The Bread Bakers Guild of America recently hosted a class, “Introduction to Artisan Bread”, at SFBI on June 18-19. I signed up for this one - it was a really good class!, with theory and lots and lots of hands on. SFBI generously donated their space for this class, and SFBI instructor Mac McConnell and assistant David were both volunteering their time.
Hello,
There are a couple of herbs in my garden, that thankfully, come back each year –
I so look forward to when these fresh herbs have started growing!
Chervil is one of the first things to start growing in spring. It reseeds itself, and there will be new chervil in the fall also :^).
I love the tender, lacy leaves and delicate anise flavor.
Golden sage, which I am so grateful made it through our cold winter, is now producing some pretty
golden-and-green variegated leaves.
Time for some herb rolls!
Hello,
These are three bakes using chile (jalapeno or chipotle) and cheddar cheese (I've had a craving lately for some spicy things!).
The first bake is a Cornmeal Biscuit with Cheddar and Chipotle, an old favorite from Bon Appetit Magazine, March 2006: http://www.epicurious.com/recipes/food/views/Cornmeal-Biscuits-with-Cheddar-and-Chipotle-234118
The baked biscuits (cheesy, oniony, with some background heat from the chipotle); we love these!:
Hello,
I've been wanting to try making Mr. Hamelman's / Mr. MacGuire's Miche, Pointe-à-Callière.
This is the third of three tries, based on Andy's recent post on his beautiful Miche (thank you Andy, for your beautiful example of a Miche, and for the helpful instruction in your post!).
Given the historical note in Mr. Hamelman's book regarding this bread, this miche was stencilled to try and mimic
the Quebec flag:
Hello, I tried making Chive Blossom Bread this week.
A lucky venture to the local mill yielded a new-to-me flour product: purple wheat flour (sold as Anthograin).
Purple chive blossoms and purple flour are combined in this bread, with no resulting purple color in the finished bread whatsoever :^)
The baked breads (I tried scoring chives on one loaf and stencilled chives on another; the loaves at the front were scored to make them look like chive blossoms (the little one was snipped with scissors) – didn’t really turn out like I’d hoped!):
Hello,
I tried making sourdough semolina this weekend, after getting some pointers and help from Franko (Thanks, Franko!).
I mixed up a batch of dough, enough to make 4 big loaves, and was happy to have this opportunity to practice scoring. 
The scoring on the top loaf was on a whim, wanting to see how diamond scoring would look on a batard.
Hello everyone, I had the opportunity and pleasure to try making these breads today!
The first is Pain Hawaiien Fauchon (hazelnut and coconut bread), from Mr. Clayton's New Complete Book of Breads.
I had purchased Mr. Clayton's New Complete Book of Breads recently and shortly thereafter was sorry to hear of his passing.
With gratitude to Mr. Clayton for his book, this recipe and for the many wonderful-sounding breads and starters he's written about.
