB9FdiB4ool7GZ2NEbMe8QtwHEq_xAOR-DvEQ-xHbQMbG0XW6vIWuLkbYbF9wOjVb_ezHU/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvWpHyj_TsW4kqevedKh5QsdpolfHl0oqmUpwycoPU4RnL2dRPGHVRlvpbcIp6bdTduntOWB9FdiB4ool7GZ2NEbMe8QtwHEq_xAOR-DvEQ-xHbQMbG0XW6vIWuLkbYbF9wOjVb_ezHU/s320/IMG_0269.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough starter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSRtkruK5vRF8b_XDAh8nx0pNn14xdrSWJDyPsFFa-pOEVYPnt_v72aeBoR4Uei_I6xdkmFSQPehhq4x_52uf9DvXmlpBvLEwZKBYA1L2N6_7HP5ifNqXGKTxnbvYSFAEyqlVJ_dt2q8/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSRtkruK5vRF8b_XDAh8nx0pNn14xdrSWJDyPsFFa-pOEVYPnt_v72aeBoR4Uei_I6xdkmFSQPehhq4x_52uf9DvXmlpBvLEwZKBYA1L2N6_7HP5ifNqXGKTxnbvYSFAEyqlVJ_dt2q8/s320/IMG_0270.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed dough</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kneaded dough</td></tr>
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The nice part about it (for a household of two, especially) is that you can divide the dough in half and cook part that day and the other part up to three days later.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2K3oVOa9m_pXkH0Zc4vee2NT4gvw1gcAOe-ooT31zTWFkrCiofWq7IkiVc_wgpZQRwYpbcXqg1l90FOXsYXg4DBq-gngKA0nz_ii6O21DXIAKtqfRIocfEFGNtWxC2PrYZQPaleJtLY4/s1600/IMG_0275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2K3oVOa9m_pXkH0Zc4vee2NT4gvw1gcAOe-ooT31zTWFkrCiofWq7IkiVc_wgpZQRwYpbcXqg1l90FOXsYXg4DBq-gngKA0nz_ii6O21DXIAKtqfRIocfEFGNtWxC2PrYZQPaleJtLY4/s320/IMG_0275.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">half to rest in the fridge</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMh6MxUvjfeptFFwanuT3WDIsh8wfva9US6W-tn2WI7BAGJY66kvDzTXE4quDcZ3L7kkOUtIvuLOF-5prLIgxfMyBPjtRBUGBwoBgu8ORzzpErXy2pvxidtuj1qetoVYDR-dTq1tIH1g/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMh6MxUvjfeptFFwanuT3WDIsh8wfva9US6W-tn2WI7BAGJY66kvDzTXE4quDcZ3L7kkOUtIvuLOF-5prLIgxfMyBPjtRBUGBwoBgu8ORzzpErXy2pvxidtuj1qetoVYDR-dTq1tIH1g/s320/IMG_0276.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">half to rise at room temp</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66aZmanxL2gFnRaAg6FiiDxIlN-GO3s2jjXKPy4gryrdBuYGlG1-7OJmgHrY9jLnIYk1jxZ_n16WyL8_458PJq8HURKOx0hgmyxAdwidYqwYcGxCo4vOXKoHf-RX6crGQcbzTO1qcG38/s1600/IMG_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66aZmanxL2gFnRaAg6FiiDxIlN-GO3s2jjXKPy4gryrdBuYGlG1-7OJmgHrY9jLnIYk1jxZ_n16WyL8_458PJq8HURKOx0hgmyxAdwidYqwYcGxCo4vOXKoHf-RX6crGQcbzTO1qcG38/s320/IMG_0278.JPG" width="320" /></a></div>
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I would be lying if I said I did everything according to his recipe. We were almost out of bread flour so I used 1 1/2 cups white whole wheat, 2 1/2 cups all purpose flour and 4 T vital wheat gluten. I ended up kneading the dough with about 1/4 cup of whole wheat flour. The other ingredients were just water, salt, instant yeast, and of course, 1/4 cup of mother starter mixed with 1 3/4 cups bread flour and just over 1/2 cup of water. That initial starter ferments overnight (6-8 hours) before combining it with the other ingredients to form the final dough. I hadn't ever used bread flour for the starter before. I was thinking that's what made this bread so phenomenal... </div>
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Then, I tried his Pain au Levain. Oh my god. Oh mon dieu! And ay dios mio too. The Pain au Levain also called for bread flour (which we restocked) and whole wheat (also restocked). I don't have a single photograph to share because this bread was eaten with soups and as toast and made into sandwiches with unprecedented speed. It was gone within days. It was amazing. Absolutely amazing. I did the same drill of halving the dough and baking some on the first day and retarding the other half. The other halves definitely have a more developed taste than their younger versions but the texture of the bread seems to suffer from the prolonged rising period. While eating his first slice of Pain au Levain Andy announced, "This is bread. Wow." And decided we could enter it in some sort of bread baking contest, if there ever was such a thing. (I am sure there is). This cookbook is officially on my wish list.</div>
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Now for another 8PM bedtime. I miss my appendix.</div>
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-S </div>
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<br />Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1Northampton, MA, USA42.3250896 -72.641201342.278131099999996 -72.7201653 42.3720481 -72.5622373tag:blogger.com,1999:blog-1224930905030328592.post-36846353154925951312012-03-10T18:39:00.000-05:002012-03-11T14:09:17.704-04:00The Library: March comes in like a lion and out like an appendixToday I walked to the library. <br />
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This might not seem like a huge feat since the library is all of 3/4 mile from home and it's, well, the library. But I had an appendectomy on Sunday night and this was my greatest venture out into the world since surgery. I picked up three books: Peter Reinhart's <i>Artisan</i> <i>Bread</i> <i>Everyday</i>, Ree Drummond's <i>The</i> <i>Pioneer</i> <i>Woman</i> <i>Cooks</i>, and Tracy Kidder's <i>Home Town.</i><br />
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Perusing Ree Drummond's book prompted two actions. The first was a shopping list for a vegetarian version of her pot pie. Andy is at the store fulfilling the ingredients list as I type. The second action is this - me typing a blog post after a long, long hiatus! Although blog posts have been few and far between, rest assured that I have been baking bread and LOTS of sourdough pancakes. I know Lil has baked at least a few loaves in her many cooking endeavors. No longer in the quaint and cozy Upper East Side tenement building we called home for two years, we both lost the lust for bread blogging, definitely not baking/cooking though. Unfortunately, I had to lose my appendix to remember how fun this blog was... but here I am, sitting up and typing a return-to-blogging-post!<br />
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Like I mentioned, sourdough pancakes are a regular weekly treat. I also got in the habit of baking something I, very creatively, named "Northamfrancisco Sourdough" inspired from a <i>Bread Alone </i>by Daniel Leader and Judith Blahnik recipe for San Francisco Sourdough. I don't have any photos of it today but I have baked at least a dozen loaves/variations of this recipe. <br />
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<b>Northamfrancisco Sourdough</b><br />
Recipe inspiration from <i>Bread</i> <i>Alone</i><br />
Yields two loaves<br />
<br />
Established sourdough starter<br />
Water<br />
Oil<br />
1 1/2 cups All-purpose flour (and more for kneading)<br />
3 cups bread flour<br />
2 cups rye flour OR 2 cups whole wheat flour<br />
2 tablespoons ground flax seeds<br />
1 tablespoons sea salt<br />
caraway seeds or rosemary (optional, but why not!?)<br />
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Start the poolish by combining 2/3 cup starter, 1 cup water, and 1 1/2 cups all-purpose flour. If you have a scale (like Lily), 8 ounces of each.<br />
Allow the poolish to ferment, covered for 24 hours.<br />
For the final dough, combine 3 cups bread flour, 2 cups rye/whole wheat flour, 2 tablespoons ground flax seeds, 1 tablespoon sea salt, and caraway seeds or rosemary to your liking<br />
Combine the poolish with the dry contents of the large mixing bowl. A lot depends on the consistency of your starter, but you will likely need to add water (room temperature) here to create the final dough.<br />
Once your dough is impossible to stir, place it on a floured countertop and get kneading! 16 minutes! "The dough is ready when a little dough pulled from the mass springs back quickly."<br />
Shape the dough into a ball and place it into an oiled, large bowl. Turn once to coat with oil. Ferment the dough for 2 1/2 hours until doubled in volume.<br />
Deflate and transfer the dough to a floured surface to rest for 30 minutes. Honestly, I sometimes skip this step if I am impatient. The <i>Bread Alone </i>recipe actually does this twice. That's an hour more wait time for bread!<br />
After 30 minutes, or an hour, or no time at all, divide the dough into two long torpedoes. "The torpedo is the classic San Francisco sourdough shape." If you prefer to be rebellious, shape the dough into boules. <br />
Proof the loaves for 1 hour (until they are 1-1/2 times increased in volume), covered with a clean, damp cloth or plastic wrap.<br />
Preheat the oven to 450 degrees. Before baking, spritz the loaves with water and add more rosemary/caraway seeds on top. <br />
Bake the loaves for 15 minutes, decrease the oven temperature to 425 and bake an another 15 to 20 minutes. Total bake time will be about 35-45 minutes.<br />
Try to cool completely on a wire rack before tasting. I have never been able to wait...<br />
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So, besides blogging, I actually started a loaf from <i>Artisan Breads Everyday </i>- it's Reinhart's version of San Francisco sourdough bread. It's just a baby "wild yeast starter" now (aka poolish) but in 6 to 8 hours it will be bigger!<br />
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Here's the sourdough mama, happy and farting little "hello" bubbles to you, Lil.<br />
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Your turn,<br />
XO S<br />
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PS No pressure. If nothing else becomes of this attempt at re-energizing the bread blog, I now have recorded instructions for that Northamfrancisco bread in a safer place than a yellow post-it!Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com3Northampton, MA, USA42.3250896 -72.641201342.278131099999996 -72.7201653 42.3720481 -72.5622373tag:blogger.com,1999:blog-1224930905030328592.post-88700347414861383952011-05-08T20:07:00.000-04:002011-05-08T20:07:30.504-04:00Sourdough Pancakes IIIOn my long weekends of yoga school there is no breakfast quite as filling and delicious as <a href="http://theupperyeastside.blogspot.com/2010/04/sourdough-pancakes-ii.html">Sourdough Pancakes</a>. I have been using (and tweeking) the <a href="http://theupperyeastside.blogspot.com/2010/04/sourdough-pancakes-ii.html">same day recipe </a>that I made last April.<br />
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I am not going to re-type the recipe here (just follow the link) but here are some more specifics I have learned from making these pancakes many times:<br />
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<ul><li>Consistency of starter: The starter can be fed just before making these pancakes with the appropriate amount of water-to-flour ratio so that the batch looks like thick pancake batter. I wish I had a more scientific measurement technique for you at this point. If you are familiar with pancakes, this should be simple. Just go with your gut instinct.</li>
<li>Yield: Depending on the hydration of your starter you'll get between 9-12 pancakes 3 inch in diameter pancakes. I'd guesstimate that I use 1/8 of a cup of batter for each pancake. Again, nothing too technical. </li>
<li>Buttermilk: One morning, because I am more of a mad scientist than a baker, I threw in a tablespoon of <a href="http://sacofoods.com/products/view/cultured-buttermilk">SACO Cultured Buttermilk</a>. It's basically powdered buttermilk. It made the whole batter bubble and bubble and the pancakes were so airy they were practically transparent! Since then I have been using 1/2 a tablespoon in the recipe and it gives the pancakes a light, fluffiness while maintaining their opacity.</li>
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</div><div>Happy Mother's Day,</div><div>Sarah</div><div><br />
</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com2tag:blogger.com,1999:blog-1224930905030328592.post-39788032602235117302011-04-10T20:46:00.001-04:002011-04-11T13:31:04.489-04:00Carrot Cake MuffinsAndy and I just made these <a href="http://www.nytimes.com/2011/03/01/health/nutrition/01recipehealth.html">Carrot Cake Muffins</a> from the NY Times. We halved the recipe and we added in a little grated apple with our carrots for some variety. Yum! We are thinking a bit of cream cheese on top would make these totally decadent breakfast. SarSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-4700046370508806472011-03-27T19:42:00.004-04:002011-04-25T19:07:19.328-04:00"I like Productive Lily" - SarMorning's aren't really my thing. They never have been. My mom and I like to refer to ourselves as a pair of "night owls" - although, somehow my mom is also awake by 7:30am most mornings, so I'm positive that is at least one trait I did not inherit from her. I don't often see the AMs on the weekend, which is something that I'm totally fine with. Sleep is awesome.<br />
