I don't know that I'll go back to making onion soup or whole wheat loaves the same way. I've still got a bunch of dough, so I get to play with it over the next couple of weeks as it gets more sour doughy. Life is good.
I've been seeing a lot about Artisan Bread in Five Minutes a Day, and after seeing today's Baker's Banter I had to go in search of the site. I was not disappointed! Here's how mine looked. I used white whole wheat, but followed the recipe, otherwise. My other experiment? Carmelizing onions in the crockpot for onion soup. Worked like a charm. I had a left over leek that went in there, too. I slow cooked those all day, in some butter (not too much). Around 4 or so, I threw in some minced garlic. Tthen when the bread went in to bake, I put in some sherry, two cans of beef broth, about two cups of vegetable stock, and some bay leaves and salt and pepper.
I don't know that I'll go back to making onion soup or whole wheat loaves the same way. I've still got a bunch of dough, so I get to play with it over the next couple of weeks as it gets more sour doughy. Life is good.
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