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15 minutes of fame at last

ejm on 28 Sep 2008 at 11:17
In August, I received an email from Hayley Mick asking if I would do a telephone interview about how "rising food prices (particularly when it comes to grains, flour etc) are affecting bakers" and whether "it put a damper on [my] productivity". She said she had found me through The Fresh Loaf.

Poolish baguettes and a flying sourdough round

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JMonkey on 28 Sep 2008 at 00:10
It's been a while since I posted, mainly due to ramped up work and family obligations, but I've not stopped baking. And, despite the fact that both of these breads are white, the vast majority of my baking is still 100% whole grain.

But, dangit, white bread -- I just can't quit ya.

I was particularly pleased with the poolish demi-baguettes that I made for dinner last night. I had my first acorn squash of the season, and had made a soup with it. For some reason, poolish baguettes seemed just the right accompaniment.

Rye Loaf 6

Toast
Anonymous on 26 Sep 2008 at 05:41

Well, I took all of your comments with me to the kitchen, and turned out the loaves you see below: 

Not too dissimilar from my previous attempt, however I did note some differences:

Ramadan Fasting Bread

chahira daoud on 25 Sep 2008 at 13:35

Dear friends,

this month for all the muslims is Ramadan.It is a time for spiritual purification achieved through fasting, self-sacrifice and prayers.

We Celebrate it during the ninth month of Islamic calendar, the fast is observed each day from sunrise to sunset. Fasting during Ramadan is one of the five Pillars of Islam. The Islamic belief that requires that Muslims perform five central duties in order to strengthen their faith. While Islam has two major sects, the Sunnis and the Shiites, all Muslims aim to realize these five pillars in their lifetime.

Tom Jaine's Barley Bread

Toast
apprentice on 23 Sep 2008 at 14:24

I love this bread! I love it for a lot of reasons, not least of which that it's easy and delicious. I also feel as if I'm reclaiming a bit of our bread heritage, when I make this loaf. Barley has a long and wonderful history. Now it is almost exclusively used in brewing – understandable on account of its very low gluten content. But a pity from the nutritional point of view!

I've made it three times, and I'm not quite there yet. But I'm well within sight of the changes that will make it work for me. So here's the story to date:

Giant Susans Boule

ehanner on 22 Sep 2008 at 20:56

Early (really early)this morning I mixed up a big batch of Susan's SD. I planned to bake this 3 pound batch as a single boule under cover with steam which is what I do when I know Susan will be grading how I did on her recipe.

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