How time flies! The BBBabes have been baking together for 10 years!!
Well… Some of the BBBabes have been baking together that long.
I’m not one of the original BBBabes, even though I was lurking on the edges, gazing on in envy, right from the start. But eight years ago, after one of the original BBBabes retired, I was asked to join officially. At the time, I thought that I should probably justify my invitation to become a BBBabe by actually making a few more of the recipes they’d chosen. (Of course, it is taking me ages to work my way through them all. …I’m still not even close to being done.)
When will I learn to read things all the way through? […] [In] the preferment for this: I whisked ¼ tsp (.9 gm) yeast (my scale won’t measure fractions of grams) with 240gm water. Then I measured out 100 gm unbleached bread flour and put it in the bowl. And saw that I was supposed to put only 80 gm of yeasted water into the flour:
Add 1/3 cup of this yeasted water (discard the rest) to the flour and beat this very sticky starter until it is well combined. – Maggie Glezer, “Royal Crown’s Tortano”, Artisan Breads Across America, p. 203
– me, blog from OUR kitchen | Catching Up in 2010: Royal Crown’s Tortano (BBB February 2008), July 2010
But it turned out to be beautiful bread, in spite of my difficulty with reading. So when Tanna suggested that we bake the Royal Crown Tortano again for the BBBabes’ 10th anniversary, I was thrilled.
However. Being almost incapable of doing things the same way more than once, I decided I HAD to use our Jane Mason starter to make this 10th anniversary version of the Royal Crown Tortano. How could I not?