Skibum's blog

I have recently been seeking out new recipes to try, both for the flavour of new breads and the fun of trying new things. One of my favourite recent bakes is P. Reinhart's Many Seed bread which has become my favourite toast bread:

I have been for the last couple of weeks using a nearly pure rye sourdough starter and have baked nothing but the New York Deli recipe from P. Reinhart's BBA.  I love the addition of the fried onions.  So far I have added the onions to the final dough and at some pont I will try adding them to the starter to see if it makes a difference.  For my last bake, I reduced the fried onion and added garlic to cook lightly, but not brown.  With the heat off, I added the caraway seed and fresh rosemary.

Okay this is now the best thing that I have ever baked:

Double chocolate and sweet biscotti:

Pulla, or Nisu as it is known by some Americans of Finnish extraction is my all time favourite sweet bread and has been all of my life.  The recipe I still have in my file was hand written by my mother, from my granny's original recipe.  I have loved this bread as long as I can remember --  back to my grandmother's lap!

One of the things I have noted about TFL, is that most of the seriojus bakers have a blog.  I decided it would be a good place to document my various success and failure in the kitchen.  Since I baked my way through 20 kilos of strong bakers flour in 5 months, I now consider myself a 'serious' baker and so goes my blog.