« Pane Al Cioccolato | Main | Bonnie's Chocolate Zucchini Cucumber Muffins »

August 23, 2005

Comments

Have you tried to dry your starter at all? We've done that in the past to preserve it and send it to friends. It usually works quite well!

Yay, this helps a lot, and the eGullet site is amazing. That is some serious bread.

No, Joe, I hadn't heard of that! That would be a very helpful thing to know. Do you dry it in a dehydrater or simply on a sheet of platic wrap or something? How ingenious!

I'm glad you found the links helpful nosheteria! Good luck with yours!

Hi Gemma,

Dry it on a piece of wax paper(I use air dry)and wrap it with saran wrap and then put it into a freezer bag.You then keep the bag in the freezer till you return from your trip. Have a nice trip.

Hi Gemma - what a fantastic looking sourdough! and I wish I could have your special sourdough starter! (didn't know about drying, how interesting!) I started baking bread 'again' but I have a long way to go... Many thanks for the recipe for Pane al Cioccolato, I'll definitely try it - do I have to use very good chocolate for that?

Hi Kim, thanks for the advice on drying and freezing, I feel so liberated!

Keiko, I don't think you necessarily have to use very good chocolate for the bread. It does take on much of its flavor from the chocolate however. So, what I guess I mean is, don't use chocolate that you wouldn't enjoy the taste of on its own. When I make this again, I will definitely use the bittersweet variety again. I think it may have been too sweet for my tastes if I used regular sweetened. I hope that helpls!

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