"Scourge of the Interwebs"
Oh, yes. When I was in NC I picked up some honey in Cana, VA on the way back. Nearly a quart, bright gold, honeycomb included.Butter, of course. No marg'.I make my own bread sometimes, and if I do it right it comes out nice and crusty like that loaf. Rip and chew. Heavenly.
K - I so know the difference between Texas Chili and the barfable others. Texas wins on all accounts when it comes to chili.BUT - what is the difference between other sourdough breads? Is it the raw flour on top? (I hate that)
Did you take that picture? It totally looks like it should be in a food magazine. Which farmer's market, too? Because I want to go! :)
Driver, I occasionally make bread, but I have to be good and mad to do it, and I don't usually get that mad in the winter.
I am not wild about the loose flour, either, Melissa, but it is baked on there. I have no idea what makes this bread so heavenly, but the taste I had at the booth was so good that I had to have it.
Lisa F, next Saturday is the last one here in Round rock, for the year, but they are at Sun City on Thursdays, I think, and San Gabriel Park in Georgetown on Fridays through August. For some reason, they only do it in Round Rock in June and July. It's in the parking garage by City Hall.
Oh...and thanks for the compliment on the picture!
Melissa, the raw flour is put on to make a crusty crust and to keep it from sticking. They put it on the clay baking stones. I use corn meal myself, but the flour does give it a nice dusted look. You can brush much of it off. The sourdough flavor comes from a little fermentation in the dough before you bake it. If you bake it before fermentation, it's mild and sweet with no "tang" in it. You can bake sweet loaves and then let dough ferment for sourdough.I got a recipe for easy no-knead bread dough that you stir up, let rise a little, and refrigerate until you're ready to make baguettes and loaves as needed. I had great fun making dozens of loaves just to get the recipe memorized. (Except now I've forgotten it.)
Mornin', Driver...I usually do brush as much off as I can.I can't imagine a no-knead bread! My mom's bread was always crumbly, and I thought that was the natural state of home made bread, until I attempted a batch while extremely pissed off at SSS. That bread turned out to be the best I had ever made, and the only difference was the length and violence of the kneading. I made a note to self: When angry, bake bread.
We had a lot of home made bread that year!Definitely butter.
I agree, the picture looks like it came from a restaurant menu or a food magazine! Great shot! I think the RR Farmer's Market opens in April and runs through July. Luckily most of the same vendors will be in Georgetown Tuesdays and Thursdays. I love it there and next year I'm determined to remember to start visiting as soon as they open in the spring! ...tsee below for link to market addresses and times in georgetown and RR:http://www.gtfma.com/
Thanks for posting the link, T. I had it all wrong...
Ronni, your picture made me hungry! Sourdough is the best for making garlic bread, too. I make my own garlic butter with TONS of fresh garlic. No vampires allowed.