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.
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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)

This entry was posted in Artisan Baking Across America, baking, bread - yeasted & unyeasted, food & drink, main course on by .

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2 responses to “shrimps in Pernod and NON-sour bread

  1. 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!


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