Now I Am satisfied.
http://i1.tinypic.com/n2dbat.jpg
http://i1.tinypic.com/n2dbfr.jpg

I have made my sourgdough (a week ago) with manitoba flour, honey and water.
For the bread I have used only semolina flour.
Cheers
Pandora

Pandora wrote:
> Now I Am satisfied.
> http://i1.tinypic.com/n2dbat.jpg
> http://i1.tinypic.com/n2dbfr.jpg
>
> I have made my sourgdough (a week ago) with manitoba flour, honey and water.
> For the bread I have used only semolina flour.
> Cheers
> Pandora

Looks good, Pandora. Hope it tastes even better
Cheers
Cathy(xyz)

"cathyxyz" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> Now I Am satisfied.
>> http://i1.tinypic.com/n2dbat.jpg
>> http://i1.tinypic.com/n2dbfr.jpg
>>
>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>> water.
>> For the bread I have used only semolina flour.
>> Cheers
>> Pandora
>
> Looks good, Pandora. Hope it tastes even better
> Cheers
> Cathy(xyz)

Yes it does )
Recipe is too long with sourdough )))
Pandora
>

On Thu, 2 Feb 2006 11:30:02 +0100, "Pandora" >
wrote:

>
>"cathyxyz" > ha scritto nel messaggio
roups.com...
>>
>> Pandora wrote:
>>> Now I Am satisfied.
>>> http://i1.tinypic.com/n2dbat.jpg
>>> http://i1.tinypic.com/n2dbfr.jpg
>>>
>>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>>> water.
>>> For the bread I have used only semolina flour.
>>> Cheers
>>> Pandora
>>
>> Looks good, Pandora. Hope it tastes even better
>> Cheers
>> Cathy(xyz)
>
>Yes it does )
>Recipe is too long with sourdough )))
>Pandora
>>
>
Part of that has to do with it being all semolina, too.

Boron

"Boron Elgar" > ha scritto nel messaggio
...
> On Thu, 2 Feb 2006 11:30:02 +0100, "Pandora" >
> wrote:
>
>>
>>"cathyxyz" > ha scritto nel messaggio
groups.com...
>>>
>>> Pandora wrote:
>>>> Now I Am satisfied.
>>>> http://i1.tinypic.com/n2dbat.jpg
>>>> http://i1.tinypic.com/n2dbfr.jpg
>>>>
>>>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>> water.
>>>> For the bread I have used only semolina flour.
>>>> Cheers
>>>> Pandora
>>>
>>> Looks good, Pandora. Hope it tastes even better
>>> Cheers
>>> Cathy(xyz)
>>
>>Yes it does )
>>Recipe is too long with sourdough )))
>>Pandora
>>>
>>
> Part of that has to do with it being all semolina, too.

Yes. It's all semolina for the bread!Sourdough is made with manitoba flour,
honey and water.
pandora
>
> Boron

On Thu, 2 Feb 2006 14:57:41 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Thu, 2 Feb 2006 11:30:02 +0100, "Pandora" >
>> wrote:
>>
>>>
>>>"cathyxyz" > ha scritto nel messaggio
egroups.com...
>>>>
>>>> Pandora wrote:
>>>>> Now I Am satisfied.
>>>>> http://i1.tinypic.com/n2dbat.jpg
>>>>> http://i1.tinypic.com/n2dbfr.jpg
>>>>>
>>>>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>>> water.
>>>>> For the bread I have used only semolina flour.
>>>>> Cheers
>>>>> Pandora
>>>>
>>>> Looks good, Pandora. Hope it tastes even better
>>>> Cheers
>>>> Cathy(xyz)
>>>
>>>Yes it does )
>>>Recipe is too long with sourdough )))
>>>Pandora
>>>>
>>>
>> Part of that has to do with it being all semolina, too.
>
>Yes. It's all semolina for the bread!Sourdough is made with manitoba flour,
>honey and water.
>pandora
>>
>> Boron
>


I have found the following...perhaps you can use it as a basis for
telling us your own recipe...


http://www.scuoladipasticceria.it/pa...stosemola.html

And I will look tonight at one of my books, which is all Italian
breads. I hear there is a recipe in there that might be close.

