I'm trying to bake more recently. I like fresh bread, and I want to do it the olde fashioned way with longer yeast fermentation, which I generally enjoy. Does anyone have any good recipes/tips/combinations that's worked for them in the past? I generally like a softer crust with a bubbly middle, bit of sourness and generally well-risen bread.
Of course, to go with this, I need to use good butter. I'm in New York, and I'm trying to find generally good tasting butter, since I am trying to eat more tasty stuff in less quantities. I remember eating this one butter in California a few years back that was rather awesome, and I'm looking for good butters that are generally available, say, at a Fairway or Citarella-type store, or at worst, Whole Foods in Manhattan. Any leads would be appreciated! Cost, I'm trying to keep under $20/lb, but the heavenliness of the butter would determine that. Thanks.
Of course, to go with this, I need to use good butter. I'm in New York, and I'm trying to find generally good tasting butter, since I am trying to eat more tasty stuff in less quantities. I remember eating this one butter in California a few years back that was rather awesome, and I'm looking for good butters that are generally available, say, at a Fairway or Citarella-type store, or at worst, Whole Foods in Manhattan. Any leads would be appreciated! Cost, I'm trying to keep under $20/lb, but the heavenliness of the butter would determine that. Thanks.
