Blog posts

or Too Many Changes Addle the Brain

Recently, I made some sourdough levained baguettes, Sourdough in Baguette's clothing and was delighted to find their flavor included a distinct acidic tang (sourness) that I especially like, but my wife usually doesn't. However, with this bake, I caught her returning more than once for another slice of the cut loaf. When I confronted her, she allowed the flavor was "interesting"--and took another bite.

Hi everyone,

I am long overdue to make a post here about our transition to living in Canada and everything that has been going on with me, but not tonight.  Tonight I did, however, register for the Kneading Conference West in mid-September in Mount Vernon, Washington.  Any other TFLers going?  I'd love to meet up with anyone else attending.  

-Floyd

Hello everyone,
These basil buns are my adaptation of Jan Hedh’s Risotto Bread, from his book, Artisan Breads.

I loved Mr. Hedh’s idea of including fresh basil in a prefermented dough.  Our season for fresh basil is here! –
I was curious to try making these rolls, to see how they would taste.

Hello TFL members,

This last couple of days i am on a quest, I try to get more information about bolted flour and what it is or how to use it.

I read an article in " Edible" magazine about the flour the miller and the baker but not much info why or how to use it.

Thanks

Hans Krijnen

There is nothing we like better than sandwiches when it comes to bread.  It has been nearly month since we did a parade so here goes:

Naan made on the grill

After making my first yeast water bread, I discarded most of the yeast water, leaving about two table spoons, added a big handful of raisins and a table spoon of honey, and then filled the jar about two thirds with water. I’m not sure if this is how it’s usually done, but it worked very well: In a couple of days, the mixture had developed a very fruity and inviting smell with lots of bubbles.

I wanted to drink the liquid but resisted and started a new bread dough instead.

For a very long time I have been searching for a recipe for graham flour bread.  I have found one and it is excellent ..( thank you Mr Google) 

it is a James Beard recipe .. how can we go wrong ? here it is

Graham Bread

Adapted for 2 loaves from Beard On Bread

Miche, Pointe-à-Callière

I haven't made this one in a while. It is still a favorite. I made it with Central Milling's "Type 85 Organic, unmalted" flour. I retarded the firm levain overnight, but the bread was baked on the same day the final dough was mixed.

Episodic supervision and taste testing were provided by granddaughter, Naomi.

I had a new brand of store bought guacamole in the refrigerator just calling for me to use it in a bread.  I made bread before with fresh avocados and I've been meaning to try it again with a higher percentage of avocados this time.

The pre-made guacamole had some tomatoes, peppers, cilantro and onions which ended up adding a nice kick to this bread.