Pass the butter

Gluten frees~ Avert your eyes!

Yesterday was baking day for the sourdough bread from the starter that has been developing for the last 2 weeks. The process is from the book, Breads from the LaBrea Bakery by Nancy Silverton.

The process has fascinated me (and I have to admit, scared me a little at times! haha) from the very beginning of the water, flour and grape starter.
The bread is scrumptious. Worth the wait.  I wish you could smell it!

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And something to wash it down?

I am looking for a cosmo recipe. Bethany got a wonderful martini glass for her (21st) birthday and we are looking to fill it! I found the most perfect recipe for a blue fruity type of cosmo in a magazine and now cannot find it again. Isn’t that always the way? I must remember to ALWAYS rip out an intriguing recipe right away.

Got any you’d like to share?

Making dough

You know how it is in the internets, how you find something interesting and you click here and you click there, soon you are far away from your original starting place and couldn’t find it again if you tried?
That’s how it was with sourdough starter. I don’t know how it happened. But it did.
I found reference to Nancy Silverton’s Breads from La Brea Bakery and an interesting 2 weeks sourdough starter method involving grapes.
I mulled it over for a couple of weeks, ordered the book, read it cover to cover and decided I was IN.
I am on Day 4 so far, keeping a bit of a flickr documentary. If you are at all interested in the process, check it out. If not, well, come over for bread in 2 weeks!
The process is fascinating me and well, frankly, the family are getting tired of hearing about it.
You’d think I did not have a life or something!

♥