The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eat my own dogfood

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Floydm's picture
Floydm

Eat my own dogfood

I upgrade the site to Drupal 4.7.1. Knock on wood, it was mostly painless. Contact me if you notice anything acting too squirrelly here.

Hopefully the UI will be a little less confusing now. There are a few little improvements folks will see, but for the most part the site should look and feel the same.

Not too much baking on my part, of late. I did bake pizza last weekend:

pizza

as well as a porridge whole wheat bread that I was pleased with.

Oregon strawberries are finally in season, so we've been having excellent strawberry shortcake lately.

Comments

JMonkey's picture
JMonkey

Just curious, Floyd. What is porridge whole wheat bread?

Floydm's picture
Floydm

I had sample of a multi-grain cereal mix, the type of thing you are supposed to cook up like Cream of Wheat. Rather than cook it up and eat it straight, I soaked it in water overnight and then threw it in a whole wheat dough. It definitely changed the character and flavor of the loaf.

That was my interpretation of a porridge bread, though I gather that traditional porridge bread uses cooked porridge as a base. Looking around I'm finding a bunch of recipes from Nova Scotia and Ontario, so I gather it is bigger in Canada than it is here.

cantwakecarl's picture
cantwakecarl

Sorry for being so odd but I couldn't find your e-mail anywhere here. You had stated a long time ago on an entry on this site (thefreshloaf.com) that archaeologists were uncovering evidence of acorn bread in Iran. I am a member of a historical re-enactment group and for the last two weeks I have been trying to research acorn breads use NOT in the americas and I've run up against a wall. I know it's odd, but please e-mail me at cantwakecarl@gmail.com, thank you so much and I know it's weird.

Carl