I’ve had a few months break from baking – having a little one takes a lot of your time!! No matter how many people tell you, you won’t know till it actually happens to you.
Anywho, the little monkey is asleep and I can update my blog with the recent bakes, got a bit of a backlog to get through.
Today’s post is about lemon cupcakes – I know its not bread, but its baking, so I figured that its worth blogging about - link here.
I seem to be going through a “dud” phase – two below the average sourdoughs in the row. Tried a multigrain rye, and it was a disaster, all grey inside and looks like a brink. Another rye this morning – same problem, haven’t cut it yet, but it doesn’t look promising.
To cheer myself up I’ve decided to make a pie – can’t recommend a better way to cheer you up. Wonderfully tangy and full of blueberry goodness, it was gone in less than 5 hours :)
Last weekend was a bit of a baking adventure for me – instead of trialling out a well established recipe somehow I ended up experimenting with two new recipes :
Malty Seeded Loaf and Vodka Cranberry Loaf. I know it sounds a bit crazy, but I must say I am really pleased with both of them. Especially the vodka one – a week later, and I can still smell the vanilla in the air. Oh, that’s making me hungry again.
Full recipes and photos on my blog
There are a lot of posts on activating a starter on this wonderful website and I thought I’d add my two pennies worth and get a chance to show off my hubby’s wonderful photos :)
My starter is taking over the world, well, taking overUKat least and I thought I’d share my feeding schedule with the rest of you and open a forum for questions / comments.
An emergency bake, supplies of bread are running low, Mexican chilli on the go for dinner and I have nothing to go with it. To me all of that calls for a soft and buttery corn bread – I wanted to use starter as it was bubbling away nicely but due to time constrains I had to use some commercial yeast as well.
I am very very happy with the result – lovely and crumbly corn bread with whole corn kernels and a touch of chilli. It only lasted a day, and I haven’t even had a chance to try it toasted – I can imagine it would toast really well.
Posted a little bit later than intended, but its out there now, my mid-week bake, another attempt at a Honey WholeWheat and a Chocolate Sour Cherry loaves.
I am trying to achieve that lovely soft wholewheat texture you find in American breads – think gourmet WholeFoods and delis type, not the horrible Subway kind that squashes in your hand.
I have been thinking about making challah for a while now. I do like proper Jewish challah, with its lovely soft and buttery texture, seeing the actual folds and strands in each slice. I have tried making challah twice before with mixed results – this time I’ve decided to make up my own recipe, roughly based on my previous attempts, pure sourdough, with saffron and vanilla.
I've made this recipe mid-week and only just got around to taking a photo to go with the blog. Just in time too, cause there is only about a third of loaf left - a very popular little bread that ia.
The idea for a banana bread came from Shiao-Ping's blog (which does look amazing by the way), but I wanted something a little bit ligher and more brioche-like. I had three super ripe bananas left in a fruit bowl and a jar of peanut butter with my name on it, just begging to be spread on toast and munched up.
London is going through a heat wave, its hot, properly hot, which means my starter is going super mental and I have to think of new ways of using it and new bread recipes.
This post inspiration came from a glass of orange juice and a bit of nagging from my husband. Result - two loaves of bread, a whiskey orange bread and a seeded bread, one for my breakfast (I am into sweet toast at the moment) and one for my dear husband to satisfy his seeded, crunchy bread craving.
