I tried a new recipe a couple of days ago. While I have a freaking library of bread baking books, and quite a few of them are sourdough, my hands down favorite is Emilie Raffa’s “Artisan Sourdough Made Simple“. I’ve yet to try a recipe out of it that isn’t spot on perfect. She has amazing sense for blending flavors.
I used half castelvetrano green olives (my favorites!) and half greek black olives. Four o’clock in the morning had me outside in my garden beds with a flashlight hunting down enough fresh thyme for the dough, the horrible cold spell we had killed most of it. I had to replace all of my thyme plants this year. I was sold with just olive bread, but the delicate flavor of the thyme and freshly grated lemon zest was sublime.
I don’t have any new specialty iris blooming right now, but there are waves of these old fashioned mulberry colored ones blooming all over our yard. I have hundreds of them. I also grabbed a picture of a lovely swarm in the orchard. This morning I intend to sneak out fairly early, since it’s quite cold out and the bees will wait until it warms up a bit to come out, and weed whack around the hives. It’s quite a job and I’m not sure I can manage it all at once, but I’m going to give it my best effort.
I made myself schnitzel two nights in a row, with roasted asparagus and shaved garlic. It was pretty good, but mine is never quite as good as Jim’s. I’m always convinced I’ve pounded the pork cutlets thin enough, and I never quite do.
This morning I am baking one of those dense, rye, seed and grain breads that are common in Germany. It’s been bulk fermenting for twenty four hours. It isn’t supposed to rise, just get a bit puffy, but personally I think it looks like a lost cause. I hope not, because I had a craving for it and some smoked salmon. My dill is doing wonderfully, so a bit of cream cheese, the salmon and dill on the heavy rye is something I’ve been dreaming about for days. Cross your fingers for me!
Oh and a little funny I had to share!