wff_ng_7 wrote:
> Today's project was making kaiser rolls.
>
> I make them using my sourdough starter, but I "cheated" this time and
> added some active dry yeast. I do that when I'm a little pressed for
> time and not sure of the potency of my starter. I shouldn't have
> worried, as it was only a week since the last time I refreshed it.
> Sometimes it's three weeks before I get around to it.
>
> The recipe I use is roughly based on the one for hard rolls in the Fanny
> Farmer cookbook. But I say roughly because I bake bread more by the
> "seat of the pants" method. I just use that as a hint for how much water
> to use and double it, to 3 cups. The amount of flour is by feel, I add
> yeast if I feel like it, I put in my sourdough starter. I make the rolls
> much bigger than the Fanny Farmer recipe. That one says it yields 18
> hard rolls. I'm essentially doubling the recipe and I get 12 rolls.
>
> The active dry yeast I'm using has an interesting "history". It is close
> to 4 years old. It used to belong to my father, who passed away about
> 3-1/2 years ago. I keep it in the freezer. It's amazing how long it
> keeps. I would have used it up long ago, but most of my bread baking is
> with my sourdough starter and no added yeast.
>
> Here are pictures of the kaiser rolls and my next batch of sourdough
> starter, ready to be stirred down:
>
> Twelve Kaiser Rolls: http://i5.tinypic.com/67fo3zk.jpg
> Sourdough Starter: http://i7.tinypic.com/5402dev.jpg
>
> Kaiser rolls MUST have poppy seeds on top. I found a neat method to
> getting them evenly on the tops of the rolls. I put some poppy seeds in
> the bottom section of a small tea ball and shake them on.
>

They look wonderful!

--
-Gina in Italy

Currently Reading:

Micah by Laurell K. Hamilton
Cold Fire by Dean Koontz

Stitching WIP:

Rosemarkie by Long Dong
St. Sylvestre by Long Dog
St. Georges by Long Dog

Soon to start:

Pompeji Garden Mandela by Chatelaine
Tuscan Town Mandela by Chatelaine