Southern Biscuits's from Bernard Clayton's New Complete Book of Breads.
According to notations in the cookbook margins, the baking season has come 'round again. Last year's red ink reads: "October 29, 2007. The dough was really wet, patted it with lots of flour and shaped by hand only. no rolling pin. cut out pumpkins." Today I made adjustments.
Lately I feel there are just too few red marks against a handful of recipes, and this but one exhibit leaning against so many volumes in the cupboard's case against convenience foods. Yet just this weekend I paid $4.50 for a rosemary boule.
With the volume of breads that my kids can consume, it's time to crinkle and spot those cookbook pages on a regular basis. A fairly easy (and traditional) undertaking, bread baking casts a fragrant spell over the household. The time has come for a weekly goal.
Giving a name to a project always makes it official, and I'm calling this new weekly commitment ONE GOOD LOAF: a weekly visual diary of wheat, bran, leavening, seeds, and sweeteners.
Join me, won't you, in the exploration into our own pantry shelves? No experience necessary. Along the way we'll share our trials and successes. As we head into crisp autumnal evenings, let's fill our homes with the scent of honey and rye.
If you plan to bake along, choose any recipe (loaf, sticks, biscuits, etc.) that you like and please let me know in the comments so that we can wipe down our floured bread boards together.
Next week perhaps a good, crunchy multi-grain.