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Decorum

Oldcampcook on 9 May 2007 at 10:50

I am going to have to stop reading this blog during the day time while I am at work.  It is very difficult to maintain a proper decorum while I am rolling on the floor laughing!

Old Camp Cook 

Hubbard Sunflower Sourdough Boule!

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tigressbakes on 9 May 2007 at 05:35

Hubbard Sunflower Sourdough

This is my Hubbard Sunflower Sourdough Boule it is an adaptation of Nancy Silverton's Pumpkin Bread in Bread from LaBrea Bakery.

The taste is wonderful. It has a bit of Cumin in it and raw sunflower seeds of course -and I used my last Hubbard taken up from the root cellar from last summer -under the right conditions those beauties last forever!

Will work for RAM

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Floydm on 8 May 2007 at 19:56
I thought I had nailed the problem, but the server slowed down again this evening. Looks like it is running out of RAM. I've ordered more RAM, but it may take a day or two for it to get installed. Thanks for your patience.

A sweet focaccia

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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.
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