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Yesterday morning, however, I agreed to help Sar with preparing for a birthday party for a family for which she's been a long-time babysitter. We were in charge of putting together tea sandwiches for around 12 kids and 12 adults. Nancy, mom-extraordinaire, had everything ready to go and had decorated the apartment for the perfect princess birthday tea party for Ma'yan, her now-four-year-old daughter. <br />
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I love party prep - even when it means waking up at 7:20am and being out the door by 8:15. Even on a weekend. I was ready so sacrifice some sleep to join Sar.<br />
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At Nancy's request we made:<br />
- puzzle-shaped cucumber & cream cheese sandwiches<br />
- jam & ricotta roll-ups<br />
- pitettes (mini pitas) stuffed with pomegranate guacamole (which was AMAZING - who'd have thought?!)<br />
- cream cheese, smoked salmon, & cucumber sandwiches for the adults<br />
- cucumber, carrot, & celery spears<br />
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I had assumed I'd go home and sleep some more because, hey, it was Sunday! But no! All of that rolling, spreading, cutting, mixing, and chopping had really got me going. I had morphed into Productive Lily - someone who hasn't shown her face on a weekend in God knows how long.<br />
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Productive Lily knew what she was going to do with the rest of the day - she was going to blog!<br />
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Enough of this third-person stuff...I was pumped to get baking again and had my eye on <a href="http://www.artisanbreadinfive.com/?p=1616">this</a> recipe from the authors of <i>Artisan Bread in 5 Minutes a Day. </i>It shows you how to make enough dough to bake 4 loaves of bread over a 2 week period by mixing a master batch and letting it hang out in the fridge - a lot like sourdough. I went out, got a big enough container to make a 2-loaf batch of dough (that's all I could find), went grocery shopping, did the dishes twice, and cleaned my room. Oh yeah, I also mixed together the dough. Sar was proud to come back from yoga and find me making egg salad for lunch tomorrow. "I like Productive Lily", said Sar.<br />
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As I said, I halved the recipe, but also made a few other changes to the flours used. I love rye flour, and also wanted the bread to be a bit more on the whole-wheat side, so I used 1 cup rye flour, 1 cup whole wheat, and 1 1/4 cup AP flour rather than the full 3 1/4 cup AP flour that the original half-recipe called for. Consequently, I also had to add a touch more water (maybe 1/4 cup total) to make up for all of the whole grains.<br />
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After watching the dough more than double in the required 2-hour rise period, I popped it in the fridge for another few hours. It's definitely easier to work with cold because this is a wet dough. I took out a 1lb hunk of dough (measured on <a href="http://www.amazon.com/1130800-Grips-Scale-Pull-Out-Display/dp/B000WJMTNA">this</a> scale, which I'm in love with), formed a boule, and let it rise for another hour. I slashed an X into the top and popped it in the oven. When I took it out, it took all of my effort to tell myself I wouldn't cut into it until this morning. Self-restraint is not my thing, so I naturally ate a warm slice and...let me tell you...this bread is THE bread. Let's weigh the pros and cons:<br />
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Pros:<br />
- No kneading necessary<br />
- One batch can last you 2 weeks if you make the full recipe<br />
- It easily adapts to be mostly whole grain<br />
- It tastes like heaven<br />
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Cons:<br />
- None...how had I not found this recipe earlier??? GO MAKE YOURSELF SOME DOUGH!<br />
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I enjoyed toast for breakfast and my egg salad sandwich at lunch today. Sar and I have been known to have loaves last less than 2 days in this apartment...I'm giving this loaf 36 hours before it's finished.<br />
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Now, really, stop reading and make some bread. You're seriously missing out if you don't.<br />
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Here's to full-day Sundays!<br />
<3 LilSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-90004715038279521812011-02-21T10:57:00.000-05:002011-02-21T10:57:48.673-05:00Oats + Sourdough making a comeback!Lil and I have no shame in doing/buying/wearing the same things. In fact, sometimes we go out of our way to do this... case in point: yesterday we went to Sephora to purchase the exact same makeup and the to Urban Outfitters and bought the same flannel dress. In high school we had a tradition of buying a matching pair of flip flops every summer. Whenever I discover a way that Lil does something differently than I might I make sure to state, "That's how we are different." The instances where I use this phrase are few and far between but it's important to note them when they do come up just so that we remember that we are, in fact, different people. <br />
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It should come as no shock that we have baked the same loaf of bread on separate occasions. Remember the <a href="http://theupperyeastside.blogspot.com/2010/10/oats-sourdough-oh-my.html">Sourdough Oat Bread</a> I made a while back? The loaf of <a href="http://theupperyeastside.blogspot.com/2011/02/if-you-try-sometimes-you-just-might.html">Oat Bread</a> that Lil made most recently comes from the same cookbook (<i>Good to the Grain</i>) just without the sourdough kick. <br />
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In the repetition of baking those loves I noticed a pattern. The oats were visible (little white flecks) but not detectable in terms of texture/taste. They didn't bother me at all except aesthetically. So, I thought why not try the recipe again and soak the oats before hand? I put the cup of oats into about 1 1/2 cups water and let it be for about 5 hours. Then, I proceeded with the recipe. It was a delicate balance to find the right moisture level since I had the wet starter and the wet oats. In the end I got it. Or so I thought... <br />
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<div style="text-align: center;">But look.. No white oats visible in the bread. Success!</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">They are only on the crust where I sprinkled them just before baking. Beautiful. Almost... see how the upper right side of the bread is sort of. Um. Droopy? Yeah, droopy. Welllllllll I don't know how to explain this except to say that my loaf pooped.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">The side of the bread fell off and onto the stained oven stone below. I have no idea why this happened. In the oven of all places?! I would have thought if it would happen it would have fallen off during it's second rise. My best guess is that the dough was still a bit too wet and fell off because it was too heavy. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Regardless, this bread makes a great breakfast spread with peanut butter, jam, or avocado. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaM4GbYOwvAfzwNWP6DLAw042t7slIzD1A2UmGZyVrD_oitLV8-Co8aB8POr9BGvgmxW74Xrrlm4pBhySvLCwR97H_lcKR8bA7FgMWY1_KTOD8fJitQ3_V7wtVvOQvRvic4fUyZhF4YT8/s1600/IMG_1224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaM4GbYOwvAfzwNWP6DLAw042t7slIzD1A2UmGZyVrD_oitLV8-Co8aB8POr9BGvgmxW74Xrrlm4pBhySvLCwR97H_lcKR8bA7FgMWY1_KTOD8fJitQ3_V7wtVvOQvRvic4fUyZhF4YT8/s400/IMG_1224.JPG" width="400" /></a></div><br />
Sourdough loves Oats (soaked).<br />
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Oh, and what became of the little dookie I found on the oven stone? I ate it.<br />
-Sar<br />
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PS Lil and I are staging a comeback from our beginning of February blues. The new Amazonian illuminating clay serum and flannel dresses are just the beginning. Watch out.Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-4968559921513025332011-02-03T22:04:00.000-05:002011-02-03T22:04:31.480-05:00"If you try sometimes, you just might find you get what you knead"<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8vPu8XEzi-7e-bc2L3UqWsXvTJ7fd3oW33a2Ky2UO0He9duFhFUnHYM8DGGu_MMVrTRrWkfehr7DydEif6b83dZu-iyPnTETcggqmWEirtPrj8VvAgbFDUqxaHgrnp23HcFu12qlnhg/s1600/IMG_4358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8vPu8XEzi-7e-bc2L3UqWsXvTJ7fd3oW33a2Ky2UO0He9duFhFUnHYM8DGGu_MMVrTRrWkfehr7DydEif6b83dZu-iyPnTETcggqmWEirtPrj8VvAgbFDUqxaHgrnp23HcFu12qlnhg/s320/IMG_4358.JPG" width="320" /></a></div><br />
February has been a rough month thus far for Sar and I - I know, it's only the 3rd, but a lot can happen in 3 days. The gist of it is that my beloved kitty cat that I've had since I was 4 (which means he's 20 years old) has kitty lymphoma and is not going to make it much longer. Reality bites, as they say, and I'm pretty sad about it. Poor Sar also had a trauma yesterday: one of her 7-year-old students accidentally shot a small toy into her open eye, which resulted in a pretty painful injury from which she is recovering - hopefully quickly. Needless to say, we're a little depressed given our current circumstances.<br />
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Now, this post isn't going to be a sad one - I just wanted to give you some background into why this loaf <i>needed </i>(<i>kneaded</i>) to be particularly wonderful. Sar and I probably couldn't take another disappointment. Luckily, this was one of the most successful sandwich loaves I've baked - it's comforting to think how something as simple as a perfect loaf of bread can lift my spirits. The 15 minutes of kneading was also a pretty great way to work out some feelings...and my triceps...just sayin'.<br />
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The recipe I used was my own adaptation of Allison and Son of <a href="http://whiteonricecouple.com/recipes/wheat-oatmeal-sandwich-bread/">White on Rice Couple</a>'s adaptation of <i>Good to the Grain</i>'s Whole Wheat Oatmeal Sandwich Loaf. I won't re-post the whole recipe, as Allison & Son do a great job of it on their blog, but I replaced the bread flour (of which we ran out a while ago) with a mixture of 1 cup light rye flour, 1 cup oatmeal flour, and 1 tablespoon of vital wheat gluten. I didn't replace the full 2 1/2 cups since both of these flours are whole grain, and whole grains soak up more liquid than non-whole grain flours. I did end up needing to add about 1/4 to 1/3 cup all-purpose flour as I kneaded in order to get the dough to the right texture. It worked out beautifully.<br />
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I made this loaf starting at 8pm, so you can imagine that the lighting in our kitchen was less-than-ideal for photography, so here are a very few, badly lit pictures:<br />
<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1QVcj4sMFGcEF3caxxcDuZPfWX0sVzDgwj-cjd69VnZdDNEt8MPESGRXjq-maT-e-90xxrdmcuTbND5ZeIndeHWNAs12l8k8JBygj3yQbWxd4OP2ph96XQUl1fqU9fBmDDNnEfZm7ys/s1600/IMG_4344.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1QVcj4sMFGcEF3caxxcDuZPfWX0sVzDgwj-cjd69VnZdDNEt8MPESGRXjq-maT-e-90xxrdmcuTbND5ZeIndeHWNAs12l8k8JBygj3yQbWxd4OP2ph96XQUl1fqU9fBmDDNnEfZm7ys/s320/IMG_4344.JPG" width="320" /></a> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Although it rose perfectly in the pan in under an hour, I was still not convinced that this was a good sign. I've had a ton of loaves rise perfectly to this point, and then just stop rising entirely when they get put in the oven...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXl40EAmf2PLuqxH1QNFyFVyFPCc-XeJAw7fdk39fGPGbp8sYDdO2Z3pqEnqbmDrwKOo7RWU7oP-fl3MVlpAfS1BXJ9Z0J8o9sYDIh9qpLySvvUw3RuUF3SbZ91Zhx41owsW13rxydYY/s1600/IMG_4347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXl40EAmf2PLuqxH1QNFyFVyFPCc-XeJAw7fdk39fGPGbp8sYDdO2Z3pqEnqbmDrwKOo7RWU7oP-fl3MVlpAfS1BXJ9Z0J8o9sYDIh9qpLySvvUw3RuUF3SbZ91Zhx41owsW13rxydYY/s320/IMG_4347.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...but WOW did this guy rise. I was so happy.<br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">My mom will be happy to know that this turn of events reminded me of a song she would always sing to me when I was little and being particularly annoying and asking for a zillion things that I couldn't have: "You can't always get what you want" made it seem like the Rolling Stones had made a song just to give my mother ammo against my begging and pleading for extra TV time or whatever it was that I was begging for at the moment. But they were right - "If you try sometimes, you just might find you get what you need". I really needed a win, and this loaf was a definite winner. Silly as that sounds.</span></div></td></tr>
