Wednesday, June 27, 2007

...and other edible organisms...

Frank, this is The Weeb. The Weeb, this is Frank (with a healthy dose of hooch). Frank is the (thus far, organic) sourdough starter I, um, started 6 weeks ago, based on this recipe from The Food Network's site. Since then, I've made 5 batches of bread (8 loaves, I think) from the same recipe, and this cinnamon roll recipe for Father's Day.

In my starter, I used Rize Organic Yeast, substituted PC Organics' Wildflower Honey in place of the sugar and initially used PC Organics' Unbleached, Sifted, All-Purpose Flour — but I haven't been able to find it in recent weeks, so have since switched to Oak Manor's Organic, Hard Unbleached Flour.

Frank isn't really up to full strength just yet, but the quality of the bread products he's responsible for has greatly improved since I began using him in my baked goods! Some of that might be due to a minor improvement in my baking skills over that time, but I do believe Frank's mostly responsible.

Naturally, those of you who know how "granola" I am aren't in the least surprised that I've taken to keeping a "living" being in my fridge that I have to feed weekly, but which ensures easily digestible, commercial-yeast-free bread on a regular basis.

My culinary-adventurous spirit hopes to try its hand Hamburger Buns and Coffee Cake(!) in the near future.



At Fri Jun 29, 06:44:00 am GMT-4, Blogger Emma said...

Welcome Frank! I look forward to sampling your products. :D

At Sat Jun 30, 11:15:00 am GMT-4, Blogger Caty said...

Don't you find it the slightest bit creepy to name your food? I'm not judging, I'm just saying ...

At Tue Jul 03, 01:27:00 pm GMT-4, Blogger MiraFabulous said...

It's probably better than naming your own brests.

I mean in comparison.

It might make it harder to eat mind you - always hard to eat something with a proper name I say.


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