Boron

"Pandora" > wrote in
:

> Now I Am satisfied.
> http://i1.tinypic.com/n2dbat.jpg
> http://i1.tinypic.com/n2dbfr.jpg
>
> I have made my sourgdough (a week ago) with manitoba flour, honey and
> water. For the bread I have used only semolina flour.
> Cheers
> Pandora


Looks great. Crusty outside, mouthwatering inside. Now what cheese can I
bring?

Andy

"Andy" <q> ha scritto nel messaggio
...
> "Pandora" > wrote in
> :
>
>> Now I Am satisfied.
>> http://i1.tinypic.com/n2dbat.jpg
>> http://i1.tinypic.com/n2dbfr.jpg
>>
>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>> water. For the bread I have used only semolina flour.
>> Cheers
>> Pandora
>
>
> Looks great. Crusty outside, mouthwatering inside. Now what cheese can I
> bring?
>
> Andy

Robiola cheese? GNAM GNAM
herbs or salmonated philadelphia cheese? GNAM GNAM
Ricotta with hot chili pepper? GNAM GNAM
Tomino di capra? GNAM GNAM
Fonduta? GNAAAAAM!
Andy I Am ready for lunch! I can go to Caselle Airport to pick you up
Cheers
Pandora

"Pandora" > wrote in :

>
> "Andy" <q> ha scritto nel messaggio
> ...
>> "Pandora" > wrote in
>> :
>>
>>> Now I Am satisfied.
>>> http://i1.tinypic.com/n2dbat.jpg
>>> http://i1.tinypic.com/n2dbfr.jpg
>>>
>>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>>> water. For the bread I have used only semolina flour.
>>> Cheers
>>> Pandora
>>
>>
>> Looks great. Crusty outside, mouthwatering inside. Now what cheese can I
>> bring?
>>
>> Andy
>
> Robiola cheese? GNAM GNAM
> herbs or salmonated philadelphia cheese? GNAM GNAM
> Ricotta with hot chili pepper? GNAM GNAM
> Tomino di capra? GNAM GNAM
> Fonduta? GNAAAAAM!
> Andy I Am ready for lunch! I can go to Caselle Airport to pick you up
> Cheers
> Pandora


Pandora,

Have passport/cheese, will travel!

I was thinking of you and meeting you and going to Torino. Caselle airport?
You're close to Torino?

Are you going to any events?

Wonder if there are any tickets left. [sigh]

But I could still come for the bread and cheese and I forgot about the
wine!

Andy

"Andy" <q> ha scritto nel messaggio
...
> "Pandora" > wrote in :
>
>>
>> "Andy" <q> ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> Now I Am satisfied.
>>>> http://i1.tinypic.com/n2dbat.jpg
>>>> http://i1.tinypic.com/n2dbfr.jpg
>>>>
>>>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>> water. For the bread I have used only semolina flour.
>>>> Cheers
>>>> Pandora
>>>
>>>
>>> Looks great. Crusty outside, mouthwatering inside. Now what cheese can I
>>> bring?
>>>
>>> Andy
>>
>> Robiola cheese? GNAM GNAM
>> herbs or salmonated philadelphia cheese? GNAM GNAM
>> Ricotta with hot chili pepper? GNAM GNAM
>> Tomino di capra? GNAM GNAM
>> Fonduta? GNAAAAAM!
>> Andy I Am ready for lunch! I can go to Caselle Airport to pick you up
>> Cheers
>> Pandora
>
>
> Pandora,
>
> Have passport/cheese, will travel!

Yes! With a cheese passport you can travel in Italy DDD
>
> I was thinking of you and meeting you and going to Torino. Caselle
> airport?
> You're close to Torino?

Yes! About 15 km!

>
> Are you going to any events?

