At last I can breathe easy, as life has slowed down. The Thanksgiving holidays were busy for us. Folks traveling into town, and flying out. It wasn't a calm and tranquil holiday for us, too much rushing about. We were all together as a family, which made it a way beyond wonderful day.
After months of research, we finally discovered the cause of our little Sheltie's allergy...it's eggs. They just so happen to be an ingredient in her dog food. After taste testing six different dry foods, she's picked out her favorite...California Natural's.
With things getting back to normal, I can return to my baking and pastry project. Thank the Lord I'm still baking bread, as my 18 year old Kitchen Aid stand mixer ground to a halt while I was making chocolate ice cream the night before Thanksgiving. After the holidays, my family is going to attempt a repair project. My insightful husband, understanding the depth of my shock, has purchased me a Kitchen Aid surprise for Christmas. I think I'll nominate him for sainthood.
Thursday - Lean Loaf with Poolish
Saturday - Roasted Tomato Loaf with Poolish
Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
Cracked Black Pepper
I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.