The Sullivan Street Bakery: A Demo
Saturday, November 18, 11 a.m.– 12 p.m.
Kitchen Stadium, 300 NE Second Ave.
Arizona summer, don’t start the
starter unless your house is consistently below 68 degrees. Think of a wine
cellar. That is the ideal temperature.
What is your maintenance routine
like for your starter dough? —TED K.
You can create a starter or buy one
online—we may start to sell ours
online. Make sure it stays very thick
because it slows down the fermentation. Once it has started and gone
through fermentation and gets acidic,
you can refrigerate it for months. If
it is acidic enough, the acidity will
prevent other bacteria from forming.
To refresh, take a small portion of the
initial starter, reconstitute it, and start
all over again.
Have you tried gluten-free. Would
your recipes adapt for it? —GAIL Y.
The point of gluten-free is no fermentation, so it’s kind of pointless.
Will no-knead bread work in a
tagine if there is a hole at the top?
Cover the hole with a little piece of
dough, wad of aluminum, or inverted
Do you watch The Great British
Bake Off? —SARA JEAN D.
I’ve never seen it, but I met the judge,
Paul Hollywood, when he came to
New York City for a different show.
He was a lot of fun. He is very cool.
No question. Just tell him that I
love him. —JEFF L.
NEW BOOK FROM
Stop by and visit Linda!
November 18th, 5 pm
(corner NE 2nd Ave and 3rd Street)
MORE TITLES FROM LINDA:
Delicious One-Pot Dishes
No-Fuss Diabetes Desserts
ADA Miami Book Fair Third Page Ad.indd 1 10/12/17 1: 13 PM