No, no! I Am a tranquil person. I hate the crowd!
>
> Wonder if there are any tickets left. [sigh]

Are you joking? You are coming? I can see if I can find a ticket for you.
>
> But I could still come for the bread and cheese and I forgot about the
> wine!

We have Nebbiolo, Barbera and Dolcetto. But if you come I will buy a Barolo
bottle, very expensive!
But you can't eat my bread with cheese while you drink Barolo. You need
Taglierini with white truffles of Alba and perhaps a good Brasato al
Barolo
Cheers
Pandora
>
> Andy
>

"Pandora" > wrote in
:

>
> "Andy" <q> ha scritto nel messaggio
> ...
>> "Pandora" > wrote in
>> :
>>
>>>
>>> "Andy" <q> ha scritto nel messaggio
>>> ...
>>>> "Pandora" > wrote in
>>>> :
>>>>
>>>>> Now I Am satisfied.
>>>>> http://i1.tinypic.com/n2dbat.jpg
>>>>> http://i1.tinypic.com/n2dbfr.jpg
>>>>>
>>>>> I have made my sourgdough (a week ago) with manitoba flour, honey
>>>>> and water. For the bread I have used only semolina flour.
>>>>> Cheers
>>>>> Pandora
>>>>
>>>>
>>>> Looks great. Crusty outside, mouthwatering inside. Now what cheese
>>>> can I bring?
>>>>
>>>> Andy
>>>
>>> Robiola cheese? GNAM GNAM
>>> herbs or salmonated philadelphia cheese? GNAM GNAM
>>> Ricotta with hot chili pepper? GNAM GNAM
>>> Tomino di capra? GNAM GNAM
>>> Fonduta? GNAAAAAM!
>>> Andy I Am ready for lunch! I can go to Caselle Airport to pick you
>>> up Cheers
>>> Pandora
>>
>>
>> Pandora,
>>
>> Have passport/cheese, will travel!
>
> Yes! With a cheese passport you can travel in Italy DDD
>>
>> I was thinking of you and meeting you and going to Torino. Caselle
>> airport?
>> You're close to Torino?
>
> Yes! About 15 km!
>
>>
>> Are you going to any events?
>
> No, no! I Am a tranquil person. I hate the crowd!
>>
>> Wonder if there are any tickets left. [sigh]
>
> Are you joking? You are coming? I can see if I can find a ticket for
> you.
>>
>> But I could still come for the bread and cheese and I forgot about
>> the wine!
>
> We have Nebbiolo, Barbera and Dolcetto. But if you come I will buy a
> Barolo bottle, very expensive!
> But you can't eat my bread with cheese while you drink Barolo. You
> need Taglierini with white truffles of Alba and perhaps a good Brasato
> al Barolo
> Cheers
> Pandora
>>
>> Andy

Wouldn't that be wonderful!!! If only I could afford it!

Grazie,

Andy

>
> We have Nebbiolo, Barbera and Dolcetto. But if you come I will buy a
> Barolo bottle, very expensive!
> But you can't eat my bread with cheese while you drink Barolo. You need
> Taglierini with white truffles of Alba and perhaps a good Brasato al
> Barolo
> Cheers
> Pandora
>>
>> Andy
>>
I wish I could afford a good bottle of Barolo. It costs an arm-and-a-leg
here. What is the cost of the least expensive Barolo - you can give Italian
money costs, I can convert it into $.
Are ALL Barolos good or are there some (other than years) vineyards that are
better than others?

