GSnyde's blog

Pâtisserie: A Lamentation

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I’m coming up on my first anniversary.  It was late August last year when I first baked something like bread and wrote something like a blog post about it. 

Bread And Chocolate for Company

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Cat and I don’t throw dinner parties very often, but when we do we are reminded that we are pretty dang good at it.  And now that I have become a semi-competent baker, the parties are even better.

Greenstein’s Sour Rye – Low and Slow

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I made Pastrami and Rye Bread today.  The Pastrami is going better (should be ready to slice soon).

The first time I made the Greenstein Sour Rye, back in May, it came out great.  Today, I tried to bake three big loaves at once and I think my old tired oven didn’t hold its heat with the overcrowding.  So it baked too slow, almost charring on top before it was done inside, over an hour.   The oven and stone were well pre-heated, but maybe not well enough).  The loaves also had some crust eruptions; not sure if that’s related to the oven problem.

Tales from the Back of the Freezer: I Came, I Thawed, I Conquered

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If one prepares and freezes stocks and stews and sauces, and breads, it  is necessary to re-organize one's freezer frequently.  In my case, "frequently" means approximately annually.

I recently went on an expedition in my freezer, to determine whether there was a stash of frozen pesto there (there was not, so I have another project when I didn't need to have another project).  In the course of my expedition (picture pitons and ice axes), I realized that I was reorganizing my freezer.  Fine, it needed it.