Well this is my first batch of baking to be posted to this site, and having read so many rave reviews, I knew Norm's Onion Rolls had to be the recipe to start me off. I used the variation posted by Ehanner (which was really clear and easy to follow, so many thanks)
Sending this to Yeastspotting.
More pumkin recipes, like I said, that was a "big" can of pumpkin puree.
Hello! Here's my next tutorial on bread - well, more specifically, about flour! Please see ovenmittsblog.com for the whole post. I appreciate any feedback you have to give!
We all know it – flour is kind of a big deal.
In nearly every type of baked good, there is some sort of flour involved somewhere in the process. Whether it’s the main ingredient (like in bread), or if it’s just a part of the whole (say, pie), flour is essential.
Farro, or emmer, an ancient kind of wheat, is popular in some parts of Italy, and, ever since I purchased Maria Speck's wonderful book "Ancient Grains in Modern Meals", also in our family. Creamy farro with honey roasted grapes became our new breakfast favorite that even my picky, normally no-breakfast-type son wolfed eagerly down:
http://daleydish.com/blog/2011/03/creamy-farro-with-honey-roasted-grapes.html
Hi,
A little while ago Varda posted about her experiences with the Russian Rye from Andrew Whitley's Bread Matters, and there was a longish discussion of the formula.
I posted some photos of the process of making Russian Rye
Andy suggested to use the formula he remembers from his time with Andrew Whitley at the Village Bakery, and I had a closer look at a couple of German standard formulas.
This has pulled pork, habenero bbq sauce, hot pico, and a mix of cheddar and monterray jack cheese. It was crispy, delicious, and brutally hot. I think I'm going to make it again this weekend!
I said I was going to take a break and bake other things, and I am determined to follow through. We made our annual pilgrimage to Apple Hill in the Placerville area of California, USA this past Saturday. We go every year to buy fresh apples, eat too much apple pie, and enjoy the Fall season, mountain air, and fresh apples. With a half bushel of Stayman Winesap apples we brought home sitting in a corner in the kitchen, I had to bake Aunt Lillian's Apple Cake from Inside the Jewish Bakery. We are very glad I did, because this is really, really good!
My husband requested some seeded sourdough loaves to go with our soup this week. I was happy to find the 'Seedy Whole Wheaty Sourdough' recipe on this site and set out to fulfill the order.
