Blog posts

Cant believ what just happened!!!!!!

I just typed a whole blog on howi mad the worst pretzels...and even that got lost!!!!hell ...Iam definitely jinxed with pretzels i think!!!!

I baked two..absolutely horrendous , unedible pretzel batches.....am so upset..I think ill just go to the technicalities and leave out the emotions( or at least try)

i used dry active yeast

1) my 1st batch....the dough did not double even after one hour,....should i have left it longer

Another bread from the book "Bourke Street Bakery", using the same white sourdough dough as this hazelnut current bread. The potatoes were roasted until barely soft and chopped to big chunks, so that they don't get lost in the dough. I have had too many potato chunks disappearing into the bread, I might have over-compensated and chopped them "too big", however they are delicious though.

Still no baking... much to busy on everything else for now, although it's really starting to bug me that I'm not making wonderful smells in the kitchen!

All the T-111 siding and trim is now on...

A newly minted yeast showed up on my grocer's shelves last week. Made specifically for pizza crust by Fleischmann's, a venerable yeast company now owned by Associated British Foods, Pizza Crust Yeast promises a fully risen crust in just 30 minutes. Turbo-charged in other words. I just had to give it a spin.

hi,

Im a beginner at baking...cooking actually.

Id like to know if there is a permanent substitute that i can use  for egg as im vegetarian, so it seems like i have to give up on lots of good recipes and takes a lot of ti,e looking up for substitutes!!!!

i want to know an egg substitute in cakes, breads and tarts. Please help.

Charisma

I thought I'd give a brief update on what I've been tinkering with in my kitchen over the weekend. I baked a nice rye loaf on Saturday morning - it's based on my regular 70% rye recipe, but I added some toasted sunflower seeds and whole-rye flour to a cold soaker. The dough is a breeze to mix and work with, without being terribly sticky or otherwise up to no good. You can find the recipe here. The loaf is pictured below:

I baked some sourdough chocolate donuts and heart shaped muffins this weekend.  At last the fresh cherries are flowing so I chopped up a pound of fresh Bing Cherries to fold into the batter (and some chocolate chips too).  

A lurker finally comes out. I just baked my first loaves from my "new" (about 5 days old) wild yeast starter. They came out great. I used Shiao Ping's version of Chad Robertson's Country Sourdough. I tweaked the schedule a bit to fit my personal commitment, but generally followed her schedule and formula. I did replace about 20% of the total flour with King Arthur Traditional Whole Wheat Flour.

I have a wolfgang mill and would like to know if I would be losing

much nutritional value by milling 5 pounds of wheat at a time and keeping it 

in an air tight refrigerated container.  Is there anything I should be aware of

before I do it ?...   It would be used up in about two weeks and much more 

convenient for me. 

Thanks