The Easter holiday is drawing to a close, but I felt not quite done with baking before holiday was up... I was also running short on bread, so yesterday evening I mixed dough for my regular sourdough bread. Basically the kind that keeps me going throughout the week. Below is a copy of the formula.
Well, I'll be...! I finally got some photos to share and some material to put up on my blog! Even though I've not posted anything in the blog the last...oh well... nearly 12 months, I've visited TFL on a daily basis to try to keep up with what's going on in this wonderful community. One can find endless inspiration, stimulating discussions and plenty of food for thought in this place, and it just keeps getting better every day. After some starts and stops, I'm now easing back into my regular baking habits, and I usually bake a loaf or two per week.
There are a few cookbooks that I have on my shelf that I find myself coming back to time and time again. The last few days, I've enjoyed browsing and re-reading sections in three such books, namely Jane Grigson's classic «Charcuterie and French pork cookery» and Fergus Henderson's more recent cult classics «Nose to tail eating» and «Beyond nose to tail».
Having the rye starter all pampered and fired up, I wanted to bake some filling rye breads this weekend.
It is finally getting a bit warmer here, but nights and mornings are still bitterly cold. We have winds from north, and they chill you to the bone if you're not well packed in. The weather has been beautiful the last couple of days, with clear blue skies and some warmth coming from the sun. Still, things don't thaw up before lunch time, and summer is clearly still a few months away.
***brushing dust off of a forgotten blog***
:-)
Hi everyone, this will be my first post in a good years' time, I think. I have been keeping up to date with TFL regularly, and I'm very happy to see a lot of new faces around, baking wonderful breads. And of course, I've followed the impressive efforts of old friends, who keep on supporting new, budding bakers and that are always happy to share new recipes and lessons learned from their baking experiments. This community is one of a kind, and I'm very happy to be a part of it.
Yeast-less. Again??
To tell you the truth, I've been a bit low on the breadbaking front recently. My love of food and cooking have never been greater, however, and I don't think I've ever spent more time in the kitchen than I have during the last couple of months. The downtime in breadbaking means that I get the chance to broaden my other culinary horizons, and I thought I should put together some photos of what I've been up to this weekend.
