The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Hank Gurdjieff's picture
Hank Gurdjieff

Cottage Food Acts in various states; California's Homemade Food Act awaiting gov's signature - please consider supporting

Thanks to the previous question by  Niashi about a similar law in Washington I learned about the the California Homemade Food Act, AB 1616, which has passed both Assembly and Senate and is awaiting the Governor's signature. I probably won't be in any position to take advantage of this myself, but others here might. Like other similar laws (Cottage Food Acts and the like) it would make it reasonably easy and affordable to become a licensed food producer at home, in part by making sure you take a short class on how to avoid making customers sick, by restricting the types of foods you can cook for sale in a home kitchen (seem like reasonable restrictions: various things like meat and dairy fillings are not allowed, stuff more likely to harbor bugs.) Considering it is currently not legal to bake and sell most anything this would be a big step up. 

Something like 33 other states have similar laws, your state might well have one. 

More information on this law, cottage food laws in general, a link to a pdf listing the laws in other states, and lots of resources for small food startups can be found at 



SylviaH's picture

Butternut Squash Ravioli and Dill Pickles :)

Yesterday I picked up some nice pickling cucumbers.  Since mine were a total flop trying to grow them in my tiny garden's just gotten to shady with my pepper tree.  I'd rather have the shade and stick to the farmer's markets..we have so many.  I don't know why I even attempt to grow anything with all the locally available produce.  Well, I really do know's fun to grow things.  Even my tomatoes were a flop this year...but not the tomato worms..yikes..I cringe at those things and will pick them off sqirmming more than they do.  

I also picked up some other nice organic veggies.  Among them were a nice butternut squash for the fresh ravioli.  I have been wanting to make it with my fresh supply of Caputo Italian 00 flour.

This recipe makes a lot of pasta.  Just for the fresh Ravioli for two.  I use 2 Organic Eggs, 200g C Tipo 00 flour, about a teaspoon of E.V.O.O and a pinch of salt.  

I mix it all in my food processor, until I get a nice texture that comes together in a ball and is not sticky..comes away from my fingers nicely.  I use extra flour while kneading the dough and making the pasta on my Artisan King Arthur (oops edit) thats a Kitchen Aide Mixer using, my pasta roller attachment.

Fresh Pasta Made With Italian Caputo Tipo 00 Flour

6 Organic Eggs

600 G Caputo Tipo 00 Flour

pinch of salt to taste

1 TBsp. Extra Virgin Olive Oil

For the Butternut Squash Filling and Cream Sauce.  

I used Fabio recipe.  He has a video making it.  He is so fun and entertaining to watch with many wonderful recipes.  I only changed the cookies that were added and made 1/2 a recipe.  I used some wonderful Italian Lady Fingers from Italy I picked up a Sprouts.  They are dry crispy with a slight sweetness...just delicious.

Dinner was delicious.   Light, Butternut Squash Raviolies, perfect for a hot summer day.




It's hard to get a photo before things get eaten


Easy Dill Pickles-  Great for just making a few jars at a time as your pickling cucumbers ripen.

I like Cold Packed pickles and peppers.  They are the firmest

Wash, slice, pack pickling cucumbers into Sterilized jars.  Use approved canning jars and rims with new seals for safe processing.

In a pot add 3 cups water, 2 cups 5% white vinegar/ or you can use apple cider vinegar, 1/8 cup pickling salt more or less to taste.  More is your making a lot of jars.  Bring to boil..turn down heat and keep hot until ready to ladle into jars.

I added a couple peeled garlics, lots of  fresh dill..I didn't have it so used dried.  Some pepper corns, a small amount of dried red pepper, pinch or two,  mustard seeds to each jar according to your taste...about a teaspoon per jar.  Fill to 1/2 head space with vinegar mixture. 

Remove bands and lids from hot water and skew into place.

Process in a hot water bath for 15 minutes.  

Remove and let sit several hours until cooled and you'll hear a 'pop' they've sealed..or press cooled top and if it didn't seal..just refrigerate and eat after allowing at least 2 weeks to full flavor.  Store 'sealed' jars in a cool place for at least 2 weeks for full flavor to develope.  Refrigerate before eating..they always taste better that way.










Breadandwine's picture

Fun with mincemeat

Found a large tub of mincemeat in the care home I teach in on Thursday mornings - so, using this in varying ways, we made a selection of different breads:

Chelsea buns, German apple cake, Bialys, doughnuts (baked, of course), Swedish tea ring, large tart.

This is a much under-used ingredient, generally only used at Christmas, but it is very tasty - and always welcome in our house!

Here's the story and pics (you might have to scroll down to Thursday, 23rd August):

Cheers, Paul

MANNA's picture

Almond - Honey Tart

Here is my attempt at the Almond - Honey Tart from Nick Malgieri's Perfect Pastry.