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<div style="text-align: left;">The morning light was a bit better, so these pictures aren't quite as awful as the previous ones. This bread toasts beautifully, makes a fabulous sandwich, and is all-around fantastic. It was the perfect pick-me-up breakfast.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHBd3x5FxiawNx-X2RP3ibqVL8BJ6IX63Q_gNCQwoSOyMpLpgTaYAo82hzSJfHd5pB6WtHKr3K2SYaBBQkNKd84PmbHRJXIJZLv8rbhyphenhyphen8iMTIJwR33gHrwvBj1ZyOqoURoaTtCc4iQRc/s1600/IMG_4363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHBd3x5FxiawNx-X2RP3ibqVL8BJ6IX63Q_gNCQwoSOyMpLpgTaYAo82hzSJfHd5pB6WtHKr3K2SYaBBQkNKd84PmbHRJXIJZLv8rbhyphenhyphen8iMTIJwR33gHrwvBj1ZyOqoURoaTtCc4iQRc/s400/IMG_4363.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtXyW0wlreG4bHqkqiJj_sqOin5DEdlMZuoPdj5NHhNNPW8zrz1jtsOO9MQVvTFaSZq3AAXKHMoW2qvXZtSRCF1Rqe2FSopeN0WAOhRH2bQzo0AjT5kbfVGNy4i9Tk_4WlbKK-_ndmVs/s1600/IMG_4365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtXyW0wlreG4bHqkqiJj_sqOin5DEdlMZuoPdj5NHhNNPW8zrz1jtsOO9MQVvTFaSZq3AAXKHMoW2qvXZtSRCF1Rqe2FSopeN0WAOhRH2bQzo0AjT5kbfVGNy4i9Tk_4WlbKK-_ndmVs/s400/IMG_4365.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here's to getting just what you need - big or small.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">-Lil</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com3tag:blogger.com,1999:blog-1224930905030328592.post-64650784088815908952011-01-28T19:58:00.000-05:002011-01-28T19:58:41.659-05:00SOURDOUGH Pumpkin Raisin MuffinsFor these muffins I used the <a href="http://versatilekitchen.blogspot.com/2010/11/sourdough-pumpkin-cranberry-muffins.html">Pumpkin-Cranberry Muffins</a> from Versatile Vegetarian Kitchen. I made some minor modifications... <br />
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<div style="text-align: center;">Some spices (cinnamon, nutmeg, cloves, ginger) in with the dry ingredients.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowm7KwsxWEoAOk2k833kmn-xhryx3bpk5-s4orBMOT0h4UAcvV8Gpe2YOgbiHjgEvf2HAJN35TZ2RSwe-WuhL2uILYiY6s_u-zxJtw5s9_A5QmEdwfY1k28KE2oLdoUKNDPiTAzWEz28/s1600/IMG_1203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowm7KwsxWEoAOk2k833kmn-xhryx3bpk5-s4orBMOT0h4UAcvV8Gpe2YOgbiHjgEvf2HAJN35TZ2RSwe-WuhL2uILYiY6s_u-zxJtw5s9_A5QmEdwfY1k28KE2oLdoUKNDPiTAzWEz28/s320/IMG_1203.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Raisins instead of cranberries.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpZHFnl8gLCvXi9fvYRgba4rIznFV8rjM765UPzVVlLfbrKPX8a-KFxQ42yA6PaVvXkY3KzZA4nuH99lpYsjvCmkS1qIAedRTcruxDXnAfMAzXJhDeCYvdVd2xz0sPIHAI3WYZooGpKU/s1600/IMG_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpZHFnl8gLCvXi9fvYRgba4rIznFV8rjM765UPzVVlLfbrKPX8a-KFxQ42yA6PaVvXkY3KzZA4nuH99lpYsjvCmkS1qIAedRTcruxDXnAfMAzXJhDeCYvdVd2xz0sPIHAI3WYZooGpKU/s320/IMG_1205.JPG" width="320" /></a></div><br />
<div style="text-align: center;">And some sprinkled sugar in the raw on top. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qxHzgpFy_nu1UfD0UX9wb4cjnO85IamuLTrPvv69S7Y0bVbYuaSWotEXF9pNipi3VK336EYw56IufEx7PH4Xa5hyphenhyphenFiSSOKuROEwuJh5l0boO0kv40XrT8Re0LC-b7AuIEXA9oamRkjE/s1600/IMG_1207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qxHzgpFy_nu1UfD0UX9wb4cjnO85IamuLTrPvv69S7Y0bVbYuaSWotEXF9pNipi3VK336EYw56IufEx7PH4Xa5hyphenhyphenFiSSOKuROEwuJh5l0boO0kv40XrT8Re0LC-b7AuIEXA9oamRkjE/s320/IMG_1207.JPG" width="320" /></a></div><br />
<div style="text-align: center;">They rose beautifully. The sourdough is happy again.</div><br />
Sometimes I get a minor sourdough aftertaste but other than that they taste like a pumpkin-y, raisin-y, sweet hearty muffin.<br />
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Looking forward to breakfast (as always),<br />
SarahSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1tag:blogger.com,1999:blog-1224930905030328592.post-8950860981118674722011-01-22T08:58:00.001-05:002011-01-22T09:00:59.190-05:00Rustic SourdoughOur sourdough did not have a very happy end to 2010 or beginning to 2011. While everybody was off on their winter vacations our sourdough got very, very neglected. A while back we had <a href="http://theupperyeastside.blogspot.com/2010/04/nobodys-perfect-homemade-breadcrumbs.html">frozen</a> the sourdough before we went on vacation and learned not to bake with the batch out of the freezer but to feed and discard at least once. This time around we did not plan so wisely. Left the sourdough to fend for itself in the fridge. And wow. The sourdough got upset. <br />
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I have been nursing it back to health for the past month and I am ready to let it go wild in this <a href="http://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe">KAF Recipe</a>. I modified it a bit by adding 2 cups whole wheat flour in place of the all purpose. I only ended up needing about 4 cups of flour total (since whole wheat sucks up more liquid). I also added 4 teaspoons of vital wheat gluten for fun. I baked a bit longer than 30 minutes - closer to 40 - because I only did one big boule on the stone:<br />
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</div><div class="separator" style="clear: both; text-align: center;">And it grew up to be a beautiful,</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKJxxcPfoLnYKVFzA7Axdh3B87Xfn7TVSIyLXvQ6ETNsWOwwmYvmHJqo61W8Fo1eApcG48GQiy8nLZzzC4d6b5-pd7xaTXgxGCPC7qvgcrxJrbwft6kFLX-yZkK5PeQidGty3PNhAkmo/s1600/IMG_1196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKJxxcPfoLnYKVFzA7Axdh3B87Xfn7TVSIyLXvQ6ETNsWOwwmYvmHJqo61W8Fo1eApcG48GQiy8nLZzzC4d6b5-pd7xaTXgxGCPC7qvgcrxJrbwft6kFLX-yZkK5PeQidGty3PNhAkmo/s400/IMG_1196.JPG" width="400" /></a></div><br />
<div style="text-align: center;">delicious, round loaf.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkS8IGFvLifAcHGFeQZswHccrQrSQkLhPq3J-5oei_dS_KLGJ6k9-RtmBso9iAkUjwBC4yFF-dXSmMV-JNOQSHZgXngXi7NoxM5uP28_luEHNI3u5hxLi-_2rzFN3h0y5USyMMjBgT5lQ/s1600/IMG_1199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkS8IGFvLifAcHGFeQZswHccrQrSQkLhPq3J-5oei_dS_KLGJ6k9-RtmBso9iAkUjwBC4yFF-dXSmMV-JNOQSHZgXngXi7NoxM5uP28_luEHNI3u5hxLi-_2rzFN3h0y5USyMMjBgT5lQ/s400/IMG_1199.JPG" width="400" /></a></div><br />
One of my New Year's resolutions is to treat the sourdough starter with the love and respect it deserves. We're off to a good start.<br />
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XO,<br />
Sarah<br />
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PS It turns out my signature baking move is dusting with wheat germ. Those are the specks you see on top. Makes a great upper crust.Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-10852281788823593362011-01-17T20:09:00.006-05:002011-01-21T18:12:43.475-05:00Bagels for Dinner (and Breakfast and Lunch)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9Ky6pp36mmqkytDgt1Ih-15PCFpIp1GnMP-AxD5l816YBRj1nkXkfXNecBk7ykCVTJn3LeuusBC5lo8Sw5I88R4X90i8MN-CMhH9xaRFrzRkdXTTdt1i1qLPq1Gvz_7M0u5NqgdzADw/s1600/IMG_4324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9Ky6pp36mmqkytDgt1Ih-15PCFpIp1GnMP-AxD5l816YBRj1nkXkfXNecBk7ykCVTJn3LeuusBC5lo8Sw5I88R4X90i8MN-CMhH9xaRFrzRkdXTTdt1i1qLPq1Gvz_7M0u5NqgdzADw/s400/IMG_4324.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a follow-up to our <a href="http://theupperyeastside.blogspot.com/2011/01/bagels-for-dinner.html">Bagels for Dinner</a> post. I woke up and just NEEDED to make the bagels using more of the CD Kitchen technique that we linked to last night. I modified the recipe a bunch, so I'll post my version for you to try. Since we already posted about 100 pictures of what each step looks like, I'll save you the details of the process, but you've got to admit, these are some beautiful bagels. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvNoTEDrugVKmNrNr4CR8ViDHF9sx1rxXIu4-H1nSr-23ipg18TtqxrjFgZPx_EZUL6_DiMMdmzEnbyCjkFMzTDNQj4uK6b6JNVc_1HgcyCyz25LrSsSYFjM1bcYQ2RyE9pZrjZoMMMY/s1600/IMG_4328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvNoTEDrugVKmNrNr4CR8ViDHF9sx1rxXIu4-H1nSr-23ipg18TtqxrjFgZPx_EZUL6_DiMMdmzEnbyCjkFMzTDNQj4uK6b6JNVc_1HgcyCyz25LrSsSYFjM1bcYQ2RyE9pZrjZoMMMY/s400/IMG_4328.JPG" width="321" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In comparison to our original bagels, they were larger (the recipe made 8, not 10), sweeter (molasses was both in the dough and in the poaching water), and rose more (due to the added sugar - yeast really has a sweet tooth). </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbkQQ5Du-KcIrTcVWV4TvNho0BSvGLVbEEkzFdcQ1eTDCEbCH6VWpOBq7JHHmnuUOE5pqGaZZv6VqcQ8Vuv6Yj5e89f8sfmdVFMw7rTHa2Ax3Y8nZRtqM_IwCeItr6D_rlgqPiADjCXI/s1600/IMG_4333.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbkQQ5Du-KcIrTcVWV4TvNho0BSvGLVbEEkzFdcQ1eTDCEbCH6VWpOBq7JHHmnuUOE5pqGaZZv6VqcQ8Vuv6Yj5e89f8sfmdVFMw7rTHa2Ax3Y8nZRtqM_IwCeItr6D_rlgqPiADjCXI/s400/IMG_4333.jpg" width="325" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread Alone's bagel vs. our CD Kitchen adaptation</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I prefer this recipe to the first, but can definitely appreciate what we learned making the first batch and am glad that we used Bread Alone as our guide. While molasses made a pretty solid substitute for malted barley syrup<span class="Apple-style-span" style="font-family: inherit;"> (or "balt" when Sar and I are saying it quickly without realizing...), I still think the malted flavor would make the bagels feel more authentic. After all this work, I can definitely appreciate the effort that goes into making bagels at H&H and other New York delis. They're probably not doing it all by hand, like us, but it's still quite a process.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: inherit;">Bagels</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Makes 8 small-to-average sized bagels</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Recipe adapted from <a href="http://www.cdkitchen.com/recipes/recs/270/Authentic_New_YorkStyle_Homemade_Bagels48232.shtml">CD Kitchen</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: inherit;">Dough</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 cup warm water</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon dry active yeast</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon sugar (we only have Sugar in the Raw left and it worked wonderfully)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon molasses (unsulfered)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 teaspoons salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-3 cups unbleached all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4 tablespoons vital wheat gluten</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Poaching Liquid</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">3 quarts water</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 tablespoons molasses</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Toppings (optional, but highly suggested)</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Egg-white (to use as glue for toppings)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Toasted sesame seeds</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Dried minced onion</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Poppy seeds</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Wheat germ</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Flax seeds</span></div><div class="MsoNormal" style="margin-bottom: 6.0pt;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Steps:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1) Combine yeast, sugar, and water. Allow to sit for 5-7 minutes until frothy.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2) Add whole wheat flour and combine. Add 2 cups of the white flour, mix thoroughly, and turn onto a well floured surface.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3) Knead in the remaining flour as needed (dough should be smooth and elastic as you knead - not dry at all), and knead for 12-15 minutes.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">4) Allow dough to rest for 15 minutes covered by a clean towel or plastic wrap.