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A sweet focaccia

Toast
pumpkinpapa on 7 May 2007 at 12:24

I made a delicious sweet focaccia with granny smith apples sprinkled with thyme and sugar. Incredible flavours coming together. It went over very well with family and friends. I think next time I will use a more tart apple.

Thyme scented apple focaccia 

I also made a wonderful strawberry rhubarb pie with a crumb topping. I love rhubarb and mine is coming along nicely in the garden.

No longer so kneady

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JMonkey on 6 May 2007 at 22:43
It hasn't been a snowy winter, but (an unnervingly warm first half of January aside) it has been a cold winter. Thankfully, spring has finally arrived. Our New England canopy is finally greenish again, and the temperature has been creeping toward, occasionally even attaining, 70 degrees. Which can only mean one thing.

Time to bake burger buns.

The meaning of it all.

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Floydm on 6 May 2007 at 22:33
Lately I've been thinking a lot about what this site is for. Part of the reason I've been thinking about this is my recent employment at Mercy Corps, but the disputes the last few days have brought to my attention that we don't all come here with the same expectations about what this site is trying to do. So let me riff a little about what I think think The Fresh Loaf is about. I'll admit up front, I'm not entirely certain either, and as the site has grown my feelings may have changed and probably will continue to do so.

This evening

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Floydm on 6 May 2007 at 21:09
We had a lovely dinner over at some friends house this evening. The only downside was there was no bread or starch of any kind with the meal. Being the carbivore that I am, I was very pleased that I had some sourdough loaves waiting to be baked when I got home. I haven't baked sourdough in three or four weeks. I was pleased to see my starter is still alive: Not the best sourdough I've ever made, but not bad.

Deep sigh...

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Floydm on 6 May 2007 at 20:56
This was the second time today I've prepared a post and then lost it. Perhaps I should take that as a sign and log off. This is the latest variation on the whole wheat honey bread I've baked. Less honey and with sunflower seeds. Quite good, quite simple to prepare.

Pain de Seigle

pjkobulnicky on 6 May 2007 at 13:30

I did a forum post a week or so ago asking if anyone knew more than me about making Joe Ortiz's Pain de Seigle de Thiezac . I didn't get any comments so I supposed the answer was no. So .. here is an update.

We have bread

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CBudelier on 5 May 2007 at 07:16

Thing 1 and Thing 2 have given birth to two reasonably successful loaves of bread. I used Rose Beranbaum's 2 day basic sourdough recipe from TBB. I made one loaf with each of the starters. The doughs were made from:

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