The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Floydm's picture

Grilled Pizza

May 27, 2005 - 9:41am -- Floydm
Keyword: 

It is Memorial Day weekend in the US, which is the official kick off of barbeque season. And that means it is time to pull out the barbecue to make grilled pizza!

"Grilled pizza?!?," you say. "Are you out of your mind?!?"

No, actually, grilled pizza is wonderful and great fun to prepare. And, let me tell you, the looks your friends and loved ones give you the first time you walk out to the barbecue with a large gob of dough in your hand is priceless.

Click "Read More" for the low down.

Floydm's picture

Cornbread

May 24, 2005 - 10:29am -- Floydm


Cornbread is one of those things that people get attached to. REALLY attached to. There are dozens of cornbread recipes, and for each one there is someone who swears that that recipe is the best. No amount of discussion will convince them that the recipe their mother and grandmother made isn't the greatest cornbread in the world.

Floydm's picture
Floydm

The family was in town,which meant I had two things: free babysitting and more mouths to feed. That meant it was time for a baking bonanza!

I made:

Corn Bread


Orange Oatmeal Bread


Nubby Peanut Bread


Italian Bread


Struan Bread

And cookies. And enchiladas. And a bunch of other food.

I'll add links to all of these recipes as I get them written up.

Floydm's picture

Search Improvement and Blog Template Fix

May 17, 2005 - 10:39am -- Floydm

I made two fixes that people have been asking for this morning.

The first is that search used to only work if you entered a term that was 5 characters long or greater. That meant that searches for things like "Pita Bread" dropped the word "pita" and only searched on "bread," resulting in far too many matches.

I've dropped the search word length down to 3 characters, which should improve the quality of search results.

The second had to do with word wrapping in the blog section. Referring URLs are listed automatically, but because some of the URLs were extremely long it was blowing out the side of the template, resulting in text that you had to scroll sideways to read. Yuck.

I fixed it so that now the URL you see is truncated at 120 characters. You can still click on the link to see the full, long URL.

crumbbum's picture
crumbbum

I used the scone recipe posted by qahtan recently, when my grocery store had new strawberries for 98 cents a pound over the mothers day weekend, but that's about all I've done lately. I think I'm going to work on some baking powder biscuits and try using different fats. I'm not afraid of lard, so I'll try that along with vegetable shortening and butter versions. I've been looking around at another site, and would like to throw it into the links section, but I don't know how or if I can do that.

It's baking911, and for people like me, who can't afford to buy all the books (or really don't need another cooking book), it has a wealth of basic baking information available. It explains why things work (or don't) in simple terms. In design terms, the site looks too busy, but it's well worth a visit for beginners or the nervous looking for information. Recipes and tips are also included, and there is an associated cooking911 site.

Good sites if you don't have a cookbook library. Or for those leaving the nest and needing guidance.

Floydm's picture
Floydm

A little bit of everything: oatmeal raisin cookies, banana bread, and pain sur poolish.

I tried baking some of the poolish bread in a ciabatta sized loaf instead of a baguette. We'll try it tonight.

I can't decide whether I am just really bad at shaping and scoring or whether my dough is too wet to score. I keep trying to score it but ending up w/ the blade stuck in the goo. So my loaves aren't pretty, but they've been tasting great.

Floydm's picture

New Server

May 14, 2005 - 8:36am -- Floydm

Remember that server crash a couple of weeks ago? It turns out the hard drive was dying.

Last night we had the hard drive swapped out. As far as I can tell the restore has been successful. Please let me know if you run into any problems.

Floydm's picture

Bagels, James Beard Award, Artisan Bread, and Burnt Toast

May 9, 2005 - 1:34pm -- Floydm

Last week's Oregonian Food section had a cover story on making bagels at home. Included were a feature story, a recipe, some history, and some recommentations for different toppings.

The 2005 James Beard Awards were announced this week. The winner for Best Bread Baking Book went to Maggie Glezer's A Blessing of Bread : The Many Rich Traditions of Jewish Bread Baking Around the World.

The Northwest Indiana Times ran a lengthy piece on artisan baking, which includes a few recipes.

And, finally, a man who auctioned off a slice of toast carved with his drawing of the runaway bride feels burned because the winning bidder has refused to pay for the item.

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