Blog posts

(This is a continuation of a discussion started here.)

Hello, my name is RYan and I am a professional chef looking to become a professional boulanger. I am looking for someone with an intimate knowledge of regional european breads. I have many excellent books, but I am looking for some info on harder to find loaves. Does anyone know any one that may be able to help. I am about ready to start making international phone calls.

THanks,

Ryan

In spite of the crazy, rainy weather of the past week or two, farmers in Kansas and other Great Plains states are trying to get the wheat harvested whenever field conditions allow. On my way home from work this evening, I saw these guys making their way across a field:

Makes 16.

A traditional bread recipe in Arabic gulf area, bakes in a special tanor build in the ground.

Serve in weddings, special occasions (Eid al adha), or the religion occasions, with coffee and dates.

This recipe is so healthy and full of nutrition.

For the dough:

5 1/2 cups all purpose flour.

Started last week trying my hand at capturing the elusive wild yeast using an approximation of the method espoused by breadtopia.com, and it worked.

Hello,

There are a few of us living in San Diego. Susan (of upside down Pyrex bowl cloche fame) and I (of no particular fame that we can talk about here) have gotten together a couple of times. Last week, we did a field trip to a place called Lakeside Poultry that no longer sells poultry (???), but does sell restaurant supplies, including 50 pound bags of flour. Susan bought a bag of Gold Medal Harvest King, and I bought a bag of Eagle Mills organic bread flour (from ConAgra, not exactly your old time mill).

milk mixture:

1 cup milk.

1 tablespoon olive oil .

450 g Feta Cheese .

chopped fresh mint.

1 teaspoon sumac.

1/2 teaspoon olive oil .

 *mix the Filling ingredients.

For dough :