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more geekiness

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I made a few changes to the layout over the weekend. The logo has changed and is now dynamic, I've reduced the padding between some of the elements, and, most significantly, I've fixed the width of the body. Non-nerds may not care about this, but whether web pages should have a fixed width so they look the same on all machines or a flexible width so that they can take full advantage of large monitors is one of these debates that web designers discuss endlessly. I've always been in the flexible width camp, but of late I've begun to move into the fixed width camp.

Burnt Waffles

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burnt waffle Hm. Yes, must remember to remove the waffle from the oven before stepping into the shower. Does not bode well for this weekend's baking. miche Last week's miche turned out quite well though. And I have a couple of loaves rising right now that I'm optimistic about. In site news: I just swapped out the Drupal search with a customized Google search.

All work (and a few pretzels)

Work has kept my bread making to a minimum the past few months. Visiting all of you at TFL this evening has me pulling the starters out of the fridge and shopping for food grade lye once again. With my family on the road I like to make pretzels just for me. I've been using a boiling water bath with baking soda but I used a link I found here for www.aaa-chemicals.com in Houston Texas and found that they will be offering free shipping November 19th - 23rd.

Maggie Glezer's book

Toast
After reading so much about Artisan Baking Across America I decided I had to take a look and ordered it through my wonderful local library. To my amazement I recognized it - I must have borrowed it from another library way back when, before I made "real" bread. I particularly remembered the pandoro, and thinking that the baker must be out of his mind. Has anyone here attempted to make it?