Blog posts

:)

Really?  Week 24?  Something like that, anyway.

Ahem.

It seems as if there is no end to the riches of this website. I'm learning things about German breads that will keep me busy for years. Who knew?

Still looking to use up the buckwheat flour I've had around for a while, Karin's loaf looked and sounded awfully good. I made a couple of changes to suit my taste and method, but this is Karin's bread and it is one of the tastiest I've ever baked. The buckwheat and rye, balanced with a little sweetness and spice, is just unbeatable. Recipients gobbled it up right in front of me, not even waiting to take it home.

Sometimes two + two = five, and you roll with it.

Reading a thread earlier today got me looking at the book "Bread Builders", including a section about about L. sanfranciscensis and dental plaque. Very weird. This got me thinking about some travel show I saw (Bourdain? Zimmern?) I saw a while back, where the host drank chicha somewhere in South America.

Sure, starters get going in all kinds of ways: wholegrain flours, whole fruit, pineapple juice. Now I've been reading with interest about fruit waters lately. 

Hello,
Today's bake was an experiment with multigrain, to see the difference between baking in a cold dutch oven, versus baking on my firebrick baking stone.
I've seen so many successful dutch oven bakes here on TFL - I wanted to give it a try!

The result: Very tasty! if not exactly pretty.
The baking stone loaf rose up an extra 1/2" compared to the 'cold dutch oven' loaf, which spread out more & didn't have as much oven spring/bloom from scoring.

There will be friends, there will be skiing, there will be beer... there should be pretzels.

The recipe from Local Breads yielded beautiful results - highly recommended.  No mention of  an egg wash in the recipe, but I added one just to pretty them up.  A lump of WW sourdough starter went in too, just because it was there and in need of a home.  I can't wait for another occasion to bake these.  Does Tuesday qualify as an occasion?

Marcus

While spending time in the kitchen stretching and folding tomorrow's bread, I made a scone cake with some of my frozen cranberries and candied orange peel.  This is a variation on a recipe I have posted Here.     I used the same recipe exchanging the lemon zest for a cup of mixed, candied orange peel, and whole fresh frozen cranberries.  I tossed the cranberries and orange peel in a small amount, apx. 1 TBsp. flour before folding them into the mixed batter.

Can someone find a monistery in Italy with a bakery that needs to be restored. ??

Who would like to go with me ??

I would like to put back some bran and wheat germ into my white flour bread recipes.  Does anyone know what that translates to in terms of additional water per cup of flour?