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">5) Divide dough into 8 or 10 portions, roll each portion into a ball, poke a hole in the middle of the ball, and twirl it around your finger to stretch out the hole. Note: I've found that making them into rings this way is far more successful, fun, and less tedious than rolling the dough into ropes and trying to stick the ends together to make a ring.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">7) Pre-heat the oven to 425 degrees F.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">6) Allow shaped rings to rest on parchment paper for 15-20 minutes until they've puffed up a bit. In the meantime, combine the ingredients for the poaching liquid and get it boiling. Reduce down to a simmer before poaching the dough.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">7) Once the dough rings are puffy, drop them into the simmering liquid and poach for 30 seconds on each side. Drain poached bagels on drying racks lined with paper towel.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">8) Use a pastry brush to paint the egg-white over each bagel and top it with whichever toppings you've chosen. Or just pop them into the oven plain. This is something we'd never do, but we don't judge.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">9) Bake the bagels on the center rack for 20 minutes, turning the sheet around in the oven at 10 minutes to ensure that they cook evenly. We had to cook ours in two batches, but you may be able to fit them all into a large oven.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">10) Allow to cool briefly and enjoy with eggs and cheese, cream cheese, butter, or just as-is, which is pretty awesome, too.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVWsmJQENDTGVVST7BAs7o2cpNjrcY-Vjop78l5rwCW8Cz13SOrWX_bs2t0tBjmez01f5uhJsJ1jtK5sZbHjTgWKhP5vaKhB-Uc6olWtXQW8hdTOQVOB7DXyrrPQh_H2Qjkuvsr_WvmE/s1600/IMG_4334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVWsmJQENDTGVVST7BAs7o2cpNjrcY-Vjop78l5rwCW8Cz13SOrWX_bs2t0tBjmez01f5uhJsJ1jtK5sZbHjTgWKhP5vaKhB-Uc6olWtXQW8hdTOQVOB7DXyrrPQh_H2Qjkuvsr_WvmE/s400/IMG_4334.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Next up for New York themed goodies is the bialy - or "broigel", if you're Emily A. Gafney.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Now go carbo-load, because you know we have been.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Love,</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Lily</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1tag:blogger.com,1999:blog-1224930905030328592.post-22429655564406028292011-01-16T22:18:00.001-05:002011-01-17T09:47:12.024-05:00Bagels for Dinner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfhlXkq_vIerrC0vEbIv-3qRSh0QdkO6T9DGBDD5zTw_mIWUwWG8VUO4BPIYYcEFW_tHA8bTd-avb99V4EVKWQU-FShYhh-7vbnQsxSff_wbOZZ314Kxi7ND6Nar1uyJJh8od0Wd9QI0/s1600/IMG_4299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfhlXkq_vIerrC0vEbIv-3qRSh0QdkO6T9DGBDD5zTw_mIWUwWG8VUO4BPIYYcEFW_tHA8bTd-avb99V4EVKWQU-FShYhh-7vbnQsxSff_wbOZZ314Kxi7ND6Nar1uyJJh8od0Wd9QI0/s400/IMG_4299.JPG" width="400" /></a></div><br />
Bagels for dinner! Really...what could be better? Only one thing - <b>homemade</b> bagels for dinner, that's what. Last evening we had a pretty standard Saturday: we went out to sushi for dinner with good friends, met up with some more friends for drinks, a cab ride back uptown, delicious pizza at 2am, and a long night's sleep. Something that goes along with a standard Saturday is a standard Sunday - being tired, lazy, and perpetually hungry. <br />
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We have not been able to stop eating today. We both knew we wanted bagels, but we wanted to make them...so bagels for dinner it is. We found a pretty straight-foward looking recipe in <i><a href="http://www.blogger.com/goog_1101708013">Bread Alone</a></i><a href="http://www.breadalone.com/home"> </a>by Daniel Leader and Judith Blahnik. Since we're not bagel aficionados, we followed their recipe to the T, minus the one ingredient we couldn't get our hands on (malted barley syrup). If anyone knows a good place to find this stuff, let us know!<br />
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Making these bagels was a real learning experience. <i>Bread Alone</i> is a great reference for learning the basics of baking. It has a scientific formula for the temperature of dough and ingredients. The ideal temp is 74-80 degrees. Too cold and it won't rise fully. Too warm and it will over ferment. So, very important to mix your dough in this range. The gist of it is that Dan and Judy give a formula for figuring the temperature the water should be based on the other ingredients and the room. Fun fact: for every minute you knead dough the dough temperature goes up one degree. The friction factor. We really kneaded vigorously:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLI9WRGAZCPQKaeObK0-dzwusovhel-yuSWt8aoNN7gNEcC68HYv7xVZZFnRNyIN-386KuhVNdjENlS7e6FvD7cTJLsS87fG9tBYIh-AuTrVsZN2ofEH2-G-1G9UrRYhIquBtQBC9gaw/s1600/IMG_4203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLI9WRGAZCPQKaeObK0-dzwusovhel-yuSWt8aoNN7gNEcC68HYv7xVZZFnRNyIN-386KuhVNdjENlS7e6FvD7cTJLsS87fG9tBYIh-AuTrVsZN2ofEH2-G-1G9UrRYhIquBtQBC9gaw/s400/IMG_4203.jpg" width="300" /></a></div><br />
Once the dough was smooth and elastic, we kept kneading for the required 15 minutes more. After that was all over and done with, and we both had biceps large enough to flip small SUVs, we balled the dough up and took its temp.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu94dcKbLUebQd9EQwjLC31l3PujmRi1Ot2h10cp6k_jUqMSXqLtotQ81OqcmM-VBT8_Bl4dWPVGrmDUyXnim1BZr-B5YI_gVSTOoXrcPVHsEsPjwSo8HiCu5SCPXd_2SfLHnNvvlEY4/s1600/IMG_4210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu94dcKbLUebQd9EQwjLC31l3PujmRi1Ot2h10cp6k_jUqMSXqLtotQ81OqcmM-VBT8_Bl4dWPVGrmDUyXnim1BZr-B5YI_gVSTOoXrcPVHsEsPjwSo8HiCu5SCPXd_2SfLHnNvvlEY4/s400/IMG_4210.JPG" width="400" /></a></div><br />
It was a little warm, so we made sure to keep it covered in a not-so-hot part of the kitchen. After it sat for an hour and a half and Sar and I watched the latest SNL episode, the dough looked full and beautiful. We deflated it and cut it into 10 equal-ish sized balls.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja226zEBdUiY93NgZx5EJwYQgYwL9H_aapYbGceD3zvEfECKHUpHNR5wN2qt9Z6oiOx0pY5UNgFBTi1D3B6lM2mQK0Gh-5cK7jIdzZXMSN2ZlcLD209aVXV19sIjumgufh8wvsqjvDrtE/s1600/IMG_4248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja226zEBdUiY93NgZx5EJwYQgYwL9H_aapYbGceD3zvEfECKHUpHNR5wN2qt9Z6oiOx0pY5UNgFBTi1D3B6lM2mQK0Gh-5cK7jIdzZXMSN2ZlcLD209aVXV19sIjumgufh8wvsqjvDrtE/s400/IMG_4248.JPG" width="400" /></a></div><br />
Once the balls rested, they got shaped into the classic bagel ring, rested some more, and boiled. We used 1 tablespoon of baking soda in place of the malt syrup, and we missed the sweetness that the syrup would have given the bagels. The baking soda wasn't bad, though.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zbojR0mD21liNJ70S7dXGdkqTbfGHPGL2ckFItlErrP9hJFQVoKT62RLloeO6bpv5JypIGH9XM2szevqKSijc2K7V6RKd8Ny5qOhdmOIn1Duc-h9vyrrztp1BXH19RmquSbMDueJaFY/s1600/IMG_4266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zbojR0mD21liNJ70S7dXGdkqTbfGHPGL2ckFItlErrP9hJFQVoKT62RLloeO6bpv5JypIGH9XM2szevqKSijc2K7V6RKd8Ny5qOhdmOIn1Duc-h9vyrrztp1BXH19RmquSbMDueJaFY/s320/IMG_4266.JPG" width="320" /></a></div><br />
Poaching jump-starts the yeast's action and the bagels really puffed up while they were drying off:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe8wXeHitVqzgLZOYmg0m1CJCnYOay3IF2WQwQJw6sC225wuSnwHpGKDXkQYvExeKV6AE2rc62zg6KjlHkI99gb0zU-diqjLYZY2-BFfh1QYP88ejesk3z43sKGINPS_Xga5R6THjX0E/s1600/IMG_4269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe8wXeHitVqzgLZOYmg0m1CJCnYOay3IF2WQwQJw6sC225wuSnwHpGKDXkQYvExeKV6AE2rc62zg6KjlHkI99gb0zU-diqjLYZY2-BFfh1QYP88ejesk3z43sKGINPS_Xga5R6THjX0E/s320/IMG_4269.JPG" width="320" /></a></div><br />
They got an egg-wash:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEs1pEnjTsJiPTmeojVdnYB-HHNpzybXm8BYw5w-sNJfbJrrhMZiTlgBLuI3yjhYxxAX8lWSF9w0Wt1OOnEZ_vbPj_9TmoDnooBzzCH2jwPGhbIbPg8g44lpHgFi7EIhTDEV6CLZCEAk/s1600/IMG_4274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEs1pEnjTsJiPTmeojVdnYB-HHNpzybXm8BYw5w-sNJfbJrrhMZiTlgBLuI3yjhYxxAX8lWSF9w0Wt1OOnEZ_vbPj_9TmoDnooBzzCH2jwPGhbIbPg8g44lpHgFi7EIhTDEV6CLZCEAk/s320/IMG_4274.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And then got sprinkled with poppy seeds, sesame seeds, flax seeds, dried minced onion, coarse salt, wheat germ, or some combination thereof.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmtSf3H_ho4mrSu8RBBRZH6oU5qSzMIamDgnfAAshVIHn-kS35bEeGxhHymumtrGuz3V4wxc6m10-j78FubkoLrJGXsCSwzzeqwNUwY1l1J2f-Cj3yPa1RG_Mi9W3N2TuL8C0AIArfwU/s1600/IMG_4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmtSf3H_ho4mrSu8RBBRZH6oU5qSzMIamDgnfAAshVIHn-kS35bEeGxhHymumtrGuz3V4wxc6m10-j78FubkoLrJGXsCSwzzeqwNUwY1l1J2f-Cj3yPa1RG_Mi9W3N2TuL8C0AIArfwU/s320/IMG_4290.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>While the bagels baked, we whipped up some scallion cream cheese by stirring 1/3 cup of finely chopped scallions into 1 block of softened neufchatel cheese. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOYeZsShONRkNjicBfWaS-16sr5Yjjo5cJUrU_5_OmviAq_5CR4eP59lkyINflSVvI-Sgn_Bkyw4O9RN7MXLnGOEd0TgmQ0pOcXBJDjsUO8tXjmdc_dIFmZULxutq6PrG-QDyRCZRKMA/s1600/IMG_4230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOYeZsShONRkNjicBfWaS-16sr5Yjjo5cJUrU_5_OmviAq_5CR4eP59lkyINflSVvI-Sgn_Bkyw4O9RN7MXLnGOEd0TgmQ0pOcXBJDjsUO8tXjmdc_dIFmZULxutq6PrG-QDyRCZRKMA/s320/IMG_4230.JPG" width="320" /></a></div><br />
We took a lovely picture of the scallions mid-chop while the sun was still pouring into the kitchen. It would be a shame not to share.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNUZxVGQuByZ2ibr23Rin_Dneq-MX9m5WlfWfCwZulCrX-xxeUYDZnIsYcTfVLaUee5wxh52BP_j5-3VdOe5M0FScwVNWrXcSNaDyJQcKqAuHqWIiA5WuI4XLPlyCIPjAtJj3WhoosT8/s1600/IMG_4205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNUZxVGQuByZ2ibr23Rin_Dneq-MX9m5WlfWfCwZulCrX-xxeUYDZnIsYcTfVLaUee5wxh52BP_j5-3VdOe5M0FScwVNWrXcSNaDyJQcKqAuHqWIiA5WuI4XLPlyCIPjAtJj3WhoosT8/s400/IMG_4205.JPG" width="400" /></a></div><br />
The final bagels were delicious with the cream cheese, as well as with cheesy eggs - we both had two. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1DiPx3yGCweZSxSUAqOeqqSBdz0rzMSJgi_QiVoSlhAWIFxqt7BBZlMVXJTlDxtn-teBS2Y-fR5yCKLMHb1AEX_1JIDD9-Vo2Vudt63bL7K3XQhK5qsbUzYPRMA_JqFb9oQ9_jgV-Bk/s1600/IMG_4317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1DiPx3yGCweZSxSUAqOeqqSBdz0rzMSJgi_QiVoSlhAWIFxqt7BBZlMVXJTlDxtn-teBS2Y-fR5yCKLMHb1AEX_1JIDD9-Vo2Vudt63bL7K3XQhK5qsbUzYPRMA_JqFb9oQ9_jgV-Bk/s400/IMG_4317.JPG" width="400" /></a></div><br />
We highly recommend <i>Bread Alone </i>for any baker - novice to experienced.<br />
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Recommendations:<br />
Turning bagels around in the oven<br />
Adding 1 tablespoon of whatever sweetener you choose to the dough (this recipe doesn't call for any); whether it's the malted barley syrup, molasses, honey, or simply brown sugar<br />
Slightly less salt in the dough - the recipe calls for 1 tablespoon, but 2 or 3 teaspoons may be enough<br />
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<a href="http://www.cdkitchen.com/recipes/recs/270/Authentic_New_YorkStyle_Homemade_Bagels48232.shtml">This recipe</a> at CD Kitchen looks great - we'll definitely let you know how it compares to Bread Alone's recipe, if we get a chance to make them, too.<br />
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Enjoy MLK Day off (or not)!<br />
Lil & SarSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1tag:blogger.com,1999:blog-1224930905030328592.post-15126280411429215272011-01-12T20:08:00.003-05:002011-01-12T21:11:39.933-05:00Banana Cereal MuffinsSo, Lil set me up for this by mentioning the four bananas in the freezer. This recipe only (only?!) uses three. It's a good followup to the <a href="http://theupperyeastside.blogspot.com/2011/01/anadama-breadis-it-as-fun-to-eat-as-it.html">Anadama</a> bread because there is also a stovetop element to this one. <br />
<br />
I adapted this recipe from a cookbook the lovely Emeric <a href="http://harneysoho.blogspot.com/2010/11/harney-soho-tea-lounge-open-for.html">Harney</a> gifted our bread efforts. You can find <i>Good to the Grain </i>by Kim Boyce with Amy Scattergood at the new Harney & Sons tea shop in Soho (on Broome by Crosby).<br />
