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I'm the bread fairy
May. 13th, 2009 03:25 pm
It took me years, but I've finally read Jhumpa Lahiri's Interpreter of Maladies. I've had the book for a good long while, but for some reason just didn't get around to reading it. I don't know why -- it's a quick and interesting read. I've also started The Namesake by her, and put her latest book, Unaccustomed Earth, on my PBS wish list. IoM won the 2000 Pulitzer Prize for Fiction, and after reviewing the list, I noticed that I actually have a lot of those books. It's made me want to start a project of reading each one.
This morning I started preparing some sourdough starter for the kalamata olive loaf (or loaves, rather) that I hope I'll be able to mix tonight. The starter is in the proofing box, so I'm hoping that it will be bubbly and yeasty by the time I get home (or at the very least, by tonight) so that it'll be ready for the final dough. My cousin's husband has asked me before if I've made olive loaves (I haven't), so I know he's interested in trying one. I figure if I'm going to be there this weekend I might as well bring some bread as well (though my cousin hasn't gotten back to me on her preference for the menu, which is annoying because I have to PREPARE). BTW Jade, how is your sourdough starter doing? The other day I had some extra starter that I didn't use, so I ended up drying it so that it can be safely shipped and/or taken with me when I go places.
My mom and aunt are arriving early next week, and my mom has requested that I make the Chinese bakery-style hot dog buns for them, as well as raisin bread. I'm like, since when did I start taking requests?! I still have a few hot dog buns frozen from the last time I made them ... how bad a daughter would I be if I just defrosted those instead of making a fresh batch? >.> Actually I'm happy to make bread for people I like; it just takes a long time (wild yeast take WAY longer to work than commercial yeast, because their numbers are so much fewer) and all this is happening in a matter of days.
Okay, I haven't talked about this so ... ( Dollhouse season finale thoughts )
This morning I started preparing some sourdough starter for the kalamata olive loaf (or loaves, rather) that I hope I'll be able to mix tonight. The starter is in the proofing box, so I'm hoping that it will be bubbly and yeasty by the time I get home (or at the very least, by tonight) so that it'll be ready for the final dough. My cousin's husband has asked me before if I've made olive loaves (I haven't), so I know he's interested in trying one. I figure if I'm going to be there this weekend I might as well bring some bread as well (though my cousin hasn't gotten back to me on her preference for the menu, which is annoying because I have to PREPARE). BTW Jade, how is your sourdough starter doing? The other day I had some extra starter that I didn't use, so I ended up drying it so that it can be safely shipped and/or taken with me when I go places.
My mom and aunt are arriving early next week, and my mom has requested that I make the Chinese bakery-style hot dog buns for them, as well as raisin bread. I'm like, since when did I start taking requests?! I still have a few hot dog buns frozen from the last time I made them ... how bad a daughter would I be if I just defrosted those instead of making a fresh batch? >.> Actually I'm happy to make bread for people I like; it just takes a long time (wild yeast take WAY longer to work than commercial yeast, because their numbers are so much fewer) and all this is happening in a matter of days.
Okay, I haven't talked about this so ... ( Dollhouse season finale thoughts )
