Hibernating for the Month of August
Aug 01, 2008 | From the kitchen of Rose
I'll be reviewing the copy editing of the huge manuscript where there are no sirens or noises other than birds and crickets to disturb my concentration!
I'll try to answer questions as time allows but will be back in Sept. if any remain unanswered by our fellow bloggers or myself.
Best rest of the summer,
Rose
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Christine Czarnecki
09/22/2008 04:19 PM
Thank you so much for your suggestions!
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Barbara
08/20/2008 05:09 PM
Hi Ted, I'm not any sort of expert, but I've seen enough diets and health recommendations come and go that I feel very skeptical about following recommendations so very strictly. I suspect the whole "avoid-carbs-go-for-protein" thing has some truth in it, but also some exaggerations and drawbacks. My rule is to minimize highly processed foods and eat a variety of healthy foods. I'm convinced moderation and variety are the best policies in the long run.
Your bread sounds both healthy and tasty to me! But I have another idea -- why not learn to "sprout your own" and make your own Ezekiel bread? Another thing I've learned over the years is that sometimes it is more important to keep your partner happy than to win an argument!
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ted
08/19/2008 11:33 AM
hi rose & other bakers--
i'm in an awkward argument with my wife and need back-up if possible. i'm a regular baker of hearth breads--in particular whole wheat loaves with some added combination of wheatberries, spelt, germ, flax seeds etc--and yet my wife won't eat my breads for diet reasons, in particular because she's committed to a bread sold at Trader Joe's called Ezekiel, a 'sprouted grain' bread made in California. she claims the 'sprouted grains' make it healthier and more protein laced, i.e. not as carb-centric. my question--is this really the case? do 'sprouted' grains shift the protein/carb/health profile? i'd like to think breads baked in my own oven, using quality grains and seeds, would be just as healthy (and obviously tastier!), but maybe i'm wrong. granted, i do use a balance of whole wheat AND bread flours (to avoid a leaden loaf). any thoughts would be most appreciated!
best
ted
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Rose
08/17/2008 05:25 PM
christine, re your question about wondra and guianduja--and thank you for being so considerate of my time--i have seen wondra in boxes in the supermarket and i don't think it is available in bulk even through food service. have you tried chefshop or any of the links on this blog for the gianduja? actually my best suggestion is to join the baker's dozen west. it's right in s.f. and would be perfect for you! you might be able to buy things in bulk together with some of the other members for a better price and smaller quantity since you'd be sharing it. in any case, it's a great group. i belong to the sister group on the east coast but whenever i'm in town and there's a west coast meeting i always attend.
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Nancy
08/16/2008 11:02 AM
For information on the American Pie Council and the 2008 APC Crisco National Pie Championships and winning pie recipes, visit www.piecouncil.org.
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Rose
08/10/2008 09:07 AM
vital wheat gluten is 100% whereas the other flours just have a high amount of the vital wheat gluten.
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Dawn Milford
08/09/2008 07:59 PM
I know this may seem like a stupid question for most of you but I am new to baking, Is vital wheat gluten, gluten flour and Hi-gluten flour the same thing?
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Bill
08/03/2008 11:59 AM
Distractions, yes, but yummy distractions. I've never had goat, I must try it. Enjoy!
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Rose
08/02/2008 12:56 PM
thanks bill and guess what! a whole new set of distractions await--new farmer's market had goat--i bought a leg and 3 loin chops. then on to silver lake farm for more of those peaches, plum tomatoes for sauce, basil for pesto, lavender eggplant for grilling and making eggplant parmiggiana--how tempting it is to enjoy and preserve all of nature's bounty. only problem is i won't be able to find any of it in the freezer/frig it is so packed to capacity!
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Bill
08/01/2008 05:18 PM
Enjoy your peace and quiet. I know how hard it is to concentrate in the city with all the distractions. Looking forward to your return.
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Christine Czarnecki
08/01/2008 03:26 PM
My neighbor, a remarkable baker, has introduced me to the many uses of Wondra flour. She uses it for baking everything but bread, to amazing result.
I am also using it more, but locating a source to buy it in bulk has been problematic. My neighbor orders it in boxes (not the shaker cylinder), by the case, from the manufacturer, but it is still expensive.
Where can we get Wondra in larger amounts and at a better price?
Also, I am trying to locate a source for Gianduja, the Italian hazelnut chocolate, to use in baking and for frostings. I cannot find a vendor who will sell it in less than 5 kg (11 lb.) amounts. That's a lot of chocolate for a single baker! Any suggestions there?
We live in the San Francisco Bay Area, by the way.
Please answer these questions only at your leisure and after your time off this summer.
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Yet Another Anna
08/01/2008 12:37 PM
How fabulous! I hope all goes smoothly.
I'll be baking a German Chocolate cake tomorrow (not your recipe, yet) and looking forward to the new book.
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