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I'm a long time home baker, and a recent convert to sourdough. I started lurking around here when I started getting into sourdough, I've learned a ton from the forums and blogs! I keep a personal blog elsewhere, but am finding I want someplace to keep track of my baking experiments. So...here I am.

Or something like that. As I sat here this morning waiting for a call back from the furnace repair man who said it was fixed on Wednesday, and carefully re-piecing the quilt pieces I had painstakingly unpicked over the last few days - I had time to mull this over. If a bread recipe doesn't work out the way it should, at least the results are usually edible. I know I have continued to work with dough that any sane person would have dumped and frequently been pleasantly surprised. Quilts, on the other hand, are not so forgiving.

Well, so here pictures of my first bake as part of the "Bread" challenge. I will have to remember to take pictures of the process in the future, and in the meantime I am apologizing that there are none this time around.

The problem with buying specialty flours from the bulk food section is distinquishing the bags from another in my pantry. Those little scribbles on the twist ties don't really help.  Anyway, on Sunday I thought I'd make a rye using my rye sourdough starter. It wasn't until the flour hit the water that I began to notice the greyish color. Ah, this is that buckwheat I bought.

This is Challah formula from Ciril Hitz's, Baking Artisan Bread. It's tonight's dessert with cream cheese and jam, and tomorrow morning's French Toast.

David G

These are the most delicious tasting waffles and a keeper recipe for me.  They are crispy and light with a wonderful flavor.  Very easy to make and were perfect to feed my hungry husband Mike after his very early morning bike race.  He had stayed up after working his swing shift and went directly to the race.  9 AM he was home and hungry.  I had prepared my batter that night and only had to heat the waffle iron add eggs and baking soda to the batter and wisk.  I made some poached eggs while the waffles baked.  This recipe comes from the popular

and some Bagguetes.

Just tried french baguettes for the first time.  All went well, except they didn't brown well.  I used King Arthur Flour recipe, which calls for a 500 oven reduced to 475 when the bread goes in.  Several blogs on the KAF website recomended starting with a 475 oven and reducing to 450, so that's what I did.  Any advice?