The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Floydm's blog

Floydm's picture
Floydm

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. It does seem to have been improved by the fact that we were out for 6 hours and it got an extra long final fermentation.

Floydm's picture
Floydm

This was the second time today I've prepared a post and then lost it. Perhaps I should take that as a sign and log off.

This is the latest variation on the whole wheat honey bread I've baked. Less honey and with sunflower seeds. Quite good, quite simple to prepare.

Floydm's picture
Floydm

Though I haven't posted much in a while, I have been baking. I baked Hot Cross Buns for Easter.

Some sourdough loaves and Hamelman's pecan golden raisin whole wheat bread last weekend

Tonight I made calzone.

And my Honey Whole Wheat Bread.

I'm a bit off my game. The new job is taking quite a bit more of my attention than my previous job. And with spring here, the yard and garden beckon me constantly. To top it all off, my boy figured out how to ride his bike without training wheels last weekend, so every spare dry minute is spent at the high school track letting him practice riding laps. Good times, but less time for baking right now.

Floydm's picture
Floydm

Sourdough loaves

I baked three loaves of sourdough yesterday. The dough was lower hydration than I typically do, but they turned out real nice.

I also made pita bread for lunch. The kids loved rolling them out and eating them. I have to remember to make them more often.

The new job at Mercy Corps is keeping me very busy, which is why I am less active here. I'm extremely excited about being there though. It is a great organization full of great people. I couldn't ask for a much better place to work.

Floydm's picture
Floydm

I baked buddye's sourdough banana bread for the first time last night:

sourdough banana bread

Pretty good. I can't say I noticed a huge difference in flavor from the 10 minute banana bread, but it was a nice way to make use of starter that I otherwise would have dumped out while refreshing.

I also tried a first batch of sourdough bread in my evaluation copy of the much discussed Steam maker bread kit:

three sourdough loaves

The top two I did the with steam maker, the third was my control.

It is going to take a few more batches before I have a hang of the thing and can render any kind of verdict on it.

Floydm's picture
Floydm

[img_assist|nid=2068|title=Something I took in Victoria|desc=This is just an image I took while in Victoria. I'm testing whether image assist module works.|link=none|align=left|width=600|height=450]

Image assist is the new icon below the body. Click on it and it should let you upload an image.

Still a bit buggy, but hopefully it'll help some people with their image uploads.

Floydm's picture
Floydm

My Sunday baking suffered a bit today because we spent the morning out at the Chinese Gardens watching the lion dance for the beginning of the lunar new year celebration.

I had a batch of my pooish bread in the fridge as well as some sourdough with 20% whole wheat. Since the poolish bread was on the damp side, I ended up dimpling it and shooting for something like a ciabatta. Inside, it looked about right.

The crust was wonderfully thin and crispy, but it didn't look like your typical ciabatta since there was no raw flour on the crust. Alas.

Many breads

The sourdough loaves I baked in pans. I also made some mini loaves of banana bread.

Anyone here ever tried making a yeasted banana bread? I thought about it today but though better of it. Actually, now I'm remembering that there is a sourdough banana bread on the site. I should try that next time.

Floydm's picture
Floydm

Nothing terribly interesting baked today. A couple of loaves of my poolish French bread.

And a large sourdough miche-like loaf.

The French bread stales quickly, so we ate it tonight and will finish it tomorrow. I think the miche will be better after a day or two anyway, so we'll crack it open tomorrow evening or the next day.

Floydm's picture
Floydm

My parents just came back from Paris. Here are a few bread pictures they took for me:

 

 

 

 

Floydm's picture
Floydm

I've been absent from the site for the past week or so for a number of reasons. First we were out of town at a place with a not terribly good internet connection. Then we got back and the whole family got leveled by a nasty cold. We're finally recovering, but I still can't taste much of anything. Even the tablespoon of Sriracha I put in my coconut chicken soup last night was hard to taste.

To top it all off, I accepted a new job this week. Begining in March, I am going to work for Mercy Corps, a company that does good work all over the globe. Disaster relief, fighting poverty, microfinance, truly a noble company that works hard to help the least fortunate and forgotten. I'm honored to have a chance to use my technical skills to make a difference in the world.

What does that mean for The Fresh Loaf? That means that in February I'll try to spend a couple of days getting the upgrades that I've mentioned recently done and get the site to a better place. It probably means that in March, at least while I'm ramping up at the new job, I'll be less active here. I'm certainly not abandoning the site, but I may not be able to spend as much time during the week working on this site and responding to questions as I typically do. The community has been doing a great job keeping discussion going here and helping each other out (hats off in particular to JMonkey, who has been particularly helpful... mountaindog has made some great posts too). I hope we'll be able to keep that kind of momentum and community spirit going here even if I disappear for a few weeks.

Pages

Subscribe to RSS - Floydm's blog