dabrownman's blog
When Silicon Valley says that they will replace 40% of
people in jobs with robots within in 10 years........ I would believe them.
Wednesday Pizza on the Gas Grill with a Baking Stone
We had not made pizza in some time and it had been way longer since we had made YW/SD combo levain for the dough and even longer since we made it on the gas grill but it is summer and there is no way we are heating up the kitchen to ramming speed for a couple of hours.
And for all the great Fresh Lofian Bakers in Michigan
Another fine artisan baker with a French Flair
Great bread, wine, cheese, meat and salad is Lucy's
mantra and calling card. My wife is from St Louis and I grew up in Kansas City. I ran across this youtube video about artisan bread in St Louis and Kansas City with a treat at the end that reminds me of where we live now and what we think about when it comes to cuisine and what we like to eat and drink. I would suggest to smoke the Italian sausage though.
https://www.youtube.com/watch?v=tD7E5nD7900
Happy viewing.
Lucy’s New Almond Crust Fruit Stupid Tart with Peaches, Plums and Nectarines
Years ago, Lucy came up with a fruit stupid that had a sweetened, enriched bread dough for a crust. This time Lucy really want all out with an almond crust, adding a cream Anglaise and cream cheese filling with the fruit on top. This one is light years ahead of her first one if you ask me.
OK we missed International Sushi Day on June 18th
But National Sushi Day is November 1st!
Here is Dabrownman's Swordfish Nigiri - Nigiri is traditionally served 2 identical at a time.
And here is Dabrownman breaking the rule and serving 6 - 3 of each at a time with some Salmon Nigiri but there were 3 of us so we got 2 each if that counts. I have never seen bread of any kind served with sushi of any kind
50/50 Whole Wheat Community Bake
Yep it is over proofed
Normally Lucy and I would be the first ones to lead this charge but we didn’t need any bread and had a few bakes scheduled in front of another 50% whole grin bake. As most know this is probably the bread we bake the most but we usually also out in multi-grains and or sprouted flour …or both like this one.