Jackie loves carbohydrates in all shapes and forms, oh yes. (more…)
Archive for November, 2008
I’m one of those people who attempt to make grocery lists but then everything flies out the window when I’m at actually at the store. Sadly, there have been times when I get everything but the item that I really need because I get distracted by some item that’s on special or “available for limited time only.” That however, turned out to be a good thing when I came across fresh cranberries on sale.
Thanksgiving in the United States is tomorrow, and there are no classes this week! Don’t get me wrong – I like attending class and have been learning in [challenging] leaps and bounds, but it’s nice to take a break. You know, so I can concentrate on my research and experiments, and um, bake heh heh.
I sat near the front of the bus on my way back from grocery shopping this afternoon, and happened to hear this conversation:
Bus driver: Hello, there. How are you?
Passenger boarding the bus: Cold!
Bus driver: Well, sir, welcome to Vermont!
…and they grin at each other.
It’s been getting more and more chilly these days. Even though I “come from the North” <insert joke about my being Canadian here>, I have to say that “green mountain” winds are quite nippy. If it’s winter where you are living, remember to dress warmly and take good care of yourself in this cold weather. 🙂
A most impressive and addictive semisweet chocolate bread.
I first read about pane al cioccolato on Jude’s blog, Apple Pie, Patis, and Pâté and immediately wanted to make it. To the horror of some of my friends, I don’t like chocolate in my cake or in ice cream (vanilla, please!) but in bread? Bookmarked, oh yeah.
Pane al cioccolato would be a perfect way to celebrate the birthday of one of my friends who loves fancy things with chocolate. The problem was, the recipe called for a starter at 50% hydration but I don’t have a starter. Now that I’ve been trying to get my experiments to work in the lab, I barely have time to take care of my plants, much less think about capturing and tending to a starter. (I also bake in sporadic bursts – probably not regularly enough to plan ahead and use a starter, and would feel bad if I confined it to a corner in the refrigerator for extended periods of time.) So what do I do?
I racked my brains for what to bake for a yeast geneticist friend’s birthday. Duh, bake yeasted (Saccharomyces cerevisiae-ed) bread? But it’s got to be even cooler than that. That’s when challah à tête a.k.a. budding yeast bread was born.