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Early last week we awoke to 25 degrees below zero, and it never got above zero all day. Not much happened on the bakery construction site that day. Instead of going outside, I worked on Experiment #137 of this winter's Flying Squirrel trial baking efforts.
Lately I hear a lot about ciabatta or rustic Italian which is usually a very wet, yeasted sourdough that produces a crunchy crust on the outside and a moist inside with large irregular holes. I have never made it. And I have NEVER seen it made with anything but white flour. Until now! Oliver loved it and so did I. Might be something to look for once we can get back to building and opening the Flying Squirrel. Here's hoping for warmer weather...anything above 10 would be just grand.
I hear ya on the weather thing.
ReplyDeleteOff topic comment: I'm impressed with your blog and how you're using it. Some impatient folks think you can start a blog ... write a few commercials ... and folks are supposed to flock to it. They're disappointed when it doesn't work that way.
You've hit on a great recipe of personal passion and philosophy, interesting sidelights, technical competence and humor. I suspect you are slowly building both an online fan club and a remote clientele base that know exactly where they'll be eating when they get to Talkeetna.
Great work!