Pandora, I don't expect you to know these answers just because you are
Italian. I'm more-or-less musing, but if you can give advice, it would be
nice to hear.
Dee Dee

Andy! What time is it there? You must go to bed! Every good child goes to
bed early! It's late, now. GO GO!
Cheers and good night
Pandora




"Andy" <q> ha scritto nel messaggio
...
> "Pandora" > wrote in
> :
>
>> Now I Am satisfied.
>> http://i1.tinypic.com/n2dbat.jpg
>> http://i1.tinypic.com/n2dbfr.jpg
>>
>> I have made my sourgdough (a week ago) with manitoba flour, honey and
>> water. For the bread I have used only semolina flour.
>> Cheers
>> Pandora
>
>
> Looks great. Crusty outside, mouthwatering inside. Now what cheese can I
> bring?
>
> Andy

"Pandora" > wrote in
:

> Andy! What time is it there? You must go to bed! Every good child goes
> to bed early! It's late, now. GO GO!
> Cheers and good night
> Pandora


It's 0615 (6:15a.m.). Time for breakfast!

I do go to bed early. Never past 2200.

Andy

"Andy" <q> ha scritto nel messaggio
...
> "Pandora" > wrote in
> :
>
>> Andy! What time is it there? You must go to bed! Every good child goes
>> to bed early! It's late, now. GO GO!
>> Cheers and good night
>> Pandora
>
>
> It's 0615 (6:15a.m.). Time for breakfast!

Oh! Good morning, my dear!
>
> I do go to bed early. Never past 2200.

So do I, since 2000.
But sometimes I go to bed later.
>
> Andy

On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
wrote:

>Now I Am satisfied.
>http://i1.tinypic.com/n2dbat.jpg
>http://i1.tinypic.com/n2dbfr.jpg
>
>I have made my sourgdough (a week ago) with manitoba flour, honey and water.
>For the bread I have used only semolina flour.
>Cheers
>Pandora
>


The color is positively stunning!. What is the texture? Is it more of
a cake-like crumb?

For me, it is unusual to make a "sourdough" or preferment with any
sweetener. Is that part of this particular recipe , or do you usually
make any sourdough this way?

And are you so happy with the results yet that you can post some
recipe ideas? I don't need much, just a few hints as to what goes in
and what the texture and taste are supposed to be...then I can
experiment!

Boron

"Boron Elgar" > ha scritto nel messaggio
...
> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
> wrote:
>
>>Now I Am satisfied.
>>http://i1.tinypic.com/n2dbat.jpg
>>http://i1.tinypic.com/n2dbfr.jpg
>>
>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>water.
>>For the bread I have used only semolina flour.
>>Cheers
>>Pandora
>>
>
>
> The color is positively stunning!. What is the texture? Is it more of
> a cake-like crumb?

More! Much mo not hard , not soft. A perfect crust!
>
> For me, it is unusual to make a "sourdough" or preferment with any
> sweetener. Is that part of this particular recipe , or do you usually
> make any sourdough this way?

I have begun to make my sourdough experiments only a week ago. Perhaps I
will make better in the future because they have told me that sourdough is
best when it is older.

>
> And are you so happy with the results yet that you can post some
> recipe ideas? I don't need much, just a few hints as to what goes in
> and what the texture and taste are supposed to be...then I can
> experiment!

I could post. But I don't know if you can understand well my explanation in
italian.
Sourdough with milk it's very simple to do. It's only a question of
"Waiting": you must be patient. And it is also a question of ambient
temperature.

Once you have maden sourdough (with refreshments) you can do your good
bread. You must begin 1 week befor to make sourdough. then , one day before
you want to make your bread , you begin to make the real bread dough. It's a
little long. But you will be repayed for all your affords.
Are you ready?
I could tell you for first, how to do a honey sourdough!
Cheers
Pandora
>
> Boron

