Blog posts

hello and welcome :)

This Saturday, I attempted to make the "easiest loaf of bread". I halved the recipe to make one loaf and ended up baking at 425 instead of 450 (I feel like the oven in my apartment handles 425 better). It's getting colder in the PNW, so for rising, I put the dough in the oven while the oven was turned off. I feel like the 2 hour rise time worked out pretty well. The 45 minute rise on the baking sheet afterwards was also helpful.

It had been a long time since I’ve baked a pie and we are having friends over for their birthday dinners tomorrow.  Using the rhubarb a good friend sends me each year from his country home I decided to make a rhubarb pie.  No other fruit just rhubarb.  I’ve actually never had a rhubarb only pie and thought it would be interesting to try.  The rhubarb filling is spiced with nutmeg and I’ve left it nice and tart but with a decent amount of sweetness.

Apple yeast water and sourdough equal amounts 230g each . Dough 1/2 semolina 1/2 Arrowhead Mills Organic AP. 425g each. 600 g water ( used 100g YW as part) . 21g salt, 40g EVOO, 20g Non diastatic malt . That’s it. Mix everything til thoroughly wet. Refrigerate 1 1/2- 2 days . Butter large sheets divide dough approx 1000g per pan. Press out , rest several hours til very puffy. Brush with EVOO parbake in  preheated 450° oven 15 min . Freeze one and top the other. 

Here's how to cure my depression: 45% whole rye, 10% whole spelt, 45% bread flour, 1% caraway, 1% salt.

I have to say, it was particularly tasty: nicely crisp and caramelized crust, wonderfully moist and light interior, just enough caraway to add zest without obscuring the flavor of the grains. My niece said it reminded her of bread her grandmother ate in rural Switzerland.

Way more cheese! Somebody ( not saying who) didn’t grate enough Cheddar last night. The frozen cornbread thaws/ reheats like a charm. If you want the chili recipe just ask. So easy. 

Adapted from here: 

https://smittenkitchen.com/2012/10/pumpkin-cinnamon-rolls/

Made as is with the following substitutions for sourdough:

Reduce milk by 50g

Reduce flour by 50g

No yeast

100g active bubbly sourdough starter added.

Rode our bicycles this morning. Lexington VA is hilly 😳. My husband made us yummy sandwiches on another of the baggies. Crisped in the countertop oven can’t tell it’s not fresh out of the oven. Ham and Swiss . Gazebo weather. Marigolds are still attracting pollinators. 

White chicken chili with my homemade roasted Hatch Chili Poblano Pepper and Tomatillo sauce . 100%  home milled grains with  buttermilk cornbread. mmmm. It's so light because I ignore the directions that usually say,  mix lightly, for a quick bread. I fold the wet into the dry thoroughly and then I beat it several good strong strokes to lighten the texture. Into a preheated oiled iron skillet. 375 for 25 min. It freezes beautifully. 

The weather has finally cooled off a bit, enough for another attempt at Giorilli Panettone.  I also finally have some free time for the planning and baking now that I am between locum duties and trips.  I have my fingers crossed for this one.  I’m not sure if it will make a difference or not, but I had been skipping one of the steps of the shaping.  There is an extra shaping and tightening step right after an uncovered rest on the countertop that I wasn’t doing.  I have my doubts that it will make a difference but we’ll see.

Made with fresh-milled Star Dust Whole Wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk.

This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.

I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.