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Fair warning: this recipe calls for a half cup <i>cooked</i> hot cereal but asks you to start with a half cup dry and cook it. What I am telling you is that you'll end up with some extra cereal. Either plan your breakfast accordingly or put it in the fridge and warm for tomorrows breakfast. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU7UuyE-9thJBQKnwYTaYWfg-YSDnDIJPP8k34VqcbhSu9LOxhYbS8F65mfF-CeGzwyHmYfvr4E-Q6l0fGC6cVCOvPLiJJcnd8QgbGArJpxaU4-wNtTpM7bthz5_OZri1vjRB7cLJ8vw/s1600/IMG_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU7UuyE-9thJBQKnwYTaYWfg-YSDnDIJPP8k34VqcbhSu9LOxhYbS8F65mfF-CeGzwyHmYfvr4E-Q6l0fGC6cVCOvPLiJJcnd8QgbGArJpxaU4-wNtTpM7bthz5_OZri1vjRB7cLJ8vw/s400/IMG_1174.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Banana Cereal Muffins</b> <i>adapted from Good to the Grain by Kim B</i>oyce<br />
(<a href="https://sites.google.com/site/theupperyeastside/banana-cereal-muffins?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a>)<br />
Yields 15 muffins<br />
Prep time 30 minutes<br />
Bake time 35-40 minutes<br />
<br />
1/2 cup cracked-multigrain hot cereal (I used Bob's Red Mill 10 grain)<br />
pinch of salt<br />
1 cup rye flour<br />
1 cup oat flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon cinnamon<br />
6 tablespoons yogurt (I used fat free French Vanilla because that's what we had around)<br />
1/4 cup brown sugar<br />
3 very ripe bananas<br />
2 tablespoons unsulphured molasses<br />
1 egg<br />
<br />
1. Bring 1 1/2 cups of water to a boil on the stovetop. <br />
2. Add 1/2 cup of hot cereal and pinch of salt. Whisk to avoid clumping. <br />
3. Simmer uncovered, stirring occasionally until the cereal is tender (about 15 minutes). Cover and let sit until cool.<br />
4. Preheat the oven to 350 and butter your muffin tins.<br />
5. Combine the dry ingredients.<br />
6. In a separate bowl, mix together the sugar and yogurt with a hand mixer or other electronic if you have it. Mix for about two minutes until it's really combined.<br />
7. Add in the cereal, bananas, molasses and egg and mix thoroughly (about one more minute).<br />
8. Add dry ingredients and continue to mix.<br />
9. Fill muffin tins to the rim for a nice dome top. Optional: Sprinkle with wheat germ and sugar in the raw. And, about halfway through filling add chopped pecans to the batter and on on top for some plain some banana-pecan cereal muffins!<br />
10. Bake for 35-40 minutes turning halfway through for even baking. <br />
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Delicious warm from the oven! I am eating one as I type with one hand..<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pDHuyNrmSw7jNu3JykFv_9qrfY8HrKftBKwMZqbjLmCG1dnJMLDrAsSiTNfU_Xd95q7akW1KG0NrHF-PuCOKGmrAO3uHcrWWoPNNAbHi8jo5dy9lpOTfg_lTB0ytl-g8c1LJJJPhUFs/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pDHuyNrmSw7jNu3JykFv_9qrfY8HrKftBKwMZqbjLmCG1dnJMLDrAsSiTNfU_Xd95q7akW1KG0NrHF-PuCOKGmrAO3uHcrWWoPNNAbHi8jo5dy9lpOTfg_lTB0ytl-g8c1LJJJPhUFs/s400/IMG_1188.JPG" width="400" /></a></div><br />
That one.<br />
<br />
Happy Snow Day!<br />
SarahSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-60233233531069516782011-01-11T21:37:00.000-05:002011-01-11T21:37:06.384-05:00Anadama Bread...is it as fun to eat as it is to say?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-N2R_EYdvYBciceRbT_fqVTqUcZmcAwniN4vxnoq5EUGOVlqFXNa-pkDDE49Tn_yz5wApumJX6oLtcioRkEY1kIZlS1ITxLpxw17zi0u_9epr62dIm8-Sz6O0XH3uRPWu5vKkHJh3iM/s1600/IMG_4179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-N2R_EYdvYBciceRbT_fqVTqUcZmcAwniN4vxnoq5EUGOVlqFXNa-pkDDE49Tn_yz5wApumJX6oLtcioRkEY1kIZlS1ITxLpxw17zi0u_9epr62dIm8-Sz6O0XH3uRPWu5vKkHJh3iM/s400/IMG_4179.JPG" width="400" /></a></div><br />
Dear Readers,<br />
<div><br />
</div><div>First and foremost, HAPPY 2011! I hope your holidays were fantastic. Mine certainly were.</div><div><br />
</div><div>Now, onto the next order of business: Please don't abandon Sar and I, although we understand if you feel as if we've abandoned you. You see, work has picked up for both Sarita and I and we've been dining on our frozen loaves. Those frozen loaves are now gone and it's time to get serious about bread baking...and blogging. </div><div><br />
</div><div>I got home from work this evening and thought - I'm going to make Anadama bread. This bread supposedly originated in Massachusetts and the name is derived from a farmers' exclamation to his wife: "Anna! Damn 'er!" I'm telling you that story from memory and can't recall why the farmer was so upset with his wife, but I doubt it was because she was making him delicious loaves of slightly sweetened bread.</div><div><br />
</div><div>I've been seeing this type of bread pop up on <a href="http://tastespotting.com/">TasteSpotting</a> and other food blogs that I follow, and today is the day The Upper Yeast Side joins the fun. I used the recipe posted by Margaret Polaneczky at The Blog That Ate Manhattan back in 2008 (recipe link <a href="http://www.tbtam.com/2010/08/whole-wheathoney-anadama-bread.html">here</a>). I picked this recipe to use since I have a thing for supporting fellow bloggers AND it calls for honey in place of molasses. I absolutely adore molasses...probably more than most people....but Sar and I have about a half-gallon of honey to use and there's only so much honey you can add to tea, PB sandwiches, and pour over biscuits. *Actually, I could probably finish that honey by myself by pouring it over biscuits...but that is no way to trim down after all of the Hannukah/Christmas/New Years/Birthday indulging I've recently been involved in.*</div><div><br />
</div><div>This bread was pretty fun to make - it has a stovetop element, which makes it feel like you're cooking...not just baking. The cornmeal gets boiled along with water, honey, and butter. This makes something pretty similar to grits, as I understand them...and the resulting porridge is DELISH. I admit to eating a spoonful or two.</div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbBh-Hr-ggWv1lHj5WbmyWhJGxSe5h_bJDn5gGWvh8pzsarz1L_QwZ7e3ObjQwlEKZtCCTHGNx4_Jwzz-TUIz2fDrLow886-NRATUzGFhtrxmLrysUoQ6cy-e9reXq-EWyP8p6Xvpu3w/s1600/IMG_4136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbBh-Hr-ggWv1lHj5WbmyWhJGxSe5h_bJDn5gGWvh8pzsarz1L_QwZ7e3ObjQwlEKZtCCTHGNx4_Jwzz-TUIz2fDrLow886-NRATUzGFhtrxmLrysUoQ6cy-e9reXq-EWyP8p6Xvpu3w/s400/IMG_4136.JPG" width="400" /></a></div><br />
</div><div>Once you've cooled the porridge to luke-warm, you mix in proofed yeast, salt, and the flour (whole wheat and all-purpose). Knead, knead knead, and then rise the dough 'til doubled. Once it's doubled, you knead a bit more, split it in half, and plop it into two bread pans. Let it rise again until doubled once more and it's time to bake. <br />
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I rose my dough in front of my little space heater to ensure that it didn't take a year-and-a-half to double in our wintry apartment. It looked so cute all tucked in during the second rise that I just had to snap a picture:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKbQET5HvlxxxhTgF3kumu-U16YLEOHUIZN3ai2gbAC0tyY0CcvCCsR-QXEjOY16HfcjuupyRccKxDvQXMQ_09BG81gGZOAk5u1f8lBpvyPqbI1hLWe6pcPlbQZkdEwM4a4TpOS6zZYU/s1600/IMG_4149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKbQET5HvlxxxhTgF3kumu-U16YLEOHUIZN3ai2gbAC0tyY0CcvCCsR-QXEjOY16HfcjuupyRccKxDvQXMQ_09BG81gGZOAk5u1f8lBpvyPqbI1hLWe6pcPlbQZkdEwM4a4TpOS6zZYU/s400/IMG_4149.jpg" width="300" /></a></div><br />
</div><div>They rose beautifully before going into the oven:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiJJFnJl0iCHMh_nZILZ4vfXab7Sngn8DTvykSjNVpmhyQZz4dUDZrXxJ4x4at-zpel1joXieAgflNGcXnpr3uLhZioDF1MtutggZNRAPXUuZKMiQCUfrvbxcRw54OWiz0LWkW7QVKCo/s1600/IMG_4160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiJJFnJl0iCHMh_nZILZ4vfXab7Sngn8DTvykSjNVpmhyQZz4dUDZrXxJ4x4at-zpel1joXieAgflNGcXnpr3uLhZioDF1MtutggZNRAPXUuZKMiQCUfrvbxcRw54OWiz0LWkW7QVKCo/s320/IMG_4160.JPG" width="320" /></a></div><br />
...Not so much rising happened in the oven, but I assure you, the bread is delicious anyway. I tasted the first slice with some butter and it was magical.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeV17AkJ5Juf-MchJ4EErxyVvWu1DgNYbtyRA5TB21h3sMNFjl9MtjsRSHfI9Ojct2YLUwBStxUZsQK01Ig8hXi4Wvc7rSuU966Zf-fSmOVEYqtZduyEC2VH2iWpN_p54yWVZ8415zkU/s1600/IMG_4170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeV17AkJ5Juf-MchJ4EErxyVvWu1DgNYbtyRA5TB21h3sMNFjl9MtjsRSHfI9Ojct2YLUwBStxUZsQK01Ig8hXi4Wvc7rSuU966Zf-fSmOVEYqtZduyEC2VH2iWpN_p54yWVZ8415zkU/s320/IMG_4170.jpg" width="274" /></a></div><br />
</div><div>Anadama bobana bananafana fofama me mi momamma...anadama!</div><div><br />
</div><div>Speaking of bananas - we have 4 frozen in the freezer (imagine, frozen things in the freezer!!?). Banana goodies up next? Yep, I'd say that's a fair guess.</div><div><br />
</div><div>- Lil</div><div><br />
</div><div>PS - today Sar and I laid our herbs to rest in the 2nd floor compactor of our building. It wasn't easy, but the herbs were dead - had been dead for a while - and our lettuce leaves were recently eaten by mice (*#!%in' mice...). The basil lived a long life of climbing tall and producing few to no leaves...apparently it was starved for sunlight. South-facing windows were not enough for that guy. </div><div><br />
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</div><div>The oregano once was so strong and healthy that it looked as if it might grow over our entire apartment and choke me in the night. It promptly died of unknown causes. I never really liked oregano, though, so I don't think I'll miss it too much. I'm innocent - I swear.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4tiB_6RSD51VeNI1kE6V5SKM3vGk7ADZDGllu8Vetd6Pw2zs0sZIF3x0fJx2Mt-oGJ8IpS8JGit-NRurLTx8xQouKuGqv2D5626JyW3YEAgcBL-NikAMzjeLK1pd5kC073u45XVqpYs/s1600/IMG_4152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4tiB_6RSD51VeNI1kE6V5SKM3vGk7ADZDGllu8Vetd6Pw2zs0sZIF3x0fJx2Mt-oGJ8IpS8JGit-NRurLTx8xQouKuGqv2D5626JyW3YEAgcBL-NikAMzjeLK1pd5kC073u45XVqpYs/s320/IMG_4152.jpg" width="240" /></a></div><br />
</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com2tag:blogger.com,1999:blog-1224930905030328592.post-24332100717667526002010-12-27T10:26:00.000-05:002010-12-27T10:26:32.363-05:00Mark Bittman's crackersWho needs Christmas cookies? Christmas crackers!<br />
<br />
<iframe frameborder="0" height="373" id="nyt_video_player" marginheight="0" marginwidth="0" scrolling="no" src="http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=1231546298239&playerType=embed" title="New York Times Video - Embed Player" width="480"></iframe><br />
<br />
Read the <a href="http://www.nytimes.com/2009/02/04/dining/04mini-web.html?_r=1">article</a> and the <a href="http://www.nytimes.com/2009/02/04/dining/041mrex-web.html?ref=dining">recipe</a> also. <br />
<br />
FYI the crackers stayed on the table all night. Some Christmasers who were able to resist the biscotti, the cupcakes, and the homemade wine kept going back for more and more crackers. I made some variations with about 1/4 cup whole wheat flour, cheddar cheese, and garlic.<br />
<br />
Merry Christmas and Happy Nor'easter,<br />
SarahSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-46863652633286551082010-12-12T13:00:00.000-05:002010-12-12T13:00:48.232-05:00Sourdough Olive Bread II<div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The first time we made <a href="http://theupperyeastside.blogspot.com/2010/03/dont-yuck-my-yum-sourdough-olive-bread.html">Sourdough Olive</a> bread it wasn't so....</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsM1F2x26GC7jslRQATmfan2zmM9SGddx1tcvlND-twFlkmpiqi-XfSwcOQB1HHYfui23PtMmE_RRuhnnHF2sbTcsRc9HVSV5tD_EcXCtD0eNYeRhUk2DQtE-hXv1jlxCR_CBATD0sv0/s1600/IMG_1169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsM1F2x26GC7jslRQATmfan2zmM9SGddx1tcvlND-twFlkmpiqi-XfSwcOQB1HHYfui23PtMmE_RRuhnnHF2sbTcsRc9HVSV5tD_EcXCtD0eNYeRhUk2DQtE-hXv1jlxCR_CBATD0sv0/s320/IMG_1169.JPG" width="240" /></a></div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">flat. On record, n</span><span class="Apple-style-span" style="color: black;">o knead loaves should look a little bit wetter. This was a crisis/disaster/emergency loaf that ended up delicious. This rave review coming from the girl who thinks olives taste like slugs. So you know it was really a good one. </span></div><div><br />
</div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">This was the second attempt. I hardly wrote anything down but this is basically what happened:</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;"><br />
