After baking my first variation of sweetbird’s Buckwheat SD and Apple Bread here:
Every year, in the beginning of summer, my three brothers and I gather for a weekend at our parents' summer cottage to eat, relax, and create something together. As we all love to create things and try out new ideas, we usually end up creating something out of the ordinary.
3 kinds of bean bread (green soy bean & cheese bread, soft soy milk bun with green soy bean, sweet black bean bun)
Black Bean Bread
Earl Grey Tea Loaf
I met Mark just last September. That visit was just a primer and I wanted to come back to learn more.
This week, I came to Kalispell to help Mark while Sharon was out of town. I wanted to post some pictures of the fruits of our labor.
A while ago I made my first succesfull 100% rye bread (click to open the post). Since then I kept on baking, different sorts of bread, but never 100% rye again. Afraid of failure? NO. But I'm easily distracted and the list of must-try breads is getting longer and longer everyday and there are too many new formulas that I want to try, so I rarely decide to repeat a recipe. Or at least not very soon after I made it.
It was not the case with today's subject.
So, here goes - I've finally got my very own kitchen ALL MINE ::evil laughter::!
My sister gave my mother Bernard Clayton's "New Complete Book of Breads" and my mother promptly said "I quit." and gave it to me, along with all her loaf pans, bread stones and nice big bowl for rising. I am now the family baker. Cool!
Follow along as I do wierd things to perfectly innocent dough!
Here is my second try at potato sandwich bread:
and here is the third:
I finally have a sourdough starter again and this time I'm going to dehydrate some before I kill it again! LOL. I've tried google and can't seem to find any answers.....Do I dehydrate it after feeding it or when my starter is at it's peak? Any advice would be greatly appreciated :)
