November 8, 2009

Baking & Pastry Project Week 17 - Sponge & Poolish


Tuesday - Stollen

Thursday - Whole Grain Bread with Poolish

Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
Almond Meal
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
Candied Orange & Lemon Peel
Raisins & Golden Raisins
Almond Paste
Lemon Zest
Spices: Ground Cloves, Cinnamon, Allspice and Ginger


Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds
Nuts & Candied Peel: Barry Farm
Almond Paste: Kerekes


Stollen Pan - Fantes

What's Going On?

I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.

Other Baking & Pastry Project Posts

Index of the Baking & Pastry Project

Baking & Pastry Project #32 - Gugelhopf
Baking & Pastry Project #31 - Panettone
Baking & Pastry Project Week #16 - Holiday Breads
Baking & Pastry Project #30 - Multigrain Bread With Pate Fermentee
Baking & Pastry Project #29 - White Bean Lean Bread With Pate Fermentee
Baking & Pastry Project Week 15 - Lean & Multigrain

Want More?

You can also follow me on Twitter, where I'm glutenagogo.

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