The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It's Been Exactly a Year Since Our First TFL Post - The Index

dabrownman's picture

It's Been Exactly a Year Since Our First TFL Post - The Index

It's is hard to believe that a year has passes so fast.  It has been a great baking and blogging experience thanks to all Fresh Lofians that make this community a unique, fun and fine forum for learning about way more than just bread.  Thanks from me and my apprentice to all of you.  I have learned much from so many here and so has my apprentice - even though she is cute as all get out she is still dumb as a stump and nearly worthless in the kitchen except for her ability to taste and smell better than anyone who has a shorter nose.

We baked way more than 100 different bread recipes.  Don't know for sure how many but we stopped counting a t 100.  A few were white, classical and more simple, not easy mind you, and many more that darker, more complex yet still classic.  Then there were those that were...different and sometimes inspired by Ian's classic walks down the aisles of the auto parts store.

In any event, here is our blog index for the last year.  We also managed to use up our total allotment for photo megabytes on the site too and will have to consult with Floyd about that small problem.

The Ravens managed to hold on to the Superbowl win in spite of near darkness .  A classic game for sure.

2013 The Fresh Loaf Dabrownman Blog

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2012 The Fresh Loaf Dabrownman Blog

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels



Floydm's picture

Wow, that is quite a list!

I think I just doubled your upload quota.  Let me know if that is not the case.


dabrownman's picture

Fresh Lofians couldn't get along without it.    Glad you have updates on the way too.  It was fun to go back though the list and reminisce about things that seem like yesterday but you forgot all about.  This site proves that all you ever what to know about bread is right here - if you live long enough to get to it all :-)

Next time I upload a picture I will let you know if the upload quotas is doubled.  It won't be too long at the rate my apprentice bakes - she has a very dark bread trying to proof in a tin on the heating pad right now. 

dabrownman's picture

Thanks for the extra space for picures.

Salilah's picture

What a list!  Thanks so much for collecting it - I've saved as favourite and will be exploring this year

I did read your latest Panettone post - <grin> my sympathies!  I've used the panettone cases (UK based, Bakery Bits stock them) - but the first time i did this the panettone decided to fall out of the case and land on its nose; this year the first batch rose on baking too much then slithered down the side of the case (muffin top?); my Pasquale doves (similar bread, different shape) were fine until I put the glaze on, which went straight through the dough and collected on the bottom; and so on and so on... Still worth the challenge, though!

thanks again for sharing your great baking, great list, and lovely apprentice!

dabrownman's picture

The list is a real big help for me to find things fast.  With such a large blog it was getting difficult and time consuming to fimd anything ! 

Panettone has been 5 out of 6 plopped on the floor for me.   But, I think I have it figured out  and what to do next time.  I'm running skewers though at the top after it comes out of the oven so it cant't fall out when it is turned over.  Well, that is the plan anyway and plans have many ways of not turning out exactly as planned.......

It seems panettone can be a real struggle  for many - except for Michael Wilson of course :-)  Panettone just isn't very forgiving for some reason. 

Happy baking

Happy baking

FlourChild's picture

Impressive list!  Congratulations on a great baking year.  Looking forward to 2013 :)

dabrownman's picture

We will continue to endeavor to preserver!  We sure learned a lot from TFL community this past year.   My baking sure is better no question about that.  I'm thinking the low hanging fruit has been picked though and now it gets more difficult.  But the most famous person that never lived had a saying for that too.

I think it was Yoda that said something like 'Try or try not Makes no difference ....You must do!  When you do, you either succeed or fail or somewhere in between but, once it is done,  you have a chance of doing it better next time :-)

Thanks for the congrats FlourChild - I look for ward to your future bakes and posts.

gmabaking's picture

Off to a good start on a new baking year! I enjoy reading about your adventures but I have to wait my turn when you write of those when you are accompanied by your faithful baking apprentice. Then I have my apprentice's floury footprints on my keyboard. That's not too difficult to clean up, but when she shows her approval or sends your apprentice a message by licking the screen.....

Looking forward to many more happy, floury posts. Thanks for thinking of the index, I'll save it for future research (now there is a mix of terms, future and re-search) it is early yet, need more coffee.


dabrownman's picture

That is exactly what they are too :-)  I do take my apprentice with me for all of them too.  But, she only gets blamed .....eeerrrrr....  noted when the baking things go terribly wrong - which is a frequent occurrence when you are adventuring around all over the place like the ninny she is....well, when she is not not sleeping at any rate :-)

We will bake on into another ill advised adventure before you know it and you will have floury footprints to clean up after :-)

Happy Baking in 2013 Barbara!'s picture

Amazed that you took time out from baking to assemble such a list. parts stores closed on Super Bowl Sunday in AZ?  Power outage?

