Quote:
Originally Posted by bluezebra  Hi Shel thanks for your kind comments about the blog. I wish I could figure out the tech diff you're experiencing with the comment section. It has something to do with type incompatability I think.
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And the feeling you described about the pasta of the pride and satisfaction you feel is truly incredible. And so hard to communicate!
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I have Stinky (my sourdough starter) hungry right now and my biggest problem is deciding what flavor of sourdough I'm going to make today so I can go get the levain started! Hahaha. Such issues huh?
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Anyway, wish I could help ya out with the buns, although I would be tempted to make some for you if you would pay for the freight. I think it would take overnight or 2 day for them to still taste fresh though |
I suspect that you're right about the font. I again went to your site and viewed the source code, but couldn't find anything conclusive. Might have another go when I have more time.
The first thing I ever baked was a rich, dense, whole wheat loaf. All that can be said is that the experience was zen-like. At one with the ingredients and the experience. And of course the house smelled soooo wonderful from the rising and baking of the bread.
I brought sourdough starter back from Alaska with me, and have been able to get other starters locally ... you might be surprised at how many local artisan bakeries there are around here, many of which sprang (sprung) from one of two sources: Alice Waters and the great Cheeseboard, across the street from Chez Panisse.
I'll get back to you privately about the buns. I'd like to exhaust the options here first. Thanks for the thought/offer. It's not so much that there are no tasty buns here, just gotta find them the right size for the BH franks.
Shel