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Gastronomists Weekly

Sunday, November 7, 2010. I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again. 3 C Pate Fermentee (recipe below). 1 1/4 C Unbleached All Purpose Flour. 1 1/4 C Unbleached Bread Flour. 3/4 2 T Warm Water. 1 1/8 C Unbleached All-Purpose Flour. 1 1/8 C Unbleached Bread Flour. 1/2 tsp Yeast3/4 C 2 T water, room temp. 5 C unbleached bread flour. 6 T olive oil. 2 Coa...

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Gastronomists Weekly | gastronomistweekly.blogspot.com Reviews

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Sunday, November 7, 2010. I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again. 3 C Pate Fermentee (recipe below). 1 1/4 C Unbleached All Purpose Flour. 1 1/4 C Unbleached Bread Flour. 3/4 2 T Warm Water. 1 1/8 C Unbleached All-Purpose Flour. 1 1/8 C Unbleached Bread Flour. 1/2 tsp Yeast3/4 C 2 T water, room temp. 5 C unbleached bread flour. 6 T olive oil. 2 Coa...

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2 french bread

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5 1/2 tsp yeast

6 pate fermentee

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9 no comments

10 focaccia

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Gastronomists Weekly | gastronomistweekly.blogspot.com Reviews

https://gastronomistweekly.blogspot.com

Sunday, November 7, 2010. I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again. 3 C Pate Fermentee (recipe below). 1 1/4 C Unbleached All Purpose Flour. 1 1/4 C Unbleached Bread Flour. 3/4 2 T Warm Water. 1 1/8 C Unbleached All-Purpose Flour. 1 1/8 C Unbleached Bread Flour. 1/2 tsp Yeast3/4 C 2 T water, room temp. 5 C unbleached bread flour. 6 T olive oil. 2 Coa...

INTERNAL PAGES

gastronomistweekly.blogspot.com

1

Gastronomists Weekly: Cinnamon Raisin Walnut Bread

http://gastronomistweekly.blogspot.com/2010/10/cinnamon-raisin-walnut-bread.html

Sunday, October 24, 2010. Cinnamon Raisin Walnut Bread. Sorry, no photo for this one. it got eaten before I could take a photo. Unfortunately I don't think I let this one rise properly because it was a bit dense and I was hoping for a softer bread. It was great toasted with cream cheese though :). 35 Cups Unbleached bread flour. 4 tsp granulated sugar. 2 tsp instant yeast. 125 tsp ground cinnamon. 2 T shortening, melted or at room temperature. 1/2 c buttermilk or whole milk, room temp. 4 Divide dough int...

2

Gastronomists Weekly: Strawberry Pies

http://gastronomistweekly.blogspot.com/2010/10/strawberry-pies.html

Sunday, October 24, 2010. These just look great :) These were dessert for our graduation dinner back in April. Subscribe to: Post Comments (Atom). My Favorite Food Blogs. One-Pan Roasted Harissa Salmon with Vegetables. At the Studio: Coconut Yellow Split Pea Soup. Epicurious.com: New Recipes. Mediterranean Eggplant and Barley Salad. Check out the new bakerella.com. Cinnamon Raisin Walnut Bread. Simple template. Powered by Blogger.

3

Gastronomists Weekly: October 2010

http://gastronomistweekly.blogspot.com/2010_10_01_archive.html

Sunday, October 24, 2010. These just look great :) These were dessert for our graduation dinner back in April. These were fantastic. I want to make a bunch and freeze them. I need to try it again though, to see if I can get bigger holes. 2 1/4 C unbleached bread flour. 1/2 T granulated sugar. 1 1/4 tsp instant yeast. 1 T shortening or butter, room temp. 3/4 - 1 C milk or buttermilk, room temp. 4 Transfer the baked muffins to a cooling rack and cool for about 30 minutes before eating. 3 T granulated sugar.

4

Gastronomists Weekly: English Muffins

http://gastronomistweekly.blogspot.com/2010/10/english-muffins.html

Sunday, October 24, 2010. These were fantastic. I want to make a bunch and freeze them. I need to try it again though, to see if I can get bigger holes. 2 1/4 C unbleached bread flour. 1/2 T granulated sugar. 1 1/4 tsp instant yeast. 1 T shortening or butter, room temp. 3/4 - 1 C milk or buttermilk, room temp. 4 Transfer the baked muffins to a cooling rack and cool for about 30 minutes before eating. Subscribe to: Post Comments (Atom). My Favorite Food Blogs. One-Pan Roasted Harissa Salmon with Vegetables.

5

Gastronomists Weekly: January 2010

http://gastronomistweekly.blogspot.com/2010_01_01_archive.html

Sunday, January 17, 2010. 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total). 1/4 teaspoon salt, plus more to taste. 1/4 teaspoon freshly ground pepper, plus more to taste. 3 teaspoons extra-virgin olive oil, or canola oil, divided. 1/4 cup finely chopped shallots. 1/2 cup reduced-sodium chicken broth. 1/2 cup dry white wine. 1 tablespoon reduced-fat sour cream. 1 tablespoon chopped fresh tarragon. 3 very lean meat, 2 fat. From: www.eatingwell.com. 4 servings, 3/4 cup each. 1/3 c...

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gastronomistweekly.blogspot.com

Gastronomists Weekly

Sunday, November 7, 2010. I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again. 3 C Pate Fermentee (recipe below). 1 1/4 C Unbleached All Purpose Flour. 1 1/4 C Unbleached Bread Flour. 3/4 2 T Warm Water. 1 1/8 C Unbleached All-Purpose Flour. 1 1/8 C Unbleached Bread Flour. 1/2 tsp Yeast3/4 C 2 T water, room temp. 5 C unbleached bread flour. 6 T olive oil. 2 Coa...

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