On Thu, 2 Feb 2006 14:56:07 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
>> wrote:
>>
>>>Now I Am satisfied.
>>>http://i1.tinypic.com/n2dbat.jpg
>>>http://i1.tinypic.com/n2dbfr.jpg
>>>
>>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>water.
>>>For the bread I have used only semolina flour.
>>>Cheers
>>>Pandora
>>>
>>
>>
>> The color is positively stunning!. What is the texture? Is it more of
>> a cake-like crumb?
>
>More! Much mo not hard , not soft. A perfect crust!
>>
>> For me, it is unusual to make a "sourdough" or preferment with any
>> sweetener. Is that part of this particular recipe , or do you usually
>> make any sourdough this way?
>
>I have begun to make my sourdough experiments only a week ago. Perhaps I
>will make better in the future because they have told me that sourdough is
>best when it is older.
>
>>
>> And are you so happy with the results yet that you can post some
>> recipe ideas? I don't need much, just a few hints as to what goes in
>> and what the texture and taste are supposed to be...then I can
>> experiment!
>
>I could post. But I don't know if you can understand well my explanation in
>italian.
>Sourdough with milk it's very simple to do. It's only a question of
>"Waiting": you must be patient. And it is also a question of ambient
>temperature.
>
>Once you have maden sourdough (with refreshments) you can do your good
>bread. You must begin 1 week befor to make sourdough. then , one day before
>you want to make your bread , you begin to make the real bread dough. It's a
>little long. But you will be repayed for all your affords.
>Are you ready?
>I could tell you for first, how to do a honey sourdough!
>Cheers
>Pandora
>>
>> Boron
>
Any hints you can share will be appreciated!.

boron

"Boron Elgar" > ha scritto nel messaggio
...
> On Thu, 2 Feb 2006 14:56:07 +0100, "Pandora" >
> wrote:
>
>>
>>"Boron Elgar" > ha scritto nel messaggio
. ..
>>> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
>>> wrote:
>>>
>>>>Now I Am satisfied.
>>>>http://i1.tinypic.com/n2dbat.jpg
>>>>http://i1.tinypic.com/n2dbfr.jpg
>>>>
>>>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>>water.
>>>>For the bread I have used only semolina flour.
>>>>Cheers
>>>>Pandora
>>>>
>>>
>>>
>>> The color is positively stunning!. What is the texture? Is it more of
>>> a cake-like crumb?
>>
>>More! Much mo not hard , not soft. A perfect crust!
>>>
>>> For me, it is unusual to make a "sourdough" or preferment with any
>>> sweetener. Is that part of this particular recipe , or do you usually
>>> make any sourdough this way?
>>
>>I have begun to make my sourdough experiments only a week ago. Perhaps I
>>will make better in the future because they have told me that sourdough is
>>best when it is older.
>>
>>>
>>> And are you so happy with the results yet that you can post some
>>> recipe ideas? I don't need much, just a few hints as to what goes in
>>> and what the texture and taste are supposed to be...then I can
>>> experiment!
>>
>>I could post. But I don't know if you can understand well my explanation
>>in
>>italian.
>>Sourdough with milk it's very simple to do. It's only a question of
>>"Waiting": you must be patient. And it is also a question of ambient
>>temperature.
>>
>>Once you have maden sourdough (with refreshments) you can do your good
>>bread. You must begin 1 week befor to make sourdough. then , one day
>>before
>>you want to make your bread , you begin to make the real bread dough. It's
>>a
>>little long. But you will be repayed for all your affords.
>>Are you ready?
>>I could tell you for first, how to do a honey sourdough!
>>Cheers
>>Pandora
>>>
>>> Boron
>>
> Any hints you can share will be appreciated!.

OK! I have said that I'm not sure you will be able to understand my
explanation in Italian. But I haven't said the truth. I would have said:
"explanation in my bed english!"
BTW. I will post my first step: the recipe for honey sourdough!
Be patient. I will do ASAP
Cheers
Pandora
>
> boron

"Boron Elgar" > wrote in message
...
> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
> wrote:
>
>>Now I Am satisfied.
>>http://i1.tinypic.com/n2dbat.jpg
>>http://i1.tinypic.com/n2dbfr.jpg
>>
>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>water.
>>For the bread I have used only semolina flour.
>>Cheers
>>Pandora
>>
>
>
> The color is positively stunning!. What is the texture? Is it more of
> a cake-like crumb?
>
> For me, it is unusual to make a "sourdough" or preferment with any
> sweetener. Is that part of this particular recipe , or do you usually
> make any sourdough this way?
>
> And are you so happy with the results yet that you can post some
> recipe ideas? I don't need much, just a few hints as to what goes in
> and what the texture and taste are supposed to be...then I can
> experiment!
>
> Boron

