Blog posts

The first step I don't have a picture of and if I did I wouldn't put it here because I know you have all chopped up a large onion.  Red onion goes in guacamole and pico and some salsas but it is always white onion for everything else Mexican - no yellow onions allowed:-)  Put some bacon fat in the bottom of the IP and turn it on saute for 20 minutes at 390 F

This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains. 

Hello Fresh Loaf!

Here you go clazar!

Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.

Recipe

Makes one batard

Add-ins

25 g Spelt flakes

25 g Kamut flakes

25 g bulgur

25 g honey

Cedar Mountain’s Grass Roots Bread - Take 3

I love this bread! Just be aware that the hydration makes for a very wet dough. I really should have read my notes from before where it mentioned that this dough was quite wet. It does come together with the stretches and folds but I really should have cut back on the water to get a dough that was a bit easier to handle. I also tried to streamline the procedure for the add-ins so that I wasn’t prepping each ingredient individually. By the way, did I mention that this was a very wet dough? ;-)

Recipe:

A whole wheat four strand braided Challah from today's class.  The flour is a 50/50 mix of white whole wheat and AP.

Paul 

The above is typical of my sour note experiments. Nice crumb, medium tightness. Golden color. Above is a typical example of my oven spring. I want more, a lot more. 

I want a bursting loaf, something that will rise so high that it scrapes the top of the oven. I have accomplished pretty much everything in a basic sour loaf except exceptional oven spring. Some things I have learned that have improved it are:

I first began baking these almond cookies the week before Christmas and every time I run out, I bake another batch. The recipe is from Penelope Casas' "The Foods and Wines of Spain." As the cookbook author says, she has been known to eat them by the dozen.

These cookies are delicious and quite easy to make:

1 cup flour

3/4 cup ground almonds

1/2 cup sugar

pinch salt

1/4 teaspoon cinnimon

1/4 pound or 1/2 cup lard or vegetable shortening

1 egg beaten