</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">We used...</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">2 cups whole wheat flour</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">1/2 cup wheat germ</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">1 cup bread flour</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">2 cups sourdough starter</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">1 cup water</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">1 cup olives</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">3/4 cup olive water (because it was just salty/olive-y water)</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">maybe another whole cup of all purpose when we kneaded...</span></div><div class="p1" style="color: #7b7b7b; font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: black;">cornmeal for the dutch oven</span></div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We...</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Put the flours, liquid and starter together. </div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Waited 20 minutes.</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. Folded in sat and olives.</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4. Left it covered for 12+ hours. Went out to Indian, Ben and Jerry's for dessert.</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">5. The next morning we took it out. Discovered it's a little too wet and folded in some flour:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfOCnz67mpk22J1lpaYveGCPwQXbq2QiGgRxHBA1qd-uKqnl2tkmEpg9g8_JktFX6hOMx7JFpitRfftPskX9fZNKo0HpGxwwiLtSmkkuWtK-3La6ZhsHpbIu9jgmcdvltYOvEHw0ebTM/s1600/IMG_1168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfOCnz67mpk22J1lpaYveGCPwQXbq2QiGgRxHBA1qd-uKqnl2tkmEpg9g8_JktFX6hOMx7JFpitRfftPskX9fZNKo0HpGxwwiLtSmkkuWtK-3La6ZhsHpbIu9jgmcdvltYOvEHw0ebTM/s320/IMG_1168.JPG" width="320" /></a></div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6. Placed it on a baking stone to rise for another two-three hours. </div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">7. Came home from a date at Harney SoHo and find this:</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy06xz9eOKz9xZutxoTx08TqILsxqugYWjxlryjc4-vX6UCPtgUcyqmmpCzdLRt_R30c3q3tX6cBpD64XJbI5ULdvpV8QwuKkwrAKzvxSbXD12hHmouqimUA-Hq4kKdfWMz4G3hG7Avs/s1600/IMG_1170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy06xz9eOKz9xZutxoTx08TqILsxqugYWjxlryjc4-vX6UCPtgUcyqmmpCzdLRt_R30c3q3tX6cBpD64XJbI5ULdvpV8QwuKkwrAKzvxSbXD12hHmouqimUA-Hq4kKdfWMz4G3hG7Avs/s320/IMG_1170.JPG" width="320" /></a></div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Wannabe pizza??! Not on our watch! We popped that bubble in the front-center and transfered it carefully to the dutch oven where it had to become a boule. We turned the oven on it's lowest setting to get a pre-spring oven spring going and then turned it up to 450 for about 45 minutes until the center temperature was 200degrees. </div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have no photograph of the final loaf because it's too delicious to photograph. Also, it's raining and the light in the apartment right now would do this boule no justice. Excuses excuses.</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Olive you,</div><div class="p1" style="font: normal normal normal 15px/normal Arial; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sarah</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-10769183695205836292010-11-24T19:11:00.001-05:002010-12-12T13:06:54.904-05:00Pie Resources<iframe frameborder="0" height="373" id="nyt_video_player" marginheight="0" marginwidth="0" scrolling="no" src="http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=1248069347507&playerType=embed" title="New York Times Video - Embed Player" width="480"></iframe><br />
<br />
The King Arthur Flour Baker's Companion is a great resources to start with but here are some other good online reads:<br />
<br />
<div class="p1"><a href="http://www.epicurious.com/recipes/food/views/Butter-Pie-Crust-236477">Butter Pie Crust at Epicurious</a></div><div class="p1"><a href="http://dinersjournal.blogs.nytimes.com/2010/09/10/the-bakers-apprentice-peach-or-apple-pie/">Peach or Apple Pie</a></div><div class="p1"><a href="http://mywoodenspoon.com/the-perfect-pie-crust/">My Wooden Spoon Perfect Pie Crust</a></div><div class="p1"><br />
</div><div class="p1">I made a mess.</div><div class="p1"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPgBycK0tSv7JFFcJHmgljiUrspisVPQ2sYvcO-1YsnIIKk8eaUL-wX4FLUjYL1s34CMW1i4YgjYEU2UA3NOi4ZCxQkQOjYuyuOX6lig3J1EIwZ01fb-2JBQGxN3eZz0FjDqdtCFWAEs/s1600/IMG_1163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPgBycK0tSv7JFFcJHmgljiUrspisVPQ2sYvcO-1YsnIIKk8eaUL-wX4FLUjYL1s34CMW1i4YgjYEU2UA3NOi4ZCxQkQOjYuyuOX6lig3J1EIwZ01fb-2JBQGxN3eZz0FjDqdtCFWAEs/s320/IMG_1163.JPG" width="320" /></a></div><br />
</div><div class="p1"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEtQWaTWUiDgwlugqn6ghMUIAB5wx3Eai-b0QJUNZem8fHxLYFJbAD5LVYNi6nHGH7cLyVeL_qyeqH0d_I40Mc6m4hq1lnwLxA0-5YQHtZ3ZHqgSUcRQaVvo2H2zyG7p-yH6K_40nGrw/s1600/IMG_1167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEtQWaTWUiDgwlugqn6ghMUIAB5wx3Eai-b0QJUNZem8fHxLYFJbAD5LVYNi6nHGH7cLyVeL_qyeqH0d_I40Mc6m4hq1lnwLxA0-5YQHtZ3ZHqgSUcRQaVvo2H2zyG7p-yH6K_40nGrw/s320/IMG_1167.JPG" width="320" /></a></div><br />
<div class="p1"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Gobble gobble,</div></div><div class="p1"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sarah</div></div></div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1tag:blogger.com,1999:blog-1224930905030328592.post-10469335091013971542010-11-13T14:58:00.000-05:002010-11-13T14:58:27.456-05:00Honey CakeI made this Honey Cake from <a href="http://www.epicurious.com/recipes/food/views/Honey-Cake-108525">Epicurious</a> with less oil and some applesauce instead. Minus the liquor. <div>This post is straight to the point.</div><div>-Sar</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-63418912324720765822010-11-06T09:35:00.000-04:002010-11-06T09:35:19.949-04:00Banilla Banana BreadAt school we always seem to receive more bananas for snack than the children (and I) can consume. I am totally okay with this and do NOT plan on informing the kitchen. I just carry the overripe bananas from Madison Avenue to York (very carefully), stick them in the freezer, and daydream about banana treats like the <a href="http://theupperyeastside.blogspot.com/2010/10/oats-sourdough-oh-my.html">muffins</a> I made before and this Mark Bittman inspired banana bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAvPfZutVJ6LVm6yo440OfSckhGF4HBC_YyNqkzhQeKDCf92b383n0zctw7nxXrImSjluU7v4saz34UhP0RJ8oKSytb3iuAmrwO2pVFohP5mr0KshT7SkKQ9OUk8icWb_r7mVDItxvZs/s1600/IMG_1145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAvPfZutVJ6LVm6yo440OfSckhGF4HBC_YyNqkzhQeKDCf92b383n0zctw7nxXrImSjluU7v4saz34UhP0RJ8oKSytb3iuAmrwO2pVFohP5mr0KshT7SkKQ9OUk8icWb_r7mVDItxvZs/s320/IMG_1145.JPG" width="240" /></a></div><br />
<b>Banilla Banana Bread </b>with inspiration from <i>How to Cook Everything Vegetarian</i><br />
<div>(<a href="https://sites.google.com/site/theupperyeastside/banilla-banana-bread?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a>)</div><div>Prep time 15 minutes</div><div>Cook time 1 hour</div><div><br />
</div>1 cup pastry/cake flour<br />
1/2 cup whole wheat flour<br />
1/2 cup white whole wheat flour<br />
1 teaspoon salt<br />
1 1/2 teaspoons baking powder<br />
1/2 cup sugar<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">8 tablespoons <a href="http://www.stonyfield.com/stonyfield/organic_yogurt/low_fat/32_oz_/banilla/index.jsp">Stonyfield Banilla Yogurt</a> (personal favorite flavor)</div>2 eggs<br />
3 very/overripe bananas mashed with a fork until smooth<br />
1 teaspoon vanilla extract<br />
optional:<br />
1/4+ cup chopped pecans (or walnuts)<br />
1/2 cup shredded dried coconut** this is Mark Bittman's not-so-secret ingredient<br />
<br />
Preheat oven to 350F and grease a 9x5 inch loaf pan.<br />
Mix the dry ingredients together. Add wet ingredients (yogurt, eggs, bananas, vanilla) slowly, stirring. Once you have a somewhat consistent mixture (it's okay if there are some chunks) gently fold in the pecans, coconut, or other dried fruit to your liking. <br />
Pour the batter into your well greased loaf pan and bake for 50-70 minutes. The classic toothpick test and nice golden browning will tell you when it's done. Allow to cool in the pan for 15 minutes before removing. <br />
<br />
For the full fat version use butter instead of yogurt. <br />
<br />
Due to some sort of oven malfunction I actually made this banana bread twice in a matter of 72 hours. Some of the center of the first batch was undercooked. Check out the area right in the center of the loaf:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZSJxa6RqO2dXHM2L9dR7kk9DE9dxMRSRUJsWX6S-PjLun4ojbeWcaeeuFGMPi9OVuChl5zbZahyphenhyphen1YsMMj5EaGkqgMzBrZFat-kSBIuNEsOwG7jN2DZSeINyF-L0HCVRG8mkjlgEcZqg/s1600/IMG_1141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZSJxa6RqO2dXHM2L9dR7kk9DE9dxMRSRUJsWX6S-PjLun4ojbeWcaeeuFGMPi9OVuChl5zbZahyphenhyphen1YsMMj5EaGkqgMzBrZFat-kSBIuNEsOwG7jN2DZSeINyF-L0HCVRG8mkjlgEcZqg/s320/IMG_1141.JPG" width="320" /></a></div>By undercooked I mean to say that it was basically raw. Which I find rather bizarre because I cooked the second loaf for approximately the same 65 minutes at 350 and found it to be just right if not a tad overdone... Anyways, oven issues aside, here's a weird picture of the second batch spooning with two left over bananas:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh8mP4e-h4izzn-ql0Kl_hj9J8fYcOIImKKsOI03v23oaXqP7LRLVhkPqam7L-1cjN43Tx3bhCVTc80gxOqziMMNVMLmX76eM4tWKSSLWoioIdOtIRNJpgSkbJSpBzRABPlMfc3BMpdk/s1600/IMG_1153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh8mP4e-h4izzn-ql0Kl_hj9J8fYcOIImKKsOI03v23oaXqP7LRLVhkPqam7L-1cjN43Tx3bhCVTc80gxOqziMMNVMLmX76eM4tWKSSLWoioIdOtIRNJpgSkbJSpBzRABPlMfc3BMpdk/s320/IMG_1153.JPG" width="320" /></a></div>Pre-baked and post-baked bananas living in harmony on the Upper Yeast Side.<br />
The second loaf was much more successful. The best part is that I actually had enough bananas in the freezer, freshly, overripe brought-home-from-school bananas on the counter to have extra after two loaves of bread. Wild. <br />
<br />
Do doo do do do bana-muh-nah<br />
Do doo do do,<br />
SarahSar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-55678566803337440212010-11-02T07:44:00.001-04:002010-11-02T07:44:00.169-04:00Mexican Night: Seitan TacosWe have to start this post with a story. Once upon a time, Lily and Sarah made HOT enchiladas on the last day of the month. With the best of intentions, they vowed from that day forth to have a Mexican themed dinner night on the last day of every month. We have kept this promise a handful of times. The months we have missed have been due to travel, yoga, work, etc. More often than not we have make-up Mexican nights. We missed February all together but let's be real: February don't count for nothin. <br />
<b><br />
</b><br />
<div style="text-align: center;">Here are the tacos we made this month:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5zwkjVofzXg1n727x6RgbmCD3BZNoP3kr8odu7WFFtShX79Vu3fQ11pnbd_WlZkRuUhnDqaAa_cPwJK-dC2u6Dr9USc2uZzISS1UA5aG6HXne3mQ6ot1szOSzcV-cNGHnlJRgt_N0e8/s1600/IMG_1140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5zwkjVofzXg1n727x6RgbmCD3BZNoP3kr8odu7WFFtShX79Vu3fQ11pnbd_WlZkRuUhnDqaAa_cPwJK-dC2u6Dr9USc2uZzISS1UA5aG6HXne3mQ6ot1szOSzcV-cNGHnlJRgt_N0e8/s320/IMG_1140.JPG" width="240" /></a></div><b><br />
</b><br />
<b><br />
</b><br />
<b>Seitan Tacos</b><br />
(<a href="https://sites.google.com/site/theupperyeastside/seitan-tacos?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a>)<br />
Prep time 20 minutes<br />
Cook time 10 minutes<br />
Serves 1 Lily and 1 Sarah<br />
<br />
For the seitan:<br />
1/4 large red onion, diced<br />
1/2 lb <a href="http://theupperyeastside.blogspot.com/2010/10/seitan-wheat-meat.html">seitan</a><br />
1 chipotle pepper in adobo sauce, diced<br />
1/2 teaspoon cumin<br />
2 teaspoons chili powder<br />
<br />
Other topping suggestions:<br />
1/2 tomato<br />
Some chopped romaine lettuce<br />
Shredded cheese<br />
Salsa<br />
Sour Cream<br />
<br />
Start by sauteing the onion.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2gZn72TP_9f_ibZuzczLu3-j48tn9iu4asxWXhoJAEqezPoKDR_dJHGp0qTO1DeMtm_Sb-xNwg9h-nb8ht1bOwGUd4PAh8STKM-EW6rBJZ-VO4QM-8kIdDjC5fDA1Z3yOB4CsKiKnS4/s1600/IMG_1130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2gZn72TP_9f_ibZuzczLu3-j48tn9iu4asxWXhoJAEqezPoKDR_dJHGp0qTO1DeMtm_Sb-xNwg9h-nb8ht1bOwGUd4PAh8STKM-EW6rBJZ-VO4QM-8kIdDjC5fDA1Z3yOB4CsKiKnS4/s320/IMG_1130.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the seitan and saute until browned.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxojXU01J-_jHAwT2pm0fcH2f_BXW9HsQEmziHA3uxQvUK4tFGc1lLy_L24D1LkAFYIA-VB6nCS6v-vHpJVukXq13Guh3vKPqKOyfeNTAre5RDpNzljjfJUQ1Pdx3p0YX5_rWNTr8ATcI/s1600/IMG_1133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxojXU01J-_jHAwT2pm0fcH2f_BXW9HsQEmziHA3uxQvUK4tFGc1lLy_L24D1LkAFYIA-VB6nCS6v-vHpJVukXq13Guh3vKPqKOyfeNTAre5RDpNzljjfJUQ1Pdx3p0YX5_rWNTr8ATcI/s320/IMG_1133.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Warm taco shells in the oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Arrange ingredients buffet style to be assembled.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO9HaDAepcqRgaYoJYLhww1W4gD7UnQMT0iMJC9TEj83RLXQnDts9b82uso8QKRCPwWi7udWSPs18e-jpdV6Y5YNdkcrfmCKGerzcKcHLaTdwOh2fyZ3Nc3ZIgjMR8N7G2vXemZHrfjg/s1600/IMG_1137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeO9HaDAepcqRgaYoJYLhww1W4gD7UnQMT0iMJC9TEj83RLXQnDts9b82uso8QKRCPwWi7udWSPs18e-jpdV6Y5YNdkcrfmCKGerzcKcHLaTdwOh2fyZ3Nc3ZIgjMR8N7G2vXemZHrfjg/s320/IMG_1137.JPG" width="320" /></a></div><br />