Most impressive thing about that impressive list is that there's hardly any (maybe none) duplication and essentially every bread is original.  What a monumuent of creativity, dab!  You're living that "have no fear" philosophy for sure.

And somebody should: Thank you for how you so generously support both the oldies and newbies with your comments @ TFL.  Folks like you make this such a welcoming place on the 'net.

Best of Health and Happy Baking to you and your apprentice in 2013!


dabrownman's picture

character attributes that I know of that cause failure are; Fear, pride and ego.   I say have no fear and avoid the other two at all costs :-) 

Thanks for the great compliment about helping others Tom.  You do the same thing otherwise I would have never learned about Toadies - one of the great bread flavorings known only to the fearless!.  Just about everythong I know aboiut bread I learned here over the last year from all sorts of folks.  Hempy Hanseata taught me about seeds and wild rice.  Mini Oven taght me how to fill a pan and when to fill it and about rye breads and Mini Ovens.  Janet taught me about her mash, Phil taught me about sage and walnuts, soakers, rye bran on rye to tell you when to bake it off and punkin savory pie.  Andy taught me all kinds if things about rye, as well as, Brazil nuts and prunes.   txfarmer taught me about lamentations of lamination, holes and 36 hour baguettes and too much to mention.  Varda taught me about Titzel,  chocolate malt and crumby baking.  John (the SOB himself) reminded me of turkey roasters, DO's and how they put crust on bread,.  The GMA's remind me how great it is to bake bread - especially with family and how fun it really is. teketeke taught me all about yeast water and Japanese White Sandwich bread.  Breadsong taught me about shapes, roses and stencils.  Thomas Chacon was the inspiration for the Chacon.  David Snyder taught me all the different methods and ways to make breads with holes, sour, texture and tastes and retarding and shaping dough but he still has a way to go with that slashing thing.   Sylvia and her steam is renowned as are her pides and pizza.  Ian of course is a kindred spirit and I learned from him that anything edible, and many things not, can be put in bread someway really tasty - or not! 

Perhaps not so oddly, all of these folks influenced the one bread I have proofing today that has Toadies in it of course, if it would proof instead of just sitting there, and it is no coincidence that this bread is nothing more than a tribute to all of them and so many more who taught me how to make this bread and so many others.    That is what TFL is all about;  helping others make good bread. If you are doing something else you are doing something wrong :-)

Being an artist and architect,  the creativity comes pretty naturally.  In those fields, if you copy someone 's else's work they frown upon that artistically and ethically -  still even that  doesn't stop me if I see a nice loaf on TFL and wonder what it tastes like :-)  After 100 and more different breads,  there are only 10,000 more to go before my apprentice can sleep.  She is pretty good at that,.

Thanks for the kind words Tom - and the Toadies too!

isand66's picture

DA ... I think I almost had a stroke after paging through your enormous list of was like having a strobe light shining in my eyes!  I just picked up some spark plugs today so watch out! 

Seriously my friend I'm overly impressed with your list of accomplishments and glad I could play a small part in inspiring you.  Your recipes and breads have come along way in a year and I don't think anyone would argue how impressive they are.  I look forward to sharing your baking adventures in the coming days.



dabrownman's picture

I read your ingredient list nearly every time you post !  You are a kindred spirit with no fear, a tilt for serendipidy and looking for adventure in what ever way it comes (Born to be Wild).  I have learned much from you this past year my friend.  Keep it up!  I would suggest scalding and soaking the spark plugs for a longer time than normal though - just to make sure they soften up a little bit.....

Retarded the Dark Loaf since it was so low to rise.  Now it will probably over proof in the fridge during the 14 hours overnight but somehow  taste better :-)

Look forward to your next bake.  Have got to get my apprentice some sodium hydroxide, safety goggles and 2 pair of rubber chemical proof gloves.    She said only Germans like her can make a pretzel out of anything,

Bake On!


isand66's picture

I'm 1/4 German so my pretzels won't be as authentic as Lucy your apprentice.

I saw you latest bake and you have certainly outdone yourself this time.  I can't wait to hear about and see the crumb.  If it comes out like I expect we will all be in for a treat.

I have not figured out my next bake yet.  Finishing up this weekends pretzels and last weeks breads so maybe in a few days I will feel inspired.  Have a few recipes I wanted to try so maybe I will force myself to follow someone elses recipe for a change.....we will see :). 


SylviaH's picture

That's a very impressive list and baking!  Your an inspiration : )


dabrownman's picture

It was a fun list to bake and at least my apprentice learned something from it - but she itsn't telling!  I think you inspire many a Fresh Lofian too!

Thanks and happy baking in the great WFO!