ejm's blog

[center][/center] Dark rye bread flavoured with onion and caraway seeds and made with wild yeast; based on a recipe by "Breadchick", one of the Bread Baking Babes (BBB) My starter is extremely active these days. I think that's one reason this bread turned out so incredibly well. When I started to make it, I was sort of sneaking around about it.

[center][b]Who needs English Muffins when serving eggs with Hollandaise sauce!?[/b][/center] [center][/center] Instead of toasting English muffins, we toasted our multigrain bread, made with seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours to make [i]Eggs Fauxrentine[/i] (ouuchh!

[center][/center] I was wandering around in here the other day and saw what looked to be great looking raisin bread on Floydm's pages. The recipe was originally from Hamelman's book "Jeffery Hamelman's Bread".

[size=30]I did it!!! I did it!!![/size] [center][/center] After weeks of angst with babying my jar of wild yeast, feeling I would never be able to bake a loaf of bread that WASN'T sour (not to mention the several times I was going to throw in the towel altogether), I have achieved my goal. Not only was it not too sour; it wasn't sour at all! And it was light!! Light as a feather!! And here's how I did it: I virtually started over with feeding.

I made the following for Bread Baking Day (BBD) #09: Bread With Oats [center][/center] In the past couple of weeks we were having problems with fuses blowing on our oven; it's fixed now and ever since the oven has been working beautifully. BUT. I think the oven is now hotter than it was. I know that I used to be able to be quite casual about checking the bread after the bell rang 30 minutes after putting it in the oven.

I made the following for Bread Baking Day (BBD) #08: Celebrate! [center][/center] Because there was enough dough for two loaves, I decided to make one as a roll and braid the other one without filling it. We really love this bread. And we really loved how much oven spring there was.

[center][/center] A few mornings ago, I imagined that my wild yeast starter was all ready to make bread. I announced I would make focaccia with it to go with that evening's dinner of puy lentils and sausage. Silly me. I should have known this would be a mistake. My failures with my wild yeast are legion this winter. The focaccia dough failed entirely to rise. Not even a glimmer of a bubble. After several hours.

[center][/center] At some point not long after turning the oven on to preheat our bread stone, a fuse blew. We didn't notice until after putting the first two naan in the oven. Luckily for us though, we remembered that we had once made pita on the stovetop. So we quickly grabbed the tava (shallow pan in photo) and started heating it on the big burner. And disaster was averted.

[center][/center] I saw SourdoLady's most beautiful looking Sourdough Cinnamon Swirl Bread and decided I had to make it. Luckily, even though mine was a miserable failure at a cinnamon swirl, it still tastes good.

• recipe for cinnamon swirl(ish) bread

[center][size=18]Cheese Pinwheels made with Baking Powder Biscuit Dough[/size][/center] [center][/center] It has been driving me crazy to just throw away the leftovers after feeding our wild yeast starter. Especially as it seems to be in perfectly good condition. I know it's just a couple of tablespoons of flour but still it just seems wrong even to compost it.