Blog posts

Let's Have Some Lunch and Other Stuff

Profile picture for user dabrownman
dabrownman on 12 Jun 2012 at 10:47

It's almost been a week since the last sandwich for lunch post and some of us are getting hungry.

grilled 50% whole grain with sprouts seeds and nuts,  Amish Swiss cheese with Italian salami with Brownman pickles and pico.

A dinner snuck in there with herbed and seeded ciabatta bun for the hammy, caramelized onion and mushrooms with some baked mini oven wedge fries.

Pizza Stone

Toast
pauly on 11 Jun 2012 at 15:40

I purchased a FibraMent-D baking stone and everytime I use it the crust burns.  I use my BBQ because the temp. reaches 500 to 600 degrees.

The last time I baked one I elevated the stone using a cast iron dutch oven and it still burnt.  Any suggestions.

Thanks from a fellow baker

Pauly

Improved Loaf

Profile picture for user mwilson
mwilson on 11 Jun 2012 at 12:50

This morning I was on the way to making some lovely artisan bread using a long-fermented Biga starter but unfortunately I over-mixed the dough! Over-mixing creates a horribly sticky mess and it took me half an hour to clean everything, including my hands. Hopefully those that have experienced this will sympathise.

Pressed for time I decided to make a quick loaf with some improving ingredients available in most kitchens.

Charlie's Cornbread

Toast
Anonymous on 10 Jun 2012 at 13:57

This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.

To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.

If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.

Rye-Spelt Kahlua Sourdough Multi-Grain

Profile picture for user Isand66
Isand66 on 10 Jun 2012 at 06:45

I figured it was time to make some Rye bread so I converted my whole wheat Desem starter to a Rye sour starter using a 3 step build.  I ended up making way more starter than I needed, but I rather have some extra than run out like I did the last time I made a rye sourdough bread.

B-Sides - From the cutting room kitchen floor - Part 1

Profile picture for user PiPs
PiPs on 9 Jun 2012 at 22:22

Many more photos get taken than appear on my blog. Picking and choosing is an agonizing task. Sometimes a photo just doesn't fit within the context of the prose but more often than not I have just taken so many photographs that tough compromises need to be made. I have decided to collect an assortment of photos and post them so they may see the light of day. Many will be familiar to readers of my past blog entries.

Please welcome the B-sides Part 1 ...

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