SylviaH's blog

I have been wanting to try this method for sometime and have just been putting it off until today.  Of coarse I had to pick today, my kitchen still in some construction mode after remodeling my shower, it had leaked through on the kitchen ceiling, an appointment with a glass and mirror installer...and today is Mike's birthday, so everything is in a bit of a rush.  I baked a couple of mulitigrain loaves, and upon doing this I decided to try a new method of creating steam in my oven.  I'm convinced the only way I'm going to get steam that's not continually 'vented' ou

These loaves are from http://www.northwestsourdough.wordpress.com.  The recipes can be found on Teresa's Blog.  The Mill Grain @100 was so delicous and disappeared so fast, lots of lovely grains, poppy seed, sesame seed, whole oat berries, millet, rye flakes, wheat flakes, flax and sunflower seeds, from KAflours, is the grains I used and they are just delicious, this time I made 2 loaves, still to warm to be sliced.  I would like to try this mix in a JH formula for his mix grain

Seeing all the latest posts on seeded levain breads and there looking very tasty with fall approaching I thought I would give this fairly new recipe an attempt,  from http://www.northwestsourdough.com  it is posted on Teresa's blog and called 'Northwest Mill Grain @100'.  

I baked some loaves for friends today and also a dozen of my 'Buns for Sandwiches' for this week-ends bar-b-que holiday.  I had to use my bottom oven for the buns.  It is not convection and the buns come out more evenly browned and bake a little faster in the convection oven setting.

The sourdough boulé is the same recipe I baked on my last post, except I made a few little changes replacing some of the bread flour with 120g of whole rye, honey instead of sugar and upped the hydration slightly.  I made two large loaves instead of three so I could make better use of my oven today.  The flavor was delicious and we enjoy very much both versions of this sourdough.  I had 5 very large ripe banana's perfect for doubling the recipe for 'Banana-Nut Bread' from the book 'Williams-Sonoma Bread', this is a great tasting banana bread

Very delicious and fairly simple to make, these appealing cookies make a very nice accessory cookie to an elegant dessert or just simply to snack on alone.

With 'Mis en Place' I made these while preparing dinner, placed them in the oven to slow bake.  The recipe is HERE updated..this link should work, scroll down to the recipe.

I used Daniel T. DiMuzio's formula from his book 'bread baking An Artisan's Perspective' for making his Double Raisin and Toasted Walnut loaves, changing it to go with a combination I have been wanting to taste.  I substituted the double raisins and walnuts with, half the amount of dried natural, chopped Blenheim apricots, a very big favorite of mine is the Blenheim apricots from CA.

This is my version of the recipe from HERE 'Im having trouble getting this to go directly to the recipe, in search type Crusty Greek Country Bread'. I have never made a bread containing goats milk, I thought this a good choice instead of the water called for in the recipe, and I have to say what a very pleasant surprise.  It turned out just as I hoped it would.  The flavor with levain and goats milk was delicious and I've never tasted anything li

I made these today along with Larry's 'Wally' wonderful English Muffin recipe.  Since I had a cup of levain left and wasn't about to waste this lovely bubbly..I decided to try it in my 'Buns for Sandwiches'  for even more added flavor.  They turned out delicious.  I added the measured one cup or 8oz measure of levain I had left and 4oz less water and 3oz less 'KA bread flour was used' to the original recipe.  I didn't write down my calculations, just figured in while preparing dinner and making the EM