Blog posts

Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard  Spring wheat, Yecoro Rojo  and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 

This is batch 9 of my 20 kg sack of T 65 French flour from L'Epicerie. 800 g per batch of 6 loaves . I’m very pleased. This is a first using 100% YW levain . I tweaked the ingredients by doubling the levain from 80g to 160g and adjusted the ingredients to reflect that. I also baked 3 per pan rather than 2 and increased the baking time. 

Here’s the crumb. The flavor is exceptional. 

white chicken chilie with roasted Hatch Chilies .

Mom always had a good supply on hand.

Pignoli cookies 
The Will Falzon method.
Skip the pricey almond paste! Splurge on monk fruit sugar.

1. Healthy 
2. Economical 
3. Four ingredients

Biscotti Regina 

The Queen's biscuits 

The black and white sesame seeds make them uniquely, Will Falzon.

Marquis Whole Wheat-Durum with Greek Yogurt Sour Dough

14Dec

Made with fresh-milled Marquis wheat milled from Barton Spring Mills berries, as well as fresh-milled durum.

I added some fresh made Greek yogurt which added a little extra tang and softness to the crumb.

It's been a sad few weeks of my starter being underused. Now with work winding down and the parties beginning, it's time for some serious baking again.

Just made this basic biga bread for lunch. 60% of the flour is pre-fermented with an overnight biga, and the next day the other 40% is added with water and salt. Overall hydration is about 70%. Takes 4 hours from mixing to taking it out of the oven.

Hello breadheads,

I decided to switch it up for the holiday season and try my hand at some holiday breads. This bread comes from Croatia and is pretty dense (in the best way). The recipe is pretty simple as far as pan breads go and I love how chocolate chips, cherries, and walnuts are added in pretty large quantities. Could definitely go well with milk or egg nog I say.

David posted his SFSD years ago. What an amazing bread that I’ve made many times over the years. When I was hunting for a cherry- pecan combo bread up came David SFSD and Ian’s take on the formula. 

An amazing combo to be sure. I used dried UP Michigan cherries instead of figs , as one version suggested. Ha … cherries weigh less so I have a LOT of cherries. I folded them in with the final shaping and had lots of “ loose ends” lol. I love them slightly charred when toasted. Not everyone in my household would agree with the smoke lol. 

Greeting to all! Today I revisited a bread I haven't made in many years. It's one of too many breads I promise myself, after my first bake, to make often, and then years go by ...

This Miche is from a Jeff Hamelman recipe and was made entirely with Central Milling T85 flour. It's a 2 kg loaf. Unlike most of the breads I bake these days, it was baked the same day it was mixed,  without an overnight cold retardation. It has 20% pre-fermented flour. 83% Hydration, 1.8% salt.