Blog posts

spam and site hiccup

Profile picture for user Floydm
Floydm on 8 Aug 2007 at 14:51
I killed another spammer's account this afternoon. While cleaning up the mess he made I noticed an inefficiency that I think has been the main issue behind some of the slow page loads here. My first attempt to fix it briefly locked up the site, but my second attempt appears to have gone smoothly. I've eliminated a database query that was happening on every page load. I don't see it causing any problems, but if you experience any weirdness please let me know.

Rustic style bread and Pizza.

Profile picture for user Thegreenbaker
Thegreenbaker on 7 Aug 2007 at 04:56

Just another lot of photos of my baking. :)

 

Below is a batch made from a poolish I made around 9pm last night and then fermented on the counter (at around 10-13 degrees celcius most of the night) until around 11am today.

Just a simple mix of approx 750g sifted wholewheat (wholemeal) flour, water, salt and 1/4 teaspoon of yeast. (with gluten flour added)

 

Then this morning, I added around 750g fine durum semolin. about 70-100g unbleached white flour, salt, 1 teaspoon of yeast, 1/3 cup rice bran oil and about 2 cups of butter milk.

crisp crust

Toast
AnnieT on 6 Aug 2007 at 20:17
Today I made Will's baguette again because I love the tender crumb and the good flavor. I held back some of the water and was really proud of the dough. Did the French fold, yay, and 2 stretch and folds and made 2 batards on parchment with rolled towel "couches" The dough was full of big bubbles and I kneaded each piece to degas them. I slashed pretty deeply and baked them on the stone and turned them and removed the parchment halfway through the baking time. So far, so good.

Melon Pan

Toast
susanfnp on 5 Aug 2007 at 11:07

I recently returned from a trip to Japan, where I encountered melon pan, a sweet enriched bread encrusted with cookie dough. Here's my version of it, not authentically Japanese but good anyway. The recipe is here. Although July is not the best month to go (hot and humid!), Japan is a wonderful country with amazingly hospitable people. Everything they make is exquisitely beautiful, and my bread cannot do justice to theirs, but it was fun to make!

pictures

Toast
AnnieT on 4 Aug 2007 at 22:47
Hi KipperCat, I had just about given up on the photos, but if I can remember how to get back to them I will try again. Many thanks for the info. Hate to be so pitiful! Had my grandaughters for a sleepover last night and we made individual pizzas. I had the dough ready and helped them with the stretching and they chose their own toppings. They liked seeing the dough slide from my cardboard "peel" to the hot stone but by the time I had cooked 3 the cornmeal was well and truly black. So tonight I made one for myself and used parchment, much less smelly.

Pearl's Walnut Levain, Portuguese Sweet Bread

Toast
beenjamming on 1 Aug 2007 at 07:38

Yesterday, I gave my back from the dead starter a workout and made some of the Pearl's walnut levain from Artisan Baking. I turned out really well and is mostly gone already! The dough was pretty stiff, but really easy to handle as a result. I was surprised that i didn't end up with any char walnuts poking out, but luckily the dough proof around any nuts near the skin.

pizza

Toast
AnnieT on 31 Jul 2007 at 19:10
I decided to take the experts' advice and use my (what would have been) discarded starter and made myself a pizza for supper. Of course as this was a last minute thing I didn't have Mozzarella cheese so used Monterey Jack and Parmesan. Also cooked some Italian sausages from the freezer and sliced some mushrooms. I took 1/2cup of starter and added 1/2cup bread flour and 1/2cup water, mixed it well and let it sit for a while. Then I stirred in 1 cup bread flour and some salt, kneaded it briefly and let it sit again. Did a couple of stretch and folds and preheated the stone.

Help

Toast
AnnieT on 30 Jul 2007 at 19:15
I don't know what I have done to my sourdough starters (I know, one would be plenty) and I would really appreciate any help or advice. I decided to feed one ready to do some baking this week. They have been languishing in the refrigerator for a couple of weeks since I sent a jar of starter to my friend in Eugene. I had decided one was the runny one and one was the thicker one, but this evening when I tried to stir them they were both more than thick. No hooch on top where 2 weeks ago there was a good 1/4" on each one.
Subscribe to Drupal blog posts