I wanted to talk to you about Turkish breads. Not yet it seems. I had an unfortunate attempt at the chickpea leaven bread when you crash chickpeas, mix them with water and let them sit covered until a dense froth appears on the surface of the starter and the natural yeast forms. It took 3 days instead of 1, so I am trying with fresher chickpeas next time. I also bought a book I was chasing for a long time “Ekmek” (Bread): it was published in a humble series of single-topic brochures with some of the most substantial texts and recipes I have seen on the Turkish bookshelves. I opened the book and - what a scandal! - the author talks European-style sourdough. Really, this country needs more pride about its food and - very urgently - about its bread! So meanwhile I continue meticulously study Hamelman’s Bread. I got the courage to play with the recipe and present one today. Enter potato bread with roasted onions. [click to continue…]
How to make bread
Lately, I have been going nuts about making bread which means I have to write about it. I first thought it is a completely different subject from anything I have been writing about on this blog, a subject that might deserve a blog on its own. I am afraid, however, there is no way I can have two blogs because I often struggle with focus. I am known for cruelly eliminating a whole bunch of things from my life at once just so that I don’t have to choose one. I can have 36 open tabs in my browser for a week but then shut them down one fine day without looking back. I was spared a failed exercise in blogging megalomania by this simple analysis and you, my dear readers.
