Over the last week, I have experimented with a no-knead bread method outlined in Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. After seeing it oft recommended, I was eager to give the new style a try- but still felt it might be too good to be true.
The method, utilizing a moist, high yeast dough that can be stored in the refrigerator for up to two weeks, was certainly easy: mix, store, cut a hunk, let it rest, and bake. The result is a small, crusty, "creamy" loaf with little work. What it lacks- crumb structure, well-developed flavor, full rise- are reasonably significant issues to a home baker who take pride in quality.
The verdict? The method is so convenient, it's hard to write off. In our home, we'll keep a batch going mainly for dipping in hummus and the like, but standard sandwich loaves and other breads will remain our true mainstays.
Summer is an exciting time for those who adore jam and preserves. In the last few weeks, I've had the pleasure to make lovely, small batches of blackberry and red currant jams. The currants came from my Mom's yard- thanks Mom! Both were lots of fun, as both fruits have a high enough pectin content that they set beautifully with little effort. We now have 7 jars of tasty jams for us to enjoy all year- on all that home-baked bread!
Monday, August 1, 2011
Wednesday, July 20, 2011
Beginnings
And so another blog adventure begins. I have not maintained a blog since an adolescent livejournal. Why a blog, now?
I'm a newlywed! Joel and I pledged our troth to one another on July 3. But that is not my only new beginning of late. I recently left the world of full-time employment to focus on the cello. It expect to have a full teaching studio this fall, and hope to be prepared to finally begin taking auditions. Throughout my years in college and graduate school, there was always something in the way- a worry to take care of myself. The cello really is the best way for me to do that, always really has been.
So how do two musicians make a living? By literally making it, not buying it. We hope for lives filled with beauty and are fully engaged with creating it from its roots. This blog will touch on the many ways we make this happen, from baking bread and making jam to gardening and (maybe) fixing our car. With such a spectrum of interests, I need something to keep me accountable.
Why Quince and Coriander? This spring I had the pleasure to discover the beauty of quince, an apple-like fruit that is inedible until cooked. While a jam veteran, it was my first time making strained jelly. After a few minor (ok, major) jelly disasters, I ended up with four tiny jars of the most lovely, pink, rosey-scented jelly. It was one of the most beautiful things I had ever made, and seems like a good place for this blog to start.
I'm a newlywed! Joel and I pledged our troth to one another on July 3. But that is not my only new beginning of late. I recently left the world of full-time employment to focus on the cello. It expect to have a full teaching studio this fall, and hope to be prepared to finally begin taking auditions. Throughout my years in college and graduate school, there was always something in the way- a worry to take care of myself. The cello really is the best way for me to do that, always really has been.
So how do two musicians make a living? By literally making it, not buying it. We hope for lives filled with beauty and are fully engaged with creating it from its roots. This blog will touch on the many ways we make this happen, from baking bread and making jam to gardening and (maybe) fixing our car. With such a spectrum of interests, I need something to keep me accountable.
Why Quince and Coriander? This spring I had the pleasure to discover the beauty of quince, an apple-like fruit that is inedible until cooked. While a jam veteran, it was my first time making strained jelly. After a few minor (ok, major) jelly disasters, I ended up with four tiny jars of the most lovely, pink, rosey-scented jelly. It was one of the most beautiful things I had ever made, and seems like a good place for this blog to start.
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