Blog posts

Finaly arrived.... The bread baker's apprentice at my hands :-D. It looks very informative &the beautiful illustrations make me want to bake.

I have to dedicate my time in the coming days for reading this amazing book.

Two baking experiments yesterday. One was a big success, the other a total failure.

The first experiment was tweaking the banana bread recipe. I made two small changes (added a 1/2 a cup of whole wheat flour and a cup of vanilla yogurt) and it was *sooo* good. I want to try it one more time to verify my measurements and then I'll post a recipe and pics.

I made croissants in honor of Bastille Day today. They actually turned out OK, better than I expected.




I'll try to post the recipe in the next day or two. Too tired tonight.

I always had a fear towords making a preferments (in other words: starter, levain ,biga, poolish....etc). Why?...not sure, may be from the stories i hear about other people experiments or the long description written in professional bakers books.

well, yesterday night i decided to stop thoes annoying night mares. So i opened one of my cooking magazines which had a recipe of rye bread with a good amount of illustrations for a begginer like me. The recipe requires two starters : one made with fine ground rye flour and the other made with wheat flour (un bleached bread flour).

I was in a short trip to Geneva. A lot of Nice breads.

I was preparing my my French bread article yesterday and I wondered whether it was un-American to bake French bread on 4th of July. Maybe I need to call it Freedom Bread, like the Freedom Fries they serve in the congressional cafeteria.

:-D (I'm joking, I assure you).

I bake a lot of sourdough bread. Over the past several months I have been trying a lot of new techniques and trying to perfect the quality of my loaves. The recipe below is how I am currently making my white bread. Next year I may have a whole different approach, as I am constantly learning and trying new things.

Deluxe Sourdough Bread

1 1/4 cups proofed starter
1 cup water
3 T. dry powdered milk
1 T. lemon juice
1/4 cup instant potato flakes
3 3/4 cups bread flour
1/4 cup white whole wheat flour
2 T. sugar
3 T. butter or margarine

I'm pooped. Busy weekend, but I did manage to do a fair amount of baking: a couple of french bread loaves with "stuff" in them (one seeded, the other with blue cheese and walnuts) as well as chocolate chip raspberry muffins. I'll try to post both recipes this week.

Tonight I tried making Zurek, a Polish soup that uses a rye sourdough starter as its base. It can be a wonderful soup, but I didn't quite get it right. It was edible, just not very good. I will try it again though.

A week or two ago, I queried in my LJ about Ranger Cookies. Nobody chimed in, so I went off to google. I found several recipes and hacked one together from those. It was a reasonable facsimile of the ones sold here in the Vancouver-Portland area Fred Meyer stores. I'm going to record it with the adjustments that I'll make the next time, because the dough was super-stiff and all that stuff wasn't necessary for the cookie. The recipes all called for either corn flakes or crisped rice (rice krispies) cereal. I chose to use the rice, because that was an ingredient in the cookies that I like.

I made strombolini again the other evening. The turned out pretty good. It is nice to have two weeks worth of lunches in the freezer like that.

Today I baked a couple of things that both turned out well. One was a rustic French bread (20% whole wheat), the other a blueberry cream cheese sweet braided bread. Pictures and recipes to follow.