Favorites List (4.25.13) Recipe

I suspect my chilly SF kitchen is indeed slowing things down — it’s reassuring to know that you’ve had a similar experience. I am really impressed by your loaves, which frankly look better than the one on our counter from Tartine! Thanks again for the references.

Some belated book ideas for you:
“The Soul of Money” Lynne Twist
“World Enough & TIme” Christian McEwen

The ultimate cold cure sounds pretty tasty and similar to one I know; the Braised Fennel with Saffron was a solid share too. I have to go through the rest of those, but I’m afraid I don’t have time for that many links at once! Cheers to a batch of that cold cure for my little ones, thanks!

Starboard Sea was very good – thanks for the recommendation!

I just made the braised saffron wedges tonight for dinner. Seriously out of this world.

Loved The Starboard Sea! Have you tried The Unchangeable Spots of Leopards?

HS: Thanks for the tip Shannon!

Ah! Francois Brunelle! I Have been following him for years, waiting for him to collect enough dopperganger photos for a book. It is a very fascinating project. He also has a facebook page where some hopefuls try to find their look-a-likes.

Thank you so much for the suggestions, Wayne. I don’t have the fortitude to bake yet since I am trying to boost my confidence that I have a well-trained starter. I suspect my chilly SF kitchen is indeed slowing things down — it’s reassuring to know that you’ve had a similar experience. I am really impressed by your loaves, which frankly look better than the one on our counter from Tartine! Thanks again for the references.

The article 12 countries 1 bag was interesting, but I like my formula better. I wear 100% linen, except for cotton panties, synthetic bras. 3 bras, 3 panties (1 to wear, 1 to wash, 1 drying. ditto for the bras.) I bring 3 pairs of pants, 3 lightweight shirt/jackets, as many blouses as I can fit into my 21” suitcase. Three main colors that will allow for mixing it up (like navy, beige, coral). 3 pairs of shoes. A linen scarf/shawl. A pashmina. The advantage to linen is that it airs out; I don’t shudder at wrinkles but stinking to high heaven grosses me out. My PJs are linen, too. I’ve only gone for 3 weeks, not 51 days, but I really work at not carrying things I don’t wear.

The Tartine sesame loaf! I have spent the last two weeks attempting to nurture a starter because the sesame loaf sells out so quickly! My starter grows by about 25-35%, slowly (over about 6-8 hours), and then falls again and smells sour/yeasty. My internet sleuthing suggests that other established starters double, but it doesn’t say how much growth to expect in the Tartine book. Any thoughts from a successful baker?

Hi Meg! Wayne here – It can go through cycles of rising and falling, so it’s probably a matter of waiting longer. It depends on the temperature of your kitchen, but sometimes when it’s cold and I leave mine overnight, it’s dense and closer to 25% risen than 50%. A 62 degree San Francisco kitchen is much different than a 78 degree bakery. I either wait a few more hours, or put it on the warm stove. It then passes the “float test.” I would focus on it being somewhat fluffy and gassy and not worry about the smell, which unless it’s repulsively sour, is difficult to communicate in words. There are many bread sites http://www.thefreshloaf.com is one I look at, a few blogs that focus on the Tartine book, and when it comes time to shaping, watch some videos.

Always love your lists, Heidi!!