Brr... cold today, the furnace is on. A perfect time to bake!
We're just back from a trip up to Victoria, BC. Had some excellent baked goods at a cafe on Government Street.
I didn't get a picture of the danishes, but they were even prettier.
Enough talk, time to bake!
I was surfing the net and ran across this neat tool that will help you with your formula. just plug in your #'s and it will figure it out for you
this one if for sour dough
http://samartha.net/SD/SDcalc04.html
here is the main page with some great info and add'l calculators for your baking needs
This is a whole new world. Thank you!!! I have been making pizzas for my family's enjoyment and I can do pretty well with my Weber, but now I am baking! Very cool, indeed!
Bread (Whole Wheat Molasses)
Serves: 6
"The Sponge"
1st Add to Mixer (Add in this Order)
3 Cups unbleached flour
2 1/2 Tbls Yeast
2 Tbls salt
1/4 Cup sugar
4 Cups water warm 95*
Let above ingredients rise for 10-15 min until doubled
2nd Mix in 4 cup Measuring Cup
(Add in this Order)
1 Cup brown sugar
1/2 Cup olive oil
1/3 Cup molasses
2 1/2 Cups water warm 95*
Mix Measuring cup ingredients into mixer then add approx
Things are starting to cool off, so I've managed to bake the last two weekends.
Two weekends ago I made a Potato Bread from Bernard Clayton's New Complete Book of Breads.
It was great. I'll definitely be baking it again, and probably posting a recipe here in the next few days.
It started simply enough. I needed to make bread this weekend for sandwiches this week. Since I hadn't gotten my starter out of the refrigerator and activated soon enough, it had to be a yeasted dough. And there are so many formulas to try in BBA . . .
This weekend's baking exercise focused on sourdough Enlish muffins, using the recipe from King Arthurs Flour. The taste is wonderful! Even my 4-year old grandson polished his off and he is at a stage where he is developing some very strong opinions about what flavors are or aren't acceptable.
