blog from OUR kitchen - We adore good food - ejm's blog of adventures in food and drink, recipes, disasters, triumphs... . blog from OUR kitchen . recipes from OUR kitchen

search . blog recipe index . measuring . discussions . breadmaking notes . yeast conversions Bread Baking Babes: Let's Get Baking

|Appeal|ReliefWeb|Reuters AlertNet|The Red Cross|The Hunger Site|FreeRice|

Wednesday, 10 December 2008

shrimps in Pernod and NON-sour bread

summary: shrimps in Pernod and rustic boules made with active dry yeast; submission for YeastSpotting; (click on images to see larger views and more photos)

shrimps in Pernod I mentioned earlier that we HAD to have sparkling wine with our salad with pears and pinenuts.

For the wine, we made a special trip to the Queen’s Quay Vintages store, riding our bikes into a frigid head wind. However, it was worth the hardship. And why sparkling wine? Because, at my request, T made shrimps in Pernod.

Oh my!! Oh my!!

Glezer bread This dinner was spectacular. Mostly because of the brilliant sauce that T made, using Pernod. And mostly because the bread I made was exactly right for sopping up the fabulous Pernod sauce.

When it was decreed that bread was required, T made a special request that I NOT use my wild yeast. So I fell back on one of our favourites from Maggie Glezer’s book Artisan Baking Across America: Acme’s Rustic Baguettes. On first reading, the recipe seems a little complicated with its double preferment but it is almost fool proof. And it’s NOT sour. Not even remotely.

And it rises in a reasonable length of time. Even when it’s ridiculously cold in the kitchen.

And did I remember to mention that it’s not at all sour? And that 100% of people eating the bread are happy as can be and 50% of the people are saying “You should make this kind of bread every time!”

Glezer bread Some day I might actually shape the bread in baguettes but boules are SO much easier. The only thing that I haven’t managed to get right is to keep the loaves from growing into each other as they rise.

I must say that I really was not disappointed to be making bread using commercial yeast. Frankly, it’s much easier. Not to mention that the resulting bread is sweet rather than horribly sour.

The bread was so successful and so good and so free of any sour taste that it is the primary reason for the fit of pique when I threw our wild yeast starter down the drain the other day.

I feel so free! :-)

  • recipe for Rustic Boule based on a recipe for Acme’s Rustic Baguettes in Artisan Baking Across America by Maggie Glezer
  • recipe for shrimps in Pernod Peel the shrimp (leave the tails on because they’re pretty) and use the shells to make a stock to go into the sauce.
Yeastspotting - every Friday ( image)

Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:


I made multigrain bread yesterday – for the first time in ages without adding that little bit extra of leftover sludge from feeding the wild yeast. It felt quite strange to be leaving out the step. And yet, and yet… it was wonderful to be able to leave the step out. Such a release!!

We haven’t tasted the bread yet though. I sure hope I don’t feel like I have to set out yeast traps again. It’s ridiculously cold in the kitchen these days.


This post is partially mirrored on The Fresh Loaf


(click on images to see larger views and more photos)

  • Pingback: YeastSpotting December 12, 2008 | Wild Yeast()

  • Elra

    There is something about rustic bread that I really like, I don’t know why. Maybe the texture, the taste, and the unpretentiousness. I also tend toward milder (not too sour) bread. Your bread look fabulous!

  • Susan/Wild Yeast

    Looks like the perfect boule for your lovely dinner!


scribbles: The Christmas Pudding . Making Vínarterta

recipes: Main Dishes   Pasta & Noodles   Soups, Stews & Casseroles   Vegetables   Salads & Sides   Salsas, Sauces & Spreads   Baked Goods - savoury   Baked Goods - sweet   Desserts   Spice Mixes   Snacks   Drinks   Measuring Abbreviations & Conversions   Breadmaking Notes   Links to Other Recipe and Cookery Resource Sites


Bloggers Against Hunger Bloggers Against Hunger
Working together with the World Food Programme to end hunger.

Please join me and 1000s of bloggers who
blog against worldwide hunger

the hunger site - please click here to donate free food

eXTReMe Tracker

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

home   illustrations & gif animations   recipes from OUR kitchen   my garden   sewing & crafts   travel writing   some other scribbles   moose & kite festivals   ASCII-art & ASCII-animations   various discussions   blog from OUR kitchen   a little bit about me   CWC - some help files   contact   llizard's ridiculously useless llinks