Saturday, July 24, 2004
Another sellout at the Market. I had a special order for salt free whole wheat and it never got picked up. Too bad, too, because I felt funny giving the salt free loaf to a charitable cause. I've never tasted salt free bread, but I imagine the 100% whole wheat would taste a bit like cardboard.
I would bet that most people don't know that salt does more than to flavor the bread, so here's a mini primer:
The salt we use at the bakery is made up mostly of sodium chloride. The sodium and the chloride are ions that partially separate when salt is dissolved in water.
In breadmaking, salt will change the texture of the dough, because it will change the number of water molecules available for absorption by the flour -- in layman's terms, that means the flour can't hold onto as much water when salt is added to the dough.
Salt also slows the growth and activity of the microorganisms called yeast. (Yeast are the tiny guys who do most of the flavorful work in bread).
Salt is important in the Maillard reaction. The Maillard reaction is what makes some breads have an incredible bright brown crust. The Maillard reaction occurs in other foods (like prime rib). It also contributes in normal aging that occurs in our own bodies and you can learn more at The University of South Carolina website http://maillard.sc.edu/.
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I would bet that most people don't know that salt does more than to flavor the bread, so here's a mini primer:
The salt we use at the bakery is made up mostly of sodium chloride. The sodium and the chloride are ions that partially separate when salt is dissolved in water.
In breadmaking, salt will change the texture of the dough, because it will change the number of water molecules available for absorption by the flour -- in layman's terms, that means the flour can't hold onto as much water when salt is added to the dough.
Salt also slows the growth and activity of the microorganisms called yeast. (Yeast are the tiny guys who do most of the flavorful work in bread).
Salt is important in the Maillard reaction. The Maillard reaction is what makes some breads have an incredible bright brown crust. The Maillard reaction occurs in other foods (like prime rib). It also contributes in normal aging that occurs in our own bodies and you can learn more at The University of South Carolina website http://maillard.sc.edu/.
Saturday, July 17, 2004
Yikes, a complete sellout at the farmer's market! I didn't even have a little bag of cookies to donate to the food bank. It is always wonderful to see some of the regular market patrons. I am especially happy when they share recipes and ideas for the artisan breads.
I bought tomatoes, fresh corn on the cob, and looked again for fresh small cucumbers for pickles. The dill is getting too high in the garden and I'm looking to put it to use before it blocks the walking path.
I made a summer gazpacho with a the tomatoes, a stale loaf of last week's bread, and some cucumbers from our neighbor's garden. I made too much - I'm sure that my mom and dad won't eat any - and two quarts of fresh soup is too much for hubby and me!
Farmer's Market Gazpacho
5 large tomatoes, peeled and seeded
1 large red or yellow pepper, seeded
1 medium red onion, peeled
1 clove garlic, peeled and crushed
2 cups V-8, tomato juice, or Clamato
2 cucumbers, peeled and seeded
4 slices stale bread
3 Tablespoons olive oil
salt and seasoned pepper to taste
1 chopped avocado for garnish
sour cream for garnish
In a food processor, puree 4 tomatoes, 1/2 pepper, 1/2 onion, crushed garlic, tomato juice, 1 cucumber, all of the bread, and the olive oil until smooth.
Hand chop the rest of the vegetables into 1/8 inch pieces and stir into puree. Taste and adjust seasonings.
May be refrigerated for up to 48 hours ahead of time. Garnish just before serving - or let each person garnish at the table.
Serve with crusty bread from The Barefoot Baking Company, LLC
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I bought tomatoes, fresh corn on the cob, and looked again for fresh small cucumbers for pickles. The dill is getting too high in the garden and I'm looking to put it to use before it blocks the walking path.
I made a summer gazpacho with a the tomatoes, a stale loaf of last week's bread, and some cucumbers from our neighbor's garden. I made too much - I'm sure that my mom and dad won't eat any - and two quarts of fresh soup is too much for hubby and me!
Farmer's Market Gazpacho
5 large tomatoes, peeled and seeded
1 large red or yellow pepper, seeded
1 medium red onion, peeled
1 clove garlic, peeled and crushed
2 cups V-8, tomato juice, or Clamato
2 cucumbers, peeled and seeded
4 slices stale bread
3 Tablespoons olive oil
salt and seasoned pepper to taste
1 chopped avocado for garnish
sour cream for garnish
In a food processor, puree 4 tomatoes, 1/2 pepper, 1/2 onion, crushed garlic, tomato juice, 1 cucumber, all of the bread, and the olive oil until smooth.
Hand chop the rest of the vegetables into 1/8 inch pieces and stir into puree. Taste and adjust seasonings.
May be refrigerated for up to 48 hours ahead of time. Garnish just before serving - or let each person garnish at the table.
Serve with crusty bread from The Barefoot Baking Company, LLC
Sunday, July 04, 2004
HappyAnniversary, Husband!
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