It is very rich and flavorful, absolutly wonderful.

mwilson's picture

Soft & Voluminous Loaf

Whenever I make bread my main goal is volume. Admittedly this isn't the most rewarding feature of bread but I am a technical junkie and love taking things to the limit. Not to mention, I love super-light bread.

This loaf is somewhat akin to the improved loaf I made a few months ago but uses acidity from sourdough to boost volume. Milk and diastatic malt are used to soften the crumb.

320g Very strong Allinson flour (High gluten)
200g Water
200g Skimmed milk
153g 00 flour
~77g Italian sourdough (~45% hydration)
55g Wholemeal flour
22g White spelt
22g Red malt
10g Salt
6g Diastatic malt
2g Instant yeast

Mixed dry to wet. Fermented 3-4hrs @ ~30C until tripled. Kneaded by hand until satisfied, 5-10 mins á la Bertinet.

Rounded and left to rest for 20-30 mins at which point it was significantly swollen.

Shaped tightly and placed in the tin.

Proved for 45mins-1hr. Baked with steam, oven off for first 8 of a total 45mins.



loafgeek's picture

Pullman Sourdough Loaf -- No-Knead & 70% Hydration

Has virtually the same crust/crumb texture & flavor as my no-knead sourdough boules.  But this is a handy dimension for slicing for sandwiches, which is what I've been wanting--I love my new pullman pan (baked on a preheated pizza stone @ 450F for 25 minutes covered and then 11 minutes uncovered).

9x4x4 pullman, 70% hydration dough, 750 grams of sourdough.  I'll try 800 grams next time.

(See to see how I did this loaf with a Pullman Pan.)

Whygee's picture

Redhead (NYC) Pretzel recipe? (first try)


I've just watched the S13E05 (Scratch made classics) of DDD and there's good pretzel recipe: (see at 14:00). However, I cannot find the recipe on Food Network's website and was wondering if anybody was able to figure out the proportions for the ingredients.

I'm guessing she's doing some kind of cold ferment because they say the pretzels were in the fridge before they put them in lye water.


nycbaker11's picture

Calling on all Master Baguette Bakers

Hello Bakers...2 years ago I gave baguettes a try and I was so intimidated that I retired them from my baking list right there after lol.  Last week I got the urge to finally give it another try and I went with the Bouabsa version, pretty simple and straight forward but the outcome was eh... pretty lame . 

Crust color was dark but yet pale-ish and thick. crumb was very tight for a 75% Hydration formula, one thing I was proud of was my shaping, these were small ficelles so they are difficult to shape.  I used KA AP flour and maybe that's part of the issue with the thick crust.   I"ll list the formula below  for those not familiar with it and I would appreciate some feedback as to how I can correct this.  

Some things that might've gone wrong -  Underproofed?  they looked fully proofed to me after 1 hour on couche on a warm August morning in NYC.

500 Gr. flour

375 Gr. water

10 Gr. salt

1/4 tspn instant yeast, 

Mix and hand knead for a few min. Richard Bertinet style followed by S & F in bowl at 20 min. intervals for 1 hr.  Left the dough for 48 hrs, instead of the recipe's called 24 ( I don't see anything terrible here but the masters can chime in).

Out of the fridge directly to scaling and preshaping with a 45 min rest, to shaping and 1 hr. proof en couche and baking at 480 deg. with steam for 20-25 min.   I thank you all in advance.



Bara1's picture

Alkali for making noodles


This is my first post here.  I was drawn here by doing a search on Kansui Water in Google.  I've been trying to find a suitable Alkali for including in a dough recipe to make Hand Pulled Noodles aka La Mian.  In China they use a compound called Peng Hui which is some kind of Ash.  It's not available in Europe so I'm looking for an alternative.  Would anybody here have  any suggestion for an alternative which would act on the dough gluten and make the dough more 'stretchy' and indeed hold together better when boiled?  Thank you for any replies.

Matt Edy's picture
Matt Edy

how to know sufficent bulk fermentation?

When bulk fermentation is said to be in most cases, until doubled in volume.... is this mandatory across all types of dough? I allow all my doughs to double in volume, but still have issues around poor oven spring, overall dough strength and a dense crumb. My dough always passes the window-pane test after mixing. My dough also passes the finger poke test before going into the oven, but I feel that the dough should rise a lot more.

Am i correct in thinking that bulk fermentation increases the doughs extensibility and ability to hold more gas, resulting in a higher rising loaf during the final proof?

I mainly make traditional panned english loafs, such as white, wholemeal, and granary (malted grain) with a 12 hour sponge

Maybe i'm not de-gassing my doughs enough? I don't know....

Any help will be much appreciated...

Many thanks