📖 Read pages 40-57, Chapter 1. What is it About Bread: Classification of breads & beginning of 12 stages of bread, of The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by (Ten Speed Press, , ISBN: 978-1-60774-865-6)
Lots of nice definitions and categorization, though I can already tell from other readings that some of the definitions, particularly for pre-ferments, aren’t always as solid as I’d like them to be. As if he were a mathematician, however, he seems to delineate a pretty tight set here that he indicates he’ll stick to throughout the book.
Four types of pre-fermented dough
Stiff/firm: pâte fermentée and biga (no salt)
Wet: poolish and sponge (or levain levure)
The girls bicker and are at each other’s throats until mom comes home to say they’re expanding the house and adding on an extra room. Ramona gets it first.
Today’s word of the day: varlet!Syndicated copies to:
📖 Read pages i-39, Acknowledgements, Preface, Introduction, beginning of Chapter 1. What is it About Bread, of The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by (Ten Speed Press, , ISBN: 978-1-60774-865-6)
The opening is perhaps overly romanticized, though still interesting. He does relatively quickly get into the good stuff though.
Somehow this isn’t as entertaining as prior incarnations of Ramona, perhaps because it was written a few decades later? There’s still a kernel of Ramona, but something seems off.
This was my first time visiting here and I did take out through a Yelp related app. Sadly they forgot to include the naan, so I was forced to go back and forth a second time to pick it up. Despite this, the food was good, though a bit on the expensive side even despite having some reasonable leftovers. I wouldn’t recommend it for take out though as the rich interior makes it a better place to eat out for the price point.