Reply With QuoteThe best bread book I know, and the one I go to.
*note: this is a very artisanal approach to bread making. It gives no fucks if you're in a hurry. You won't even be making bread for 2-3 weeks after you start the recipe.
Butcheeks: Seriously, just try a bread recipe. Bread is so hard that you probably won't get it right the first few (hundred) times anyway. I don't mean to sound like an ass, but good bread is really difficult. Because there are so few ingredients, there is a ton of variability in the final product based upon these ingredients, how you knead it, how you flour the surface, ambient temperature, mineral content in the water, relative humidity, etc. etc.. Fortunately, even okay homemade fresh bread will be better than what you get at the grocery store.
Check out a book from the library about breadmaking; I'm sure that there is something on the subject up there.
Or, try this for starters.
Pontius is my Co-Pilate
The best bread book I know, and the one I go to.
*note: this is a very artisanal approach to bread making. It gives no fucks if you're in a hurry. You won't even be making bread for 2-3 weeks after you start the recipe.
Boo, Hiss.
time isn't an issue.
as long as it gets the job done
Pontius is my Co-Pilate
If you follow the recipe in that book you'll get the best bread of your life.
I'd type it out but it's like 20 pages long.
Boo, Hiss.
I'll look into getting a copy.
And the reviews are helpful too. I've gotten shit from King Arther Flour before (one of the first reviews brings them up).
in unrelated note, Icarus, how do you feel about a cornbread based pizza crust? It's an idea I've had for a pizza since my sister found out she had a gluten allergy.
Pontius is my Co-Pilate
The problem with gluten free bread is that it's taking out the very thing that helps make good bread really good - gluten is what gives the dough elasticity and spring - It's what helps define the "crumb" of the bread (the size and texture of the internal hole structure).
I'd recommend using gluten free flour and a rolling pin. You don't really 'stretch' gluten free dough the same way you do regular dough.
The cornbread crust is going to crumble under the toppings and sauce. Think about the bit of cornbread that gets some gravy, or whatever, on it while it's on your plate. Cornbread doesn't play so well with liquid. You could substitute a ratio of it into a regular crust recipe, but I'm not sure it'd have any real advantage.
All that said, sometimes things work better than you think they will, and experimentation is the only way to find out. I've found myself pursuing things that should be terrible and end up being pretty good. 2 days ago I infused vodka with olive oil, balsamic, and tomato on a lark - turned out better than you'd think. Using it in a bloody mary would be great. So, yeah, try it out. The worst that happens is it's terrible and you chuck it.
Boo, Hiss.
the dead thank you
I would drink so many of those bloody marys.
I'm wondering if you couldn't use it for something like a deep dish pizza. People usually have the expectation that those might fall apart.Originally Posted by icarusfall
What you need to make is a southern pizza: Deep dish cornbread for the crust (use a cast iron skillet and preheat that motherfucker for a good crust), with a spicy chunky tomato sauce, a layer of turnip greens, gouda cheese, and topped with chopped turkey wing meat and chopped white onions. I would try it.
Collard greens on a pizza might be something exceptional.
You could make a "Southern White" pizza with collards, garlic, provolone, and a persecution complex.
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