Blog posts

As the year ends, and I look back, I see the start of my baking experience. And it’s Pizza! Making pizza is part cooking and part baking. Pizza is a good segue, a path for a cook to start becoming a baker.

My last bake of the year was two pies: a main course pizza of sausage, fresh Mozzarella, and two sauces, and a “dessert pizza” of Bosc pear, Walnuts and Gorgonzola cheese, drizzled with a Balsamic reduction.

When Brother David finished the Artisan II course at SFBI a few weeks ago, he didn’t have to plead with us to take some of the products of his craft off his hands. All of the breads were good, but two stood out—the Miche and the Walnut-Raisin Bread. I’m sure he will get around to baking the Miche at home, and I’ll try to be patient waiting for that recipe to be shared.

Finishing the year with what seems to have become our "regular" House Bread of late.   There is one loaf at just over 1500g scaled dough weight, and one at 1000g.   Crust, crumb and all round flavour are just as I like and aim to achieve.  

The Winter Solstice and the Year-End/New Year is a time for re-collecting the events of the year, and also a time for renewal and reinvention. It’s a time for tradition and a time for new things, too. A good time to look back and look forward.

Mendocino Sunrise 12-23-10

Looking for a Cloverleaf dinner roll recipe.  Can anybody help?

The kitchen side of my facility just purchased a Woodstone gas Fire Oven.

Like this one [url=http://www.woodstone-corp.com/products_ovens_bl.htm][/url]

We have been making lots of pizza, and traditional savory items in cast iron pots and plates.

It is now time to experiment with bread. It has been over 40 years since I have used an oven that gets up to 700 degrees. Any suggestions on baking bread in it.

Thanks

For New Year's Eve I decided to share this wonderful traditional Dutch cookie-recipe.

Up to this day people in the northern and eastern regions of The Netherlands eat this waferthin cookie for NewYear's Eve.

They come in two varieties: flat and rolled up.

The flat ones you eat the 31st of December, the rolled up ones you can eat starting the 1st of January.

The Last Loaf of 2010

Hello, With many thanks to Franko for sourcing this wonderful Red Fife flour for me (so very kind)!
I've now the luxury of baking with this heritage, organic, stone-ground, 75% sifted whole-wheat from True Grain Mill, and I am very grateful.