Blog posts

This recipe is from page 130 of Eric Kayser's [b]Beyond The Bread Basket[/b].  It is part of a dessert called [b]Strawberries in Wine with Pink Caramelized Almond Bread[/b].  As winter is now in full swing down under, strawberries are everywhere in fruit & vege stores and supermarkets; I thought it would make a relatively healthy dessert for after dinner.  

[u]Formula for Pink Caramelized Almond Bread[/u] 

250g bread flour

a pinch of salt

Today, I baked a couple of boules of San Joaquin Sourdough. The dough was 75% hydration. I used Guisto's Baker's Choice flour and 10% KAF White Whole Wheat. 

I baked the boules on a stone with my usual steaming setup. However, I poured more boiling water than usual over the hot lava rocks, because I wanted to see the effect of heavier steaming. As I had suspected from previous bakes, the effect was good oven spring and bloom but reduced grigne and a shinier crust.

The flavor is good, but I do think I prefer the rye over white whole wheat in this bread.

Put it in your Meatballs!  Roll your Meatballs in your homemade bread crumbs!  Make Rolls!

I was asked for the meatball recipe and for photos on yesterday's blog for Italian Sandwich Rolls I made useing Dan DiMuzio's recipe for Sicilian Semolina Bread...which I snuck in a cup of Organic White Wheat in enchange for the cup of Bread flour...forgive me Dan!!  It was my ADD..I think that's what you call it!

upon multiple requests, here is a picture overview of my lazy bread (slowrising). It takes 20 minutes 'work', excluding oven and wait time, incl cleaning up. I don't remember where I once started out, I guess it was BBA.

Ingredients: 500 grams water (half a liter), 5 grams instant yeast, 440 grams white flour, 220 grams five grain flour (or rye), 2 tsp salt, 50 grams of seeds.

My first pass at the Portuguese Sweet Bread turned out pretty well.  I followed the BBA recipe exactly, and I found that I only needed 24g of water per loaf of the 42g maximum Reinhart allotted.

And now that is has cooled, the crumb shot . . .

Woke up this morning wanting to bake something, but also wanted a rest from building starters, poolishes, or sponges; weighing flour and water and salt and dough; and seemingly endlessly setting the timer. So I did nothing.

Until, chatting with Yvonne about 11 o'clock, she mentioned sticky buns: it had been a long time since I'd made them, "distracted as you were by sourdough, and sourdough, and did I mention sourdough?"

Three hours later they were...

Most people associate pancakes with maple syrup, butter and fruit. Since I have had to stay away from sweets I have begun to use pancakes in a different way. I use them as a savory grain side dish to accompany soup, beans, and stew, sometimes even tearing them up, putting them right in the soup or stew. I use them as part of a snack with unusual toppings and spreads like peanut butter, tahini, chopped liver, salsa or gravlax (home cured salmon).
The high proportion of nutritious ingredients makes these pancakes a substantial part of a snack or meal.

Today I prepared Italian rolls.  Tomorrow I will be making meatballs and Italian hot sausage and wanted a nice roll that would hold up to the fillings.  I have recently stocked up on my favorite Duram flour and Organic White Wheat.  I love Daniel DiMuzio's recipe for his Sicilian Semolina Bread useing the fine duram semolina flour.  But I also wanted to use some of my organic white wheat.  I used his formula and replaced one cup of the bread flour with one cup of the organic white wheat.  The rolls have a nice chew and crunch just perfect crumb for the saucey s

This is Major Tom to Ground Control!

My local grocery store have just started to stock buckwheat flour, a flour I'm completely new to. To try to figure out what it's all about, I pulled Whitley's "Bread Matters" from my shelf - a great book by a passionate baker with a separate chapter on gluten-free baking. On buckwheat, Whitley says: