I haven't been following this forum very closely, but today I noticed that TXFarmer last blog entry was in February!
Is she still around? anybody knows?
I think she's dealing with a cold front at the moment. We all are catching a chill this week. :)
Oh, don't even mention the cold. I might not survive this winter. Rotten mood here. High will be 25F for several days. It is a complete misery, as far as this native Brazilian is concerned.
Last I heard she was working on a baking book that was going to be published in China this fall. She has a baking blog that is Chinese as well, which... I can't find the URL for at the moment. If another community member here has it and can share it, that'd be great. Even if we can't read it, we can still savour all of her beautiful creations.
I miss her too and would love to see her come back and share what she's been up to, but certainly understand that work, life, working on her book, and keeping her other blog up-to-date keep her very busy!
I know what I'll do, I will inaugurate my new oven by baking one of her recipes this weekend!
then I'll write her a message about it (assuming I succeed, I am quite out of shape as far as bread baking is concerned ;-)
But I'm doing a snow dance hoping for more snow, want to bake snow bread! Been waiting 2 yrs for this!
I will go park my SS bowl outside now. Snow! Snow! Snow! You will survive, Sally, put a bowl outside to get cold and then collect some snow! Weigh the bowl first.
Send her a PM, she watches her posts too! (txfarmer)
version of snow bread where she brought home some 10,000 year old snow that had been compressed into Antarctic Ice to make a loaf. Now that some really old snow bread :-) I do get your enthusiasm for snow bread though - won't happen inj Phoenix any time soon though.
guess I'm working with young starter snow.
Unfreezing the thread here:
a bad tasting, brick like,Tuscan bread even a Tuscan won't eat :-) Let the experiments begin! I say freeze the flour, use powder snow, work at light speed, have a very hot oven and shape them like dog bones.:-)
Mini, I have lots of snow. We had 42 inches of snow fall from Tuesday through Thursday. I now need snowshoes to get to my outdoor oven. You are welcome to take all snow you want for your snow bread. : )
Here, it hardly ever snows, even though it often gets cold enough in the winter. This past two weeks, it has gotten down to the 20's several times but all the precipitation we've gotten is just miserable cold rain! I'm from the Midwest, and I'm used to seeing lots of snow in the winter. I'd love to see a good snow! My daughter would be overjoyed as well. As for snow bread, never heard of it. What's it good for? Maybe I'll just look it up.
She's been posting to responses to her articles. See, for example http://www.thefreshloaf.com/comment/272773#comment-272773 about a month ago.
As to the cold, that's global warming for you. I saw that England is expecting blizzard conditions.
Here is her Chinese blog :
....in our new oven!
I chose a bread by TxFarmer, her Light Rye with Orange and Cumin, that should be a great partner for the chili we'll have for dinner tomorrow...
good to be back baking!
Nice bake Sally, look at that oven spring!
Like others have mentioned, I have been MIA here mostly due to busy work and working on a Chinese baking book. Who knew writing a book is so much work, especially when I had to take care of all the photos too. It looks like the publish date would be next spring, but I certainly hope to be back posting here on TFL before that. Thanks for thinking of me, hope everyone is having a good holiday baking season,
I just blogged about the bread, so for those interested here is a link to the post
Now, I am back to bread baking and it feels AWESOME!!!!!