The biga for the Italian bread I want to make is fermenting on the counter as I type this. I really do love making breads of all sorts. There’s something always amazing to me that flour, water, and yeast can make food suitable for sustaining someone – or for enhancing a meal. I’m leaning toward making a loaf or two of bread for sandwiches – maybe a white wheat and a whole wheat, since Aubrey tells me that the whole wheat-whole grain loaf is sometimes too much for a sandwich.
That brings to mind another topic, though: storage. I need a good storage solution for all this bread, since my sister always bitches about the end of bread loaves that go beyond the point where they can be eaten. I suppose I could freeze it, sliced, so they could pull out bread as they needed. I’m wondering, though, if they’ll actually do that. I expect they would if it were the only bread available. The fridge is out of the question, since refrigerating bread dries it out much faster than leaving it out would (see, and you thought this blog was only about food porn and not actual education!). Perhaps a breadbox is in order here if I continue to make all these loaves.
Reheated roasted red pepper soup is delicious, even without the addition of sour cream (we’re out, doggone it). I think next time I’ll add another roasted jalapeno to the mix along with a touch more hot sauce. It’s tasty, but I’d like just a hint more kick to it than it has right now. Of course, the red peppers themsleves are very sweet, currently, as it is the height of the summer, so if I make this in winter, we’ll have to have tasting as we puree and combine to make sure we don’t go overboard. If I had a nice loaf of Italian bread, I could have had a small bit of that with the soup. Alas, that will have to wait until the next bowl and the baking of the bread.
I’m leaning toward getting a third fridge – another garage fridge – to give us more storage. There are times when I need more space than we have for various things, like letting cucumber puree drain, or setting aside bread dough in the fridge to retard it, or storing containers of freshly made soup or marinating ribs or what have you. I think what I really need is just a walk-in. That would be something. I also need to get my act together and get a wine fridge with two zones or just get a rack to store the bottles. There’s wine everywhere around here, and a little organization would go a long way.
Mother Nature is rumbling outside, threatening us again. It might turn into prime napping weather…