This Mexican night wasn't just any old Mexican night. This was Sarah's first homemade taco night. She had eaten out at <a href="http://www.nyctacos.com/">Cascabel Taqueria</a> recently, where she had her first taco ever (Lily still can't believe how absurd that is), but as a vegetarian growing up in a Kosher household she never had eaten a homemade taco. In fact, Lily had to teach her how to assemble them - it was a real learning experience.<br />
<br />
There will definitely be more tacos to come since they're delicious and fun, but also because the taco shell package came with 18 and we only ate 5 tonight (a broken shell served as an appetizer).<br />
<br />
Ole!<br />
Lil & Sar<br />
<br />
P.S. VOTE today! We have delayed this post in order to avoid inundating you with posts on Halloween.Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com2tag:blogger.com,1999:blog-1224930905030328592.post-54475826037885630662010-10-31T16:21:00.002-04:002010-10-31T16:29:41.820-04:00Satan Stew for Halloween (Seitan Stew on the other 364 days)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0ezrtxSVaWgTec7xtFIHokWYI7NGnadAGR9wgU3rjKgy6p4uekkL3mvt4nTikJj00E31gnULHAjT6CncRUTR1QzoXbMX_rH8PbcZBym_886Xk3NfN4ArNMl5C_Jn447M2lilO2GXAJE/s1600/IMG_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0ezrtxSVaWgTec7xtFIHokWYI7NGnadAGR9wgU3rjKgy6p4uekkL3mvt4nTikJj00E31gnULHAjT6CncRUTR1QzoXbMX_rH8PbcZBym_886Xk3NfN4ArNMl5C_Jn447M2lilO2GXAJE/s400/IMG_1126.JPG" width="400" /></a></div><br />
Two posts on one day!? It MUST be a holiday. First and foremost, happy halloween, everyone! I hope that you all fill your candy quota and have fabulous costumes. If you're not into the whole dressing up thing, that's cool too - but I do hope you get to enjoy some delicious pumpkin flavored foods at the very least.<br />
<br />
Now, onto the subject of this post. Seitan Stew, which I continue to pronounce as "Satan" Stew, is so delicious it's scary. After Sar concocted a lifetime supply of seitan, my first impulse was to make stew. It's one of my favorite comfort foods, but since I've stopped eating meat for the most part, I haven't gotten to enjoy it. Tofu stew just doesn't sound right...and veggie stew is good, but it's missing that certain something (beef?) that makes it such a hearty and wonderful dish. Seitan has the right combo of flavor and texture to fit right into a vegetarian stew and the name makes it perfect for a Halloween post :)<br />
<br />
<b>"Satan" Stew</b><br />
(<a href="https://sites.google.com/site/theupperyeastside/-satan-stew?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a>)<br />
<i>Serves 6</i><br />
<br />
1 lb of seitan, cubed<br />
1 medium white onion, finely diced<br />
2 carrots, chopped<br />
2 ribs of celery, finely diced<br />
2 cups of mushrooms, chopped<br />
1 turnip, chopped<br />
1 sweet potato, chopped<br />
1 red, yellow, or orange bell pepper, chopped<br />
1/2-3/4 cups red wine<br />
4 cups veggie broth<br />
1 1/2 teaspoons poultry seasoning<br />
2 teaspoons dried parsley (or a few tablespoons chopped fresh parsley)<br />
salt & pepper to taste<br />
1 teaspoon corn starch<br />
2 tablespoons cold water<br />
1 lb egg noodles, cooked and drained<br />
<br />
What to do:<br />
In a frying pan, saute the seitan until it's well browned. In a large pot, saute the onions, celery, and peppers until softened. Add the rest of the veggies, salt & pepper, and seitan and cook together for a few minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvKTJvXo8LdXRQuKqIPXNNcX-65tOTJXbqN7124icVL3vyRlVp5jq2tbbq1IlIz2mzozr9mQMo0l71Rw8RHcgSy2u7Cn6eTiZSAVJqNLE74TKCofot7ZLExGcdohAd6d9qfMY9aatJnY/s1600/IMG_1117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvKTJvXo8LdXRQuKqIPXNNcX-65tOTJXbqN7124icVL3vyRlVp5jq2tbbq1IlIz2mzozr9mQMo0l71Rw8RHcgSy2u7Cn6eTiZSAVJqNLE74TKCofot7ZLExGcdohAd6d9qfMY9aatJnY/s400/IMG_1117.JPG" width="400" /></a></div><br />
<br />
Now pour in the wine and get the party started.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktwgoywPW6Wxh0YAa4fzCXSae9JYwha_doJkoq84QRVH35gDTRnHR9tiNueLWjxxCzN-BqdtCiFSu6kzQO1EbxVdXYmMdaSN5YNgl5Q5_Cp1O8g2PEhNOVTQwvAzSwvAXqgfpepUjAAI/s1600/IMG_1119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktwgoywPW6Wxh0YAa4fzCXSae9JYwha_doJkoq84QRVH35gDTRnHR9tiNueLWjxxCzN-BqdtCiFSu6kzQO1EbxVdXYmMdaSN5YNgl5Q5_Cp1O8g2PEhNOVTQwvAzSwvAXqgfpepUjAAI/s400/IMG_1119.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the seasonings and broth bring it up to a boil. Place the lid over the pot so that it's not fully sealed, but mostly covered. (I hope you understand what I'm saying there, because I forgot to take a picture of that part.) Allow the stew to bubble away for about half an hour, or until the veggies are all cooked. In a small dish, mix the cornstarch and water to make a slurry and then stir this into the stew. You should notice it thicken up a bit after a few minutes of cooking. This is optional if you're into thinner broth, for the record. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve over egg noodles immediately. Enjoy with a glass of the red wine, if you're feeling festive - which I always am.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTabJiubQz8l9_rPSGsWa5aNdu3wiYgiwGfPMiMrs1iQrRgNKbd6p_nKhavZR0R-d0nhqoD6cn-VN2Zdh3R24MjGfwvdjZpE2_EcA8t-dJU74yI-U5oVUt5F4xQ4vQULaSsjy0HmDIHvM/s1600/IMG_1122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTabJiubQz8l9_rPSGsWa5aNdu3wiYgiwGfPMiMrs1iQrRgNKbd6p_nKhavZR0R-d0nhqoD6cn-VN2Zdh3R24MjGfwvdjZpE2_EcA8t-dJU74yI-U5oVUt5F4xQ4vQULaSsjy0HmDIHvM/s400/IMG_1122.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>This stew was delicious right off the stove, but it was even better the next day reheated for lunch because the flavors really got a chance to blend and deepen over night. If you're a vegetarian and tend to get made fun of at work for the "weird" lunches you bring (tofu-phobes are the worst...am i right??) this is the perfect solution. Two of my coworkers asked me if it was beef stew! Seitan is such a trickster.<br />
<br />
Boo x 2!<br />
Lil<br />
<br />
PS - Sar and I like to eat ourselves out of house and home before grocery shopping (we've never been labeled wasteful or excessive) and one morning I found myself with nothing to eat for breakfast. No milk, no eggs, no cereal, no bread, no yogurt. Nothing. I heated myself up some of this stew and it was a fabulous way to start the day.Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-71566771791114157682010-10-31T10:04:00.002-04:002010-10-31T13:37:44.642-04:00Halloween Pumpkin-Maple Rolls<div style="text-align: center;">Live from Brooklyn: Halloween Pumpkin-Maple Rolls!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3GfSn09glmTqJIYJNFYa761mCGmtkrzJ4Ryuqb8xTaOLDh6WBVJd1CoMN6IQ4ok3li1_CZoYEjdgH9ohb4wFnQtBWNSFN0Qgm1S71oRakLzy_mr5nojLuswc67Z8-ZyGVKpHjpY6RkE/s1600/Buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3GfSn09glmTqJIYJNFYa761mCGmtkrzJ4Ryuqb8xTaOLDh6WBVJd1CoMN6IQ4ok3li1_CZoYEjdgH9ohb4wFnQtBWNSFN0Qgm1S71oRakLzy_mr5nojLuswc67Z8-ZyGVKpHjpY6RkE/s400/Buns.jpg" width="400" /></a></div><br />
We (Emily, Yi and I) were inspired by this <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/breads/pumpkin-maple-rolls/">Tasty Kitchin</a> recipe. We modified Lauren's recipe by using only a scant 1/2 cup of sugar in the dough, adding a little bit of pumpkin puree, <a href="http://tazo.com/">Tazo</a> Black Chai Tea concentrate, extra cinnamon and pumpkin pie spice to the filling.<br />
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All photos courtesy of <a href="http://www.yiziy.com/">Yi</a>.<br />
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<div style="text-align: center;">It was not the cleanest process....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldQVhFzFFuQeowb37QGamMSqHKFyzt0C_JVj_r0AvDIo4n-azSlF5S1vIs-BBAMrTymrX8FQlu4jhje_sCfWjKF2_EIG7GDBgmTbyFX3QJvQw8IOcTGAk5I_XlKD1pyn1NO1A_Xwh9MY/s1600/Sludge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldQVhFzFFuQeowb37QGamMSqHKFyzt0C_JVj_r0AvDIo4n-azSlF5S1vIs-BBAMrTymrX8FQlu4jhje_sCfWjKF2_EIG7GDBgmTbyFX3QJvQw8IOcTGAk5I_XlKD1pyn1NO1A_Xwh9MY/s400/Sludge.jpg" width="270" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5j-ypudQmJ3bwUEk51q1RXSwrrG_bIUIHhYB7JnqyjG5KEpkTtCqsAg90P1DfxJ6eiDl-TFjjG8Iq37q72KtFFyWXyFQtHzZq3rwzhxHSLkkhNEyhFpcn5o6b4xUkTLBIYdQLG4epFQc/s1600/Cutting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5j-ypudQmJ3bwUEk51q1RXSwrrG_bIUIHhYB7JnqyjG5KEpkTtCqsAg90P1DfxJ6eiDl-TFjjG8Iq37q72KtFFyWXyFQtHzZq3rwzhxHSLkkhNEyhFpcn5o6b4xUkTLBIYdQLG4epFQc/s400/Cutting.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Nor was I particularly accurate in cutting the rolls equally...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiUw0D7adit_T3aH5Nf4OBY3Q4UhZJg6nc86iC9RXsvl-R0MW3BNJPoKjG6-hziIrY1b2p__AABDG4i611L7sbGRoy1OwqrVWPlLwUWJ6MQ0bb60tIx9uAIMPfZQbq56JA_ohqZCE9kg/s1600/PrePuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiUw0D7adit_T3aH5Nf4OBY3Q4UhZJg6nc86iC9RXsvl-R0MW3BNJPoKjG6-hziIrY1b2p__AABDG4i611L7sbGRoy1OwqrVWPlLwUWJ6MQ0bb60tIx9uAIMPfZQbq56JA_ohqZCE9kg/s400/PrePuff.jpg" width="270" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy_-ueeDg8bVeK-p4Bq0CM5SE8OXBU3PGXPq8ams10RBImR6dhPgP_irEMY9w-aRh2TQOx0b_O1PcwP-MM0R0pT93lMpRGnIORK6KqRyrPbC-MFhp9UbGzzXkRKtLjhgsIRisvEW4JH4/s1600/Single.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy_-ueeDg8bVeK-p4Bq0CM5SE8OXBU3PGXPq8ams10RBImR6dhPgP_irEMY9w-aRh2TQOx0b_O1PcwP-MM0R0pT93lMpRGnIORK6KqRyrPbC-MFhp9UbGzzXkRKtLjhgsIRisvEW4JH4/s400/Single.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Pre-icing drizzle:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1K7hTno3-cV6zUqW6CgdDvnDvYS-PJSO2QgecSZBddxZTyoLGObekQycj_sn6sZF3rr49kCIvxJ_Xbhm7IbC8BlWvlcbnei2Q5nS-m0VdExoa9KAzRxW2XkUc0GoFcpQNTpgxLQVXAQQ/s1600/PreDrizz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1K7hTno3-cV6zUqW6CgdDvnDvYS-PJSO2QgecSZBddxZTyoLGObekQycj_sn6sZF3rr49kCIvxJ_Xbhm7IbC8BlWvlcbnei2Q5nS-m0VdExoa9KAzRxW2XkUc0GoFcpQNTpgxLQVXAQQ/s400/PreDrizz.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Drizzle process shots:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsCGBnAKXlwZA_pMETa7iBinjaQqSAUultC560PuwceptCClBINhku-W6LTYuFCJMWx75e1gAmc93-qGKCqq39IctZ7q_F7qXO0EGd-lc-1NqgkYulIgNU82MjfObOUtqcq2iFqxOq_A/s1600/Drizzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsCGBnAKXlwZA_pMETa7iBinjaQqSAUultC560PuwceptCClBINhku-W6LTYuFCJMWx75e1gAmc93-qGKCqq39IctZ7q_F7qXO0EGd-lc-1NqgkYulIgNU82MjfObOUtqcq2iFqxOq_A/s400/Drizzle.jpg" width="270" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOLtRCqiuhMFTG1pkwfF9ggXFKfg5WRkNN-obvu2fawtdUuQOrdX5H69_cuJx3R6C1M-UgjKilVBFcGTRfqqDLqH6_UuPT1K0qBYrOLKdl3U8CHlaljN4u_LqJAAsPfcT76MwQspOjEM/s1600/Drizz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOLtRCqiuhMFTG1pkwfF9ggXFKfg5WRkNN-obvu2fawtdUuQOrdX5H69_cuJx3R6C1M-UgjKilVBFcGTRfqqDLqH6_UuPT1K0qBYrOLKdl3U8CHlaljN4u_LqJAAsPfcT76MwQspOjEM/s400/Drizz.jpg" width="400" /></a></div><br />
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<div style="text-align: center;">These sticky rolls were at least as good as they look in Yi's photographs.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEA1tzx6m5r8xJt71oMlbgTgf8QKx-swSLyMiSP6wTCQY0RRRnPwvkAQSUHkMEz4MGwy-WnShG-BhY5IFKmvnZ1mCbyDQT_PaekVX52guVRbrALbVUQa-KE6KyrPJlU3A-pJf6galhaY/s1600/Spat.jpg" imageanchor="1"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEA1tzx6m5r8xJt71oMlbgTgf8QKx-swSLyMiSP6wTCQY0RRRnPwvkAQSUHkMEz4MGwy-WnShG-BhY5IFKmvnZ1mCbyDQT_PaekVX52guVRbrALbVUQa-KE6KyrPJlU3A-pJf6galhaY/s320/Spat.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next time ideas include: </div><div class="separator" style="clear: both; text-align: center;"></div><ol><li style="text-align: left;">Adding more pumpkin to the dough and modifying the amount of liquid (water/milk) so that we get the right consistency</li>
<li style="text-align: left;">Rolling out the dough more thinly to get lots of layers. </li>
<li style="text-align: left;">And along with that, not trying to get all of the filling into the rolling process because it will just ooze out the ends anyways. Instead, saving what looks like it will ooze and adding it on top before baking. </li>
