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My starter, let's call him Ol' Yeasty, is a week old and I decided to make a loaf of bread to celebrate!

He has been quite active, and despite his youth and inexperience, I decided to let him have a go.  We made a simple boule, Ol' Yeasty and I.

Not the best oven-spring, not the best crumb, but it was a wonderful first effort for the young fellow, and there was a decided sour note to the bread.  I do like that!

DEAR BLOGGERS

MY SECOND BAKE OF PITA BREAD OR ROTI

to all  baker bloggers

my new recipe

For those of you following baguette quests, a new "Best Baguette in Paris" has been named:  M. Frank Tombarel at his boulangerie Le Grenier de Felix, 64 Avenue Felix Faure (XVeme).

We have high hopes that Janedo can quickly make a trip there to learn his secrets.... :>)

Happy Baking!

PANDESAL PILIPINO BUNS

PANDESAL PILIPINO BUNS

Serves 24

- 500g all purpose flour
- 80g ground almond
- 20 cl evaporated milk 
- 6 eggs room temperature
- 250g sugar
- Powdered sugar
- 125g butter
- 1 1/2 tsp instant yeast
- 1/2 tsp of salt

Heat milk. Add the butter, sugar and salt. Stir until all is dissolved. When cooled, add yeast.

So I have been learning to bake bread.  I did NOT buy a bread machine, which I did consider for a while.  I was thinking about what would be easy, simple, less time consuming.  But when it came down to it, I just didn't like the constraints of a bread machine.  The loaf pans are so small, sometimes square, and the whole paddle thing just leaves me cold.  I had a bread machine when I lived in Germany.  I used it and hated it.

A while back, Julie J was asking for advice on how best to crush cardamom for her Finnish cardamom buns. As soon as I saw the recipe, I knew I had to try it! And finally, this week, I got the chance.

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We celebrated St. Patricks Day with a traditional dinner!

Mom's Irish Soda Breads.

Traditional Corned Beef Dinner

Dessert:   Buttermilk cake with Irish Tea Fondant/Glaze

hello,

new guy here from NJ! i am new to baking and look forward to learning about bread from all the cool and knowledgable members here. my first goal to achieve is to create a tasty and nice looking baguette, sourdough, and raisin walnut. also id like to learn bagels, dinner rolls, and sandwich/hoagie rolls! i have the BBA book and just recently purchase the PR whole wheat book. look fwd to learning as much as possible! below is what i baked on sunday.

PR Whole wheat trisitional bread, very good first try