Reply #15: Have you ever made Anadama bread? [View All]

[troubleinwinter]

Peter and Susan were coming to my parents' house for dinner, and I arrived to find my mother pulling a loaf of Anadama from the oven. I said, "You're BAKING BREAD FOR PETER REINHART??!!!!" She said, "Sure." Hahahaha!!!!

My son-in-law is an executive chef and daughter & he were going to stay with us for a couple of months while they relocated/found a house. I was freaked at the prospect of having an executive chef watching me cook. Daughter said, "Mom, he's a GUY. He likes 'mom cooking'- pot roast and stuff." She was right, he and I had a wonderful time. I imagine Peter loved having home-made Anadama bread.

My dad has that recipe... I may just have to break my life-long rule of not kneading, cuz it sure was delicious.

I miss San Francisco sourdough desperately, being a lifelong resident, moved 3 years ago. Theeee most difficult withdrawal was the sour dough (next was good Asian foods). Your posts about your starter have got me leaning towards giving it a go!

I do wonder about one thing: 'Capturing wild yeasts'. Do you think there are any wild yeasts in the extremely DRY DRY area of the high desert mountains of Arizona? I wonder if this is why one cannot get sour dough here. Certainly mining and ranching camps are a very big part of local history, but sour dough does not seem to be mentioned (but ya can get Barry Goldwater chili mix!). I suppose I can buy starters. If I WERE to locate a SF starter, would it change by living here?