<li style="text-align: left;">Make less icing - maybe even half as much. We didn't use all and they were perfectly sweet and sticky.</li>
</ol><br />
<div style="text-align: left;">Happy Halloween! Lily is going to post about some Seitan (read Satan) Stew soon so stay tuned. The pictures are half as good but the delicious factor is comparable. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Boo,</div><div style="text-align: left;">Sar</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0tag:blogger.com,1999:blog-1224930905030328592.post-62205893482303682512010-10-17T09:56:00.003-04:002010-11-03T20:51:06.050-04:00Seitan - the wheat meatFor vegetarians/vegans and the people who love them - you may know of this mysterious chewy stuff called seitan. It is similar to your tofu or tempeh because it acts as a meat substitute in a lot of different dishes. It is NOT like tofu or tempeh (both made from soybeans) because this alternative protein is wheat based. In my mind, making it fair game for The Upper Yeast Side blog. <br />
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Seitan is basically just wheat gluten. Here goes a basic (and my first attempt) at homemade seitan...<br />
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<b>Basic Seitan</b><br />
(<a href="https://sites.google.com/site/theupperyeastside/homemade-seitan?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a>)<br />
Prep time 10 minutes<br />
Cook time 1 hour<br />
This recipe yields a LOT of Seitan - enough for 5-6 separate dishes that would serve about 3-4 people...<br />
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Dough:<br />
2 cups vital wheat gluten<br />
2 teaspoons onion powder<br />
Season with about 1/2 teaspoon sage, and 1/2 teaspoon marjoram, or a "chicken seasoning" which will likely have both in addition to some rosemary and black pepper. I added a dash of cayenne because I planned to use it in a mexican style dish of Peter Berley's. <br />
2 cups water<br />
<br />
Broth:<br />
6 cups water<br />
2 tablespoons molasses<br />
2 tablespoons soy sauce<br />
<br />
Bring broth to a boil. <br />
Combine dough ingredients and knead for a hot second to get it all elastic-y. Cut into little chunks (about 2x2) and toss into the boiling broth. <br />
Let it boil for 1 hour. <br />
Drain.<br />
Prepare as you need for your meal.<br />
Store extra seitan in the freezer. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD10J8iSXOOP9MpdC88urhWevrHEENCMad8ak28HBKcuXJ2kSZ7gBPO6QEDfffYrbb89lsR9rJrUEHcVE96mhnBn8ZIfS0G_TBNfD3MJiTZFvYq6xtXqZ9CP9wryIfRK94M8Dde53npms/s1600/IMG_1105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD10J8iSXOOP9MpdC88urhWevrHEENCMad8ak28HBKcuXJ2kSZ7gBPO6QEDfffYrbb89lsR9rJrUEHcVE96mhnBn8ZIfS0G_TBNfD3MJiTZFvYq6xtXqZ9CP9wryIfRK94M8Dde53npms/s320/IMG_1105.JPG" width="320" /></a></div><br />
I bought that Bob's Red Mill bag of vital wheat gluten for about $7 at a UES health food store. Since a package of seitan in the store costs about $6 and I made roughly 6x as much with only a third of the bag... Safe to say it pays to make homemade seitan. <br />
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In the process of cooking this I legitimately thought this stuff was going to take over my stovetop. It expanded to fill the entire pot from it's original size just barely poking out from beneath the six cups of liquid. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rVaMWScb5ZZZVExOEU_GE_yf-1g_mZbeLXgXNXFGcO2JJZRJtpgcauyoMENB1m4HjuHpq-XcTevTb7Fo3pcOYa1OSIeKQbTNJKP3vVSdofwZLPsmmi918KyzT3fbOFevBIR1jCiQ9PA/s1600/IMG_1108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rVaMWScb5ZZZVExOEU_GE_yf-1g_mZbeLXgXNXFGcO2JJZRJtpgcauyoMENB1m4HjuHpq-XcTevTb7Fo3pcOYa1OSIeKQbTNJKP3vVSdofwZLPsmmi918KyzT3fbOFevBIR1jCiQ9PA/s320/IMG_1108.JPG" width="320" /></a></div><br />
As I mentioned, this recipe yields a LOT of seitan. Feel free to halve it or even quarter it if you aren't sure you'll love seitan. I could have made the Peter Berley recipe at least 5 more times with the leftover seitan. I wrapped manageable amounts of seitan in plastic wrap and put all of the bunches into one plastic bag and right into the freezer.<br />
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<div class="separator" style="clear: both; text-align: center;">We made a black bean dish from Fresh Food Fast:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RyEbA0rQska0BkuHk5eZMjPXis-RIvtjZCaMNevcWb41LGnETgwU_Wl0__Su8-leGmXwvb8dFduASf8yERUvNyakv1IJ6EhnJEMLZx-AginP_8s2xH3UkVWpTC5BbSvxIj-ZILLUFhM/s1600/IMG_1111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-RyEbA0rQska0BkuHk5eZMjPXis-RIvtjZCaMNevcWb41LGnETgwU_Wl0__Su8-leGmXwvb8dFduASf8yERUvNyakv1IJ6EhnJEMLZx-AginP_8s2xH3UkVWpTC5BbSvxIj-ZILLUFhM/s320/IMG_1111.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GGXvvvhKpZ6-2acTfpeJQ0dWguQuYuVxGxw0hUP-ZUBo4U1k9566hP5Uv2rLP-TkwANOQzI2O92OFUEaJ7jrs47fnps5BmOEsrJ6lzUDvhR2sXcHdRjjMoJOaHwahkknLfU4-ZCQ5Wk/s1600/IMG_1114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GGXvvvhKpZ6-2acTfpeJQ0dWguQuYuVxGxw0hUP-ZUBo4U1k9566hP5Uv2rLP-TkwANOQzI2O92OFUEaJ7jrs47fnps5BmOEsrJ6lzUDvhR2sXcHdRjjMoJOaHwahkknLfU4-ZCQ5Wk/s320/IMG_1114.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">And we ate until we were extremely uncomfortable.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here's the thing about vital wheat gluten. It seems to know just when you are looking for it. If you go to the grocery store specifically searching for this stuff, it won't be there. The other people in the store and store workers have never heard of it. However, if you happen to meander by the very same aisle you scoured without the intent of picking up vital wheat gluten it will magically fall off the shelf into your basket. True story. Not to mention, you'll start noticing this stuff in every grocery you checked previously. Just when you aren't looking for it. Get it whenever you can. Store it in the fridge or freezer. Brands I've used include: <a href="http://www.arrowheadmills.com/">Arrowhead Mills</a>, <a href="http://www.hodgsonmill.com/">Hodgson Mill</a>, and <a href="http://www.bobsredmill.com/">Bob's Red Mill</a>. Tell us if you find any other good ones. </div><div><br />
</div><div>Good luck in your search for and cooking of homemade seitan!</div><div>Sar</div><br />
PS The previous <a href="http://theupperyeastside.blogspot.com/2010/10/oats-sourdough-oh-my.html">sourdough-oat</a> loaf just got turned into French Toast and devoured. Thank you Andy Jack. <br />
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</div>Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com1tag:blogger.com,1999:blog-1224930905030328592.post-88324770614006734592010-10-13T21:53:00.002-04:002010-10-13T22:00:37.838-04:00Oats + Sourdough (Oh my!)Nothing like a controversial national holiday to get me back into the bread blog. While I was not posting I made several sourdoughs that I just did NOT write about..Oops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG53rcPBcHOtfnWAqiTkdh3JW-5VSUi9ADKEWA6QgbDs6P4DABwItR5ScXhMMaFV-c60YMvMo_iPEkgnC75PjenGuoLeFFEq_mp4iUJ-oY6GnOI9tfde46enzlQZDn2XnyyMkojpjPfXo/s1600/IMG_1098.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG53rcPBcHOtfnWAqiTkdh3JW-5VSUi9ADKEWA6QgbDs6P4DABwItR5ScXhMMaFV-c60YMvMo_iPEkgnC75PjenGuoLeFFEq_mp4iUJ-oY6GnOI9tfde46enzlQZDn2XnyyMkojpjPfXo/s320/IMG_1098.JPG" width="320" /></a>For this sourdough I decided to get a little inventive. I read a recipe in<i> Good to the Grain</i> by Kim Boyce (Thanks Emeric!) and decided - why not add some sourdough to it?! <i>Good to the Grain</i> had been sitting on our shelf since Emeric lent it to me in July (laaame). Plus I have sourdough to feed.<br />
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<b>Sourdough-Oat Sandwich Loaf </b><i>Inspiration from Good to the Grain</i><br />
(<a href="https://sites.google.com/site/theupperyeastside/sourdough-oat-sandwich-loaf?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a>)<br />
Yields 1 loaf<br />
Prep time about 10 hours<br />
Cook time 40 minutes<br />
<br />
1/2 teaspoon active dry yeast<br />
2 tablespoons warm water<br />
1 pinch of sugar<br />
1 cup rolled oats<br />
1 cup whole wheat flour<br />
1 cup oat flour<br />
1 cup starter<br />
1/4 cup water<br />
3 teaspoons vital wheat gluten<br />
1/2 stick of unsalted butter, melted<br />
1/2 tablespoon salt<br />
2 tablespoons molasses<br />
<br />
1. Proof the yeast in warm water with sugar. <br />
2. As the yeast proofs for about 10 minutes, measure out your dry ingredients EXCEPT the salt and stir them together. Melt the butter while you are at it.<br />
3. Add the yeast, butter, and sourdough starter and water to all the dry ingredients excluding the salt. Stir until you can't stir anymore and then let it rest for 20 minutes. This is called autolyse. <br />
To learn more about autolyse click <a href="http://theupperyeastside.blogspot.com/2010/04/sourdough-101.html">here</a> or search "sourdough" on the top right and read up!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwY1pIS_3y2bB3lxVeqXdNJZPXoKi6rkv_NQJ1-zjPOyQjybdNOl5X2iRvCBZHpZ1lhE57PBFZbTZyh8BS-jXe0soJFxV-Li0dGmbzbqsBBJdGe5sao7jN6FKLVGh35-VICw7nuySyCXk/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwY1pIS_3y2bB3lxVeqXdNJZPXoKi6rkv_NQJ1-zjPOyQjybdNOl5X2iRvCBZHpZ1lhE57PBFZbTZyh8BS-jXe0soJFxV-Li0dGmbzbqsBBJdGe5sao7jN6FKLVGh35-VICw7nuySyCXk/s320/IMG_1085.JPG" width="320" /></a></div><br />
4. Now, add the salt and molasses.<br />
5. Knead for about 10 minutes.<br />
6. Allow the dough to rise for about 45 minutes in a clean, buttered bowl. <br />
7. Shape the dough into a log and place it into a loaf pan to rise.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8FqRHxXoaIHkWch-pulWaXCgm3oUlhzdnLEtxTn-qd9ZTsFUbphAmDcsVN-oxzzXNV6Gw-s4j0KmuiZ57NR_p2dolZJFyfaVq6s0HgwXbluLH7QfAKWn3Ud9_a5V5ZNb6JXREFzEV6o/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8FqRHxXoaIHkWch-pulWaXCgm3oUlhzdnLEtxTn-qd9ZTsFUbphAmDcsVN-oxzzXNV6Gw-s4j0KmuiZ57NR_p2dolZJFyfaVq6s0HgwXbluLH7QfAKWn3Ud9_a5V5ZNb6JXREFzEV6o/s320/IMG_1090.JPG" width="320" /></a></div><br />
8. Let it rise for up to 6 hours, or until it has doubled in bulk. I went babysitting in the meantime. I would have loved to be available to punch the dough down but it's sourdough and it loves to retard, so I just let it happen.<br />
9. Preheat the oven to 400 degrees F and brush the top crust with a little water/molasses mixture and sprinkle with bran or oats before throwing it in the oven. <br />
10. Bake at 400 degrees F for 40 minutes. As always, allow to cool before slicing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TRcl5vC3sXdWqdl5fDccoEbmdOtIBQuF0SAoecoUiI_TWkNkDeLpHAdCpPZc_pZX63kravU8UDyZnEPHrOeGdSvGgu4_Bg1MV43ayY2VkXp5BnYRoQc56nezj2rDqiSkhzAaMT6mwLg/s1600/IMG_1104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TRcl5vC3sXdWqdl5fDccoEbmdOtIBQuF0SAoecoUiI_TWkNkDeLpHAdCpPZc_pZX63kravU8UDyZnEPHrOeGdSvGgu4_Bg1MV43ayY2VkXp5BnYRoQc56nezj2rDqiSkhzAaMT6mwLg/s320/IMG_1104.JPG" width="320" /></a></div><br />
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Entirely unrelated, but I made these impromptu banana-bran muffins the other day. There are four bananas in 12 muffins. Mathematically speaking, a third of a banana per muffin. I'd post a recipe but I didn't keep track or measure anything I did. Classic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrQJmy_JpZ6MH_gg_Phu0Kxu_8ZL7WT25xtzGJ2M3bGg0j2ETja7rcf_-enA2y-P83mjr1nk1AfQNWE31qfQaYsXlZvhEzQ1Lrumm3n9DEDSRruqvFtfqncdMvoqoH1CzZvAB4gw-A-0/s1600/IMG_1080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrQJmy_JpZ6MH_gg_Phu0Kxu_8ZL7WT25xtzGJ2M3bGg0j2ETja7rcf_-enA2y-P83mjr1nk1AfQNWE31qfQaYsXlZvhEzQ1Lrumm3n9DEDSRruqvFtfqncdMvoqoH1CzZvAB4gw-A-0/s320/IMG_1080.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqnBA9L3sUTZQ9ZvgnX2_jNRbCkh5TLtv2edUwEFSFY2h9kCbk61bgHBdpf9mt3vqIzkSCn10F2oomMNkdaxsM55NMj7C7cPLTJH2vwB1FwgALScSxwgT7aSM-6NqDdn-OufLpLN0IEE/s1600/IMG_1078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqnBA9L3sUTZQ9ZvgnX2_jNRbCkh5TLtv2edUwEFSFY2h9kCbk61bgHBdpf9mt3vqIzkSCn10F2oomMNkdaxsM55NMj7C7cPLTJH2vwB1FwgALScSxwgT7aSM-6NqDdn-OufLpLN0IEE/s320/IMG_1078.JPG" width="320" /></a></div><div style="text-align: center;"><div style="text-align: left;">These bananas were practically making themselves into banana-based treats.</div></div><div style="text-align: center;"><br />
</div>Happy belated Columbus Day and 10-10-10!<br />
Sarah<br />
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PS This bread was okay. Like any good relationship, oats and sourdough have some things to work on together. I'll definitely revisit this medley. The to bake (and to do) list(s) are long and the time is always short. Sar and Lilhttp://www.blogger.com/profile/17850974415061688928noreply@blogger.com0