FrugalBaker's blog

Hey everyone, 

It's a long weekend here and I am glad am able to report back on my baguette baking journey. First of all, I would like to thank Alan (Alfanso) for taking the time and guided me to baking Bouabsa's Baguette. I must admit I got a little lost along the translation when going through the formula. And out of curiosity, went to Youtube and search for some visual guidance and bing.....here comes Alan with his comprehensive video, bravo Alan. Should have told me earlier : )

Hello, everyone! It's been ages since I posted something. Nothing much or new happening (in terms of baking) lately except that I am still learning to bake a lot and experimenting some recipes. I have had some fair share of success on baking my sourdough bread and pastries too of late. Though, the fact of not being able to make a decent looking piece of Baguette disturbs me a great deal.

It's been close to 3 months since my last post and I hope all TFLoafers are doing fine. While the sales of my baking business have improved a fair bit....and as the saying goes....you win some...you lose some. 

The year end is approaching once again and it is time to reflect on what I have done and have not. Though, this time around, I chose to count on all the blessings instead and TFL is definitely one of them as I have benefited so much from the helpful community around here.

Many thanks to Abe, dabrownman, Alan, Minioven, Gordon and so many more people out there...

Merry Christmas, Happy New Year and as always....Happy Baking : ) 

And just when I thought I have to settle with toying between bread and all purpose flour ratio, I, happened to find this fantastic German Bread Flour Type 550 the other day at one of the bakery ingredients supply shop.

In order to celebrate World Bread Day, I have decided to bake something special, just to move out of my comfort zone. So I have baked something unusual, an Activated Charcoal, Sunflower Seed and Walnut Sourdough Bread! 

Just realised that I have not been posting anything for more than a month now. Am still baking a couple of times a week but have been so caught up with my recent busy schedule, hope all TFL members are well. 

Abe had shared about his Tomato SD recipe about 3 weeks ago and I promised to post should it come out looking ok. (thanks for sharing, Abe)

Hi everyone, have not been posting much lately due to the busy schedule I was having. Though, that does not mean I have not been baking. I have been wondering on why my bakes are still lacking on the optimum oven spring like most of the gorgeous loaves on TFL. Then one day, I tried out a recipe given by one of the active member in here, Abe. It was a Tartine Bread recipe from My Weekend Bakery. Stuck to the recipe anyway (except that I had to cut short on stretch and fold time due to the hot weather in here).

Over the last 2 weeks, I bought a couple of things to fulfill my curiosity in bread making. First off, I bought 'Bread Revolution' by Peter Reinhart. It is an interesting book, lots of explaination and beautiful bread pictures too. Though, there was one particular chapter that caught my attention, Sprouted Flour Bread. 

A friend of mine, threw the question of "How could she introduce seeds and grains in bread" to her 11 year old daughter? So I told her, your life saver would be nothing but NUTELLA! (This is what every French kid is eating in France, every morning. My niece was so crazy about it that she basically ate Nutella for breakfast, lunch, tea break and dinner too! I hope she has grown out of this, phew!