I'll be waiting, too. I used to make bread using 100% semolina, but not
sourdough. It was sooo good. I can't get the right semolina flour anymore,
so I'm interested in your techniques as well. Breads I bake and search out
to make usually do not have a sugar/honey component, but that's just my
preferment - oops -- preference.
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
>
> "Boron Elgar" > wrote in message
> ...
>> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
>> wrote:
>>
>>>Now I Am satisfied.
>>>http://i1.tinypic.com/n2dbat.jpg
>>>http://i1.tinypic.com/n2dbfr.jpg
>>>
>>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>water.
>>>For the bread I have used only semolina flour.
>>>Cheers
>>>Pandora
>>>
>>
>>
>> The color is positively stunning!. What is the texture? Is it more of
>> a cake-like crumb?
>>
>> For me, it is unusual to make a "sourdough" or preferment with any
>> sweetener. Is that part of this particular recipe , or do you usually
>> make any sourdough this way?
>>
>> And are you so happy with the results yet that you can post some
>> recipe ideas? I don't need much, just a few hints as to what goes in
>> and what the texture and taste are supposed to be...then I can
>> experiment!

Did you use San Francisco sourdough_
>>
>> Boron
>
> I'll be waiting, too. I used to make bread using 100% semolina, but not
> sourdough. It was sooo good. I can't get the right semolina flour
> anymore, so I'm interested in your techniques as well. Breads I bake and
> search out to make usually do not have a sugar/honey component, but that's
> just my preferment - oops -- preference.
> Dee Dee
>
>
>
>

On Thu, 2 Feb 2006 15:54:10 +0100, "Pandora" >
wrote:

>
>"Dee Randall" > ha scritto nel messaggio
...
>>
>> "Boron Elgar" > wrote in message
>> ...
>>> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
>>> wrote:
>>>
>>>>Now I Am satisfied.
>>>>http://i1.tinypic.com/n2dbat.jpg
>>>>http://i1.tinypic.com/n2dbfr.jpg
>>>>
>>>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>>water.
>>>>For the bread I have used only semolina flour.
>>>>Cheers
>>>>Pandora
>>>>
>>>
>>>
>>> The color is positively stunning!. What is the texture? Is it more of
>>> a cake-like crumb?
>>>
>>> For me, it is unusual to make a "sourdough" or preferment with any
>>> sweetener. Is that part of this particular recipe , or do you usually
>>> make any sourdough this way?
>>>
>>> And are you so happy with the results yet that you can post some
>>> recipe ideas? I don't need much, just a few hints as to what goes in
>>> and what the texture and taste are supposed to be...then I can
>>> experiment!
>
>Did you use San Francisco sourdough_

I have 7 or 8 sourdough cultures...I doubt any of them is from San
Francisco. They do make lovely tasting breads, though. The "sourdough"
taste can come from many aspects, though...the starter itself, the
methodology used in preferment, kneading, proofing, the flours used,
etc...it can get quite complex.

And I like to use sourdough (or what I call "natural" starters")
rather than yeast for almost all my breads. The exception is challah
and brioche, for which Iprefer fresh, moist yeast. I use a preferment
(biga, poolish, chef, etc) for most breads, too, as I think it
deepens the flavor.

>>> Boron
>>
>> I'll be waiting, too. I used to make bread using 100% semolina, but not
>> sourdough. It was sooo good. I can't get the right semolina flour
>> anymore, so I'm interested in your techniques as well. Breads I bake and
>> search out to make usually do not have a sugar/honey component, but that's
>> just my preferment - oops -- preference.
>> Dee Dee
>>
We do not have access to much in the way of semolina flours around
here....we can use the standard pasta flours or experiment with the
durum wheat flours from the East Indian markets. I gave up on the
latter, myself.

Boron