The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Floydm's blog

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Floydm's picture
Floydm

I just clicked on my profile (I was looking for the sweet potato soup recipe that is on my favorites list), noticed it said "Member for 3 years, 2 hours, " and realized that I started this site three years ago tonight.

Pretty cool. The site has done much better than I imagined it would and been, with very few exceptions, a real treat to manage. My thanks to all who have made it so.

On the baking front, I'm going to be trying a couple of batches from Artisan Bread in 5 Minutes a Day. Their brioche comes highly recommended, so I'm looking forward to trying that. I've still never made brioche that I found highly satisfying.

Floydm's picture
Floydm

I made a few layout changes today. I'm trying to make more efficient use of space without reducing readability.

I also enabled user icons. You now can go to "My Account" and upload a small gif or jpeg to represent you. It will show up on any forum or blog posts you make, as well as in your comments.

Let me know if you run into any problems.

Floydm's picture
Floydm

I made bagels this morning.

bagels

I forgot that my malt powder had gone bad, so I subbed in brown sugar. Definitely not as authentic, but still quite tasty for a Sunday brunch.

Floydm's picture
Floydm

I applied a bunch of system patches, did a server reboot, and upgraded to the latest version of Drupal today. The server took about 5 minutes to come back, which is longer than usual, and just long enough to make me worry that I was going to have to spend the rest of my day emailing back and forth with tech support. Happily, it looks like everything came back fine.

Please let me know if you run into any problems.

Floydm's picture
Floydm

A couple of recent things I baked

Some french bread I put together quickly for a pot of black bean soup. Not world class bread, but great for mopping up the soup.

My Christmas Stollen. I used the Peter Reinhart recipe. I changed a few things, like using Amaretto instead of Grand Marnier and dried cranberries instead of raisins. I was very pleased with the results.

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Floydm

I baked a couple of sourdoughs from Local Breads today. The first was a rustic French.

rustic french

Isn't that beautiful? Nice brown crust, good oven spring, great flavor.

The bottom? Oh... err....

rustic french

Yeah... Well, I ran out of parchment AND spray oil. Didn't have much luck getting it off the pan. The kids didn't miss the extra crust, but we did.

light rye bread

I also baked a light rye. I'll try to post the recipe in the next day or two.

I also made a pot of the Sweet Potato Sausage Soup that zolablue posted.

sweet potato soup

Really good stuff.

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Floydm

Chocolate Sourdough

Chocolate Sourdough

Here is a picture of the Cholocate Chip Sourdough I tried last week. It didn't come out exactly as I'd hoped, but it is was still pretty good. I mean, c'mon.... chocolate.... sourdough... how can you go wrong?

I've got a sourdough rye and sourdough French bread fermenting right now. I'm using a couple of the recipes from Local Breads. We'll see how they come out tomorrow.

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Floydm

Hey Facebook users... I added a page for TFL there too. Check it out:

http://www.facebook.com/profile.php?id=7599145950

I'm still working on tuning it. Ideally it'd be just as easy to stay in tune with what is happening on TFL there as it is in any other RSS reader. Personally, I watch TFL activity in a number of places: on My Yahoo page, on live journal, now on Food Buzz, and via email updates too. My goal is to make it easy to keep up with TFL where ever I and others happen to be hanging out.

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Floydm

My laptop has been in the shop, so for the past few days I've only been on the site long enough to check that there was no spam. That said, it looks like there have been some very good posts lately, like ehanner's garlic bread and bwraith's recent blog posts. I have some catching up to do.

I did bake this weekend. I tried a sourdough with chocolate chips. I added milk and some sugar to the dough and bumped up the amount of starter to around 10%. It was pretty good, but I don't think I really nailed it. Have to experiment with that some more, because I love the idea.

Oh yeah, and I got my hands on Dan Lepard's baking guide that ran with the Guardian a few weekends back. If you have any way of getting your hands on a copy, do. It is quite nice.

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