Yearly Archives: 2005

Sourdough Bread

We are moving soon and due to the length between leaving this apartment and when I will next have an apartment, I decided I would have to abandon my sourdough starter. Had I thought it was exceptional, I could have possibly conscripted a friend to feed her while I was gone, but I am viewing […]

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Joe @ Culinary in the Desert - Have you tried to dry your starter at all? We’ve done that in the past to preserve it and send it to friends. It usually works quite well!

nosheteria - Yay, this helps a lot, and the eGullet site is amazing. That is some serious bread.

gemma - No, Joe, I hadn’t heard of that! That would be a very helpful thing to know. Do you dry it in a dehydrater or simply on a sheet of platic wrap or something? How ingenious!
I’m glad you found the links helpful nosheteria! Good luck with yours!

Kim - Hi Gemma,
Dry it on a piece of wax paper(I use air dry)and wrap it with saran wrap and then put it into a freezer bag.You then keep the bag in the freezer till you return from your trip. Have a nice trip.

keiko - Hi Gemma – what a fantastic looking sourdough! and I wish I could have your special sourdough starter! (didn’t know about drying, how interesting!) I started baking bread ‘again’ but I have a long way to go… Many thanks for the recipe for Pane al Cioccolato, I’ll definitely try it – do I have to use very good chocolate for that?

gemma - Hi Kim, thanks for the advice on drying and freezing, I feel so liberated!
Keiko, I don’t think you necessarily have to use very good chocolate for the bread. It does take on much of its flavor from the chocolate however. So, what I guess I mean is, don’t use chocolate that you wouldn’t enjoy the taste of on its own. When I make this again, I will definitely use the bittersweet variety again. I think it may have been too sweet for my tastes if I used regular sweetened. I hope that helpls!

Pane Al Cioccolato

My lovely friend Patrick mailed me some fantastic chocolate to bake with as an early birthday gift. E. Guittard Bittersweet Dark Chocolate and Sharffen Berger Unsweetened Dark Chocolate. I decided to make bread using the bittersweet chocolate. I followed the Pane Al Cioccolato recipe in Bread by Christine Ingram and Jennie Shapter. Pane Al Cioccolato […]

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Joe @ Culinary in the Desert - Wow that looks so good!

tanvi - i love that whimsical shape!

Zarah Maria - Tanvi took the words right out of my mouth – I love that shape! And the bread looks gorgeous!

keiko - Gemma, this looks sooo good! Any chance you’re posting the recipe…? BTW, I’m glad you got a new camera ;)

Molly - Gemma, that thing looks sooo luscious! And I second Keiko in requesting the recipe…if you don’t want to post it, any chance you might e-mail it? Wink, wink…

gemma - Thank you Joe, Tanvi, and Zarah!
On the recipe issue, Keiko and Molly, I have never been quite clear on the nuances of posting published recipes. . . If I credit the authors and the book, am I allowed to post the recipe or would that infringe on their copywriting of the recipe? I will be happy to send it along via email, but it would be good to know the answer to this question for the future and also to share the recipe with others who might be interested. Your thoughts on the matter would be appreciated!

Molly - Hey there…
I’ve heard from people in publishing that most of the time, you can safely reprint one or two recipes from a cookbook, as long as you properly credit the source. It’s good publicity for the book or magazine, and it’s only a single recipe.
Now, that said, lists of ingredients are *not* protected by copyright; only the text (instructions, etc.) of the recipe is. So in reality, you can post recipes to your heart’s content as long as you make at least a few significant changes to the recipe text (i.e. not just a few words rearranged). A lot of the recipes I post come straight from cookbooks, but I always change the text, mainly because I find that I have a different way of explaining a method, or I did things in a different order, etc. I give the author credit and usually say that I’ve “adapted” from his/her recipe. Ultimately, it really depends on what you’re comfortable with.
Hope that helps!

gemma - Hi Molly, thank you so much for your input on the topic. It helped me quite a bit!

Shannon Richards - I just made this bread and it turned out great! For some reason it fell during baking, may have been that I had to substitute instant yeast and therefore only let it raise a short while the first time, and double the second, but either way it tastes delicious and the texture is perfect as well.
Thanks so much – I immensely enjoy your blogs and have now tried several of your recipes!

Katie Smith - made the bread this evening after eyeing the recipe for a week. We great right out of the oven, I did bake it in 2 small Le Crueset dutch oven pans because I’m going to freeze one of the lofts.
Great recipe, will try your other ones in the future.

gemma - Hi Katie,
I am very happy that you had good results with the recipe. For the record, it is based on a recipe from Bread by Christine Ingram and Jennie Shapter (just to give everyone their due).
I think I need to make this again soon as well.

Jude - Found your blog when I was searching for this. I have a recipe for it as well and I’ve been wanting to try it out.
Looks so good.
Looks like we own the same pyrex over there. :)

More Exciting News

I ordered a new camera last week and it has arrived!  It was shipped to my parent’s house so I will not get my hands on before this Saturday –but soon, soon dear friends, I will once again bring regular posting and pictures of food to all those who graciously allow me to bend their […]

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J - hi gemma, can’t wait to see the food pictures you’ll be taking with your new camera…cheers,j

Michele - Hi Gemma, that picture is stunning. And please do post about non-food related things, we want to hear it all :) All the best on your upcoming trip, it sounds very exciting and I can imagine you must be completely thrilled about the adventure that lies ahead of you. I look forward to reading about it!

Melissa - Hola from rainy Panama! Congratulations on your new camera…

gemma - Thank you! It has been fun getting to know the new camera. It isn’t fully under control yet, but I know we are going to be great friends.

Food Blog Map

I stumbled across a neat map that Tana at the Small Farms Blog has set up.  If you have a food blog feel free to add it to the map.  Even though I already know where most of the food blogs I read are based out off, this seems like a great way to get […]

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gustoblog - La mappa dei food-blog

Deliziosa idea, quella di segnalare su una mappa le “sedi” dei food-blog !
Aggiungete il vostro (così vediamo se ne manca qualcuno ai link in basso a destra di Gustoblog…), e curiosate tra gli altri !
[Trovata su Part Time pro bon…