Floydm's blog

I too have baked a batch of Norm's Onion Rolls. They are wonderful. I added 1 tablespoon of poppy seeds to the dough as well as an extra quarter cup or so of rehydrated dried onions.

I hadn't used my sourdough starter in... months. Maybe once this summer I refreshed it and baked with it. I was sure it was a goner, but for the heck of it I took it out of the fridge last night, poured off the hooch, scooped off the gray slime on the top, and took a spoonful. I refreshed it and left it on the counter overnight. Sure enough, this morning it was bubbly and lively, so I went ahead and tried baking with it. It was a little bit sluggish, kinda like I feel after waking up from a too long nap, but it still did its job.

It is the third week of school and preschool and we are coping with the third cold to sweep through the house in that short time. Here's to hoping they get better about handwashing (or we build up immunities quickly!). So I'm at home today, drinking lots of clear fluids and watching my preschooler paint the deck with a bucket of water. I just read an article in The Atlantic on the break up of the Sullivan Street Bakery that I suspect many folks here would be interested in.

Nothing fancy, but at least I'm getting back into the habit of baking again.

The kids are in bed, reading some stories before going to sleep so that they are ready for school tomorrow. For us summer is over. We had a great summer. The kids are old enough now that I can do a lot with them, so I did.

Hmmm... I think it is ready. Pita time.

Hey there. I am still here. It has been a very busy spring. Among other things and as dstroy mentioned, we went to San Francisco for a week. I attended the Web 2.0 Conference while D and the kids checked out the city. It was interesting to hear talks about social networking and community building and think about what we've done right here and what I should work to improve.

30% Whole Wheat. We ate them with a very bland pot of corn chowder I made this evening.

Tonight's sourdough loaves. Quite good, though not as sour I as like. It was sunny today, so I had it rise quicker than usual on the table in the sunlight. I honestly think it made a difference in the flavor. I need to take advantage of the cool nights while the remain to do a few more loaves with long, slow overnight fermentation.