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moof's prattling

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February 12th, 2003

(no subject) @ 11:18 am

LaBrea Bakery sweet baguettes are kinda bleah. Their sourdough baguettes are decent, though.

Also, my roommmates are the coolest, even when I'm being a sandy butthole.
 
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From:moof
Date:February 12th, 2003 11:19 am (UTC)
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Sandy Butthole, incidentally, is the name of my new band.
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From:andr00
Date:February 12th, 2003 01:44 pm (UTC)
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Yeah! A pretty good band name, for an all-girl band. Sandy Butthole and the LaBrea Baguettes.
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From:snakefeathers
Date:February 12th, 2003 03:26 pm (UTC)

Well, if you need a guitarist...

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...I could play for your new band. I'm just trying to think how I'd break it to my mother that I'm performing under the name 'Sandy Butthole'.
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From:sayre
Date:February 12th, 2003 11:32 am (UTC)
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I really like the LaBrea baguettes.
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From:moof
Date:February 12th, 2003 11:40 am (UTC)
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The crust just didn't do it for me. It seemed a little underbaked and flaccid.
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From:dr_fritz
Date:February 12th, 2003 11:43 am (UTC)
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I've never eaten their bread, but I've baked a bunch from Nancy Silverton's La Brea books. I wasn't too terribly impressed. She has wierd ideas about natural leavening.
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From:moof
Date:February 12th, 2003 11:59 am (UTC)
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From the blurb on the wrapper:
In 1988, La Brea Bakery got its start by combining flour, water and organic grapes to come up with the sourdough starter that is the foundation for virtually all the breads we make.

Given that the place is in LA, maybe they think that there aren't any decent wild yeast to be found in the area. Using grapes, though? That seems kinda odd.
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From:xeger
Date:February 12th, 2003 12:14 pm (UTC)
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There's definately decent wild yeast in this area... but the reason for the grapes is that you need sugar for the yeast.
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From:dr_fritz
Date:February 12th, 2003 03:32 pm (UTC)

Re:

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I'd bet that there are yeasts in LA. I'd think there are yeasts just aout everywhere except the poles.

The grapes are superfluous. The yeasts that live on grapes are not the same ones that live on wheat. Lots of starters use things like raisin water, grapes, potato mash, sour milk, and so on to start the starter. It's just a bad idea. You get better results in less time if you just use fresh organic flour and water.

There's this whole idea that natural leavens are really mysterious and complicated, which Silverton buys into. Natural leavening cultures aren't They just require attention to detail. I question a baker who subscribes to these myths.

And that's my little rant.
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From:bettyscout
Date:February 12th, 2003 03:05 pm (UTC)

however

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Flaccid crust should be your band name.

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