I found this site a couple of months ago and have been following some fascinating posts and the great exchange of information among the members.
I am brand new here. Just baked my first sourdough last weekend, and then a rye rustic loaf this past weekend. Before that I made pretzels and pitas. Loads of bread for my sisters and I. I go through phases with my baking, and right now making beautiful (healthy) breads is my goal. I am currently suffering from lack of a kitchen scale and even worse, a terribly unsharp knife. When I figure out how to post picture I will get them up. Hopefully in time for my challah attempt this weekend.
Thanks to all for creating this wonderful community.
Hi everyone, ist post ever, so I am not sure I am doing this right. My question is:
Does anyone know where to buy untreated parchment? That is,
no silicone etc. Thanks, Ray
Posted at www.evilshenanigans.com on 4/1/2009
It's April Fool's Day ... but I am not fooling around when I tell you that this pound cake is about the best I have ever had.
now it's perfect this time very soft to eat and buttery
Ingredients (3-lb dough):
1 3/4 cup milk (evaporated)
1 egg
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6 cups allpourpose flour
3/4 cup sugar
4 tsp instant dry yeast
Topping: softened butter(margarine), granulated sugar
I baked two loaves today.
The white loaf is a sourdough dough I prepared on Wednesday while working from home. I wanted to see if I kept a sourdough in the fridge for 4 days would it still bake up well.
In 1904, Sir William Osler, one of the greatest physicians of his time, was asked to address the graduating class of The Johns Hopkins School of Medicine on the topic, “What is the most important personal attribute for a physician to cultivate in himself?” Sir William's address was entitled “Aequanimitas,” which roughly translates into modern American English as “Chill, dude!” I have always tried to follow Sir William's wise advice.
For the few and the brave...
The time has arrived to bake the second batch of hand milled white flour. This flour was the "pure white" flour that was milled on 27 Feb. This has been aging in an uncovered container since then.
I received an email several weeks ago about this contest to come up with original recipes with sweet potatoes as the main ingredients. While I grew up in a country where sweet potatoes were more commonly used than regular potatoes in cooking, the contest prompted me to experiment in baking with sweet potatoes. Whether I win or lose, I have come up with several definite keepers. I came up with 5 recipes (recipes should be easy, and quick enough to make it to mealtime and be a part of daily meals). There was no limit to the number of recipes to submit.
