Blog posts

• The family that bought two loaves from me at the church fund-raiser service auction in November
• The annual church dinner and talent show
• My family's weekly bread

Hi, arrived in Auckland yeaterday 31 March.

Today is Sunday and started maknig some sourdough bread this morning. Am giving some bread making lessons to Shireen's friend this afternoon. 

In Search of a Good Miche Version (2)

Mixed Flour Miche (2) Crumb (a): Mixed Flour Miche (2) Crumb (a)

Did you ever try the recipe for White Vienna Loaf from Waltrose Illustrated?  Your entry from a year ago fascinates me.

Thanks. 

With living in a humid and hot country, I find my desire to bake dwindles when the hot weather is upon us.

Here, in southern mexico, by mid february, we are into the high 90's usually. In march ,105 F is usual. Kitchens are traditionally not air conditioned, as that is where the maid works. (Read "me" for maid when it comes to baking and cooking)

I was inspired by Jane and Srishti and the other folks trying whole wheat sourdough (thanks!), so I tried it. I started with the proportions I found here: http://www.thefreshloaf.com/node/2059/100-whole-wheat-bread#comment-7919

Simple rye/honey/water starter.  This one came out SUPER soft...incredibley soft.  I absolutely am in love with the texture.  It's kind of a mixture of all sorts of flours since I had a tons of small amounts left.  I had some organic gold&white from my co-op, KA AP, KA bread flour, and rye from my coop, and a stone ground white from a water mill a couple towns over.  Yea...5 kinds of flour in this bread.  It's wonderful!