Back in March, Stan (elagins) posted about a Lithuanian black rye bread that he had made. It looked absolutely lovely and worthy of a bake. However, my baking over the past three months has gone in other directions. Worse, I've taken about as much bread out of my freezer as I have out of my oven. It's a wonderful tool, the freezer, but baking is much more satisfying than thawing.
Hey, it's a baking site; enough with the sniggering already.
So I had this post about half-written and managed to blow it away with an ill-placed click of the mouse. Since I don't feel like recreating it, this will be the condensed version.
It's warm enough for grilling and smoking to begin in earnest. That means buns are coming to the fore again.
While in South Africa this past December, we had the chance to spend a few days in the Stellenbosch area; not far from Cape Town and in the middle of South Africa's winelands. Stellenbosch is a picturesque town in its own right, replete with many examples of the Cape Dutch arhictectural style. It is surrounded by vineyards and mountains and olive groves and lavender fields and is so beautiful as to make the flatlander tourist gape in wonder. You could, for instance, have lunch or dinner at a vineyard's restaurant and enjoy scenery like this:
Weekends, the times that I do most of my baking, have been rather full of late. There have been seminars to attend, a class to teach, a grandson's out-of-state (for us, not him) cross country meet to attend and all of the other "normal" stuff that makes up life. Still, I've found ways to weave in some baking with the other things going on. Posting here on TFL has taken a bit of a back seat to the other activities, though.
We recently enjoyed a marvelous cruise from Vancouver (didn't get the opportunity to say hi to Floyd) up through the Inside Passage of Alaska. We had port calls at Ketchikan, Juneau (emphasis on the 'eau', with 320 days of rain a year), and Skagway. From there we sailed to Glacier Bay and spent a day marveling at the immensity and beauty of several glaciers. Then it was on to our debarkation at Seward. From Seward, we opted for the train excursion to Anchorage, then another train excursion to Denali, then a coach excursion to Fairbanks, and our flight home.
I received a note recently from Amy Goldman, who had attended one of my sourdough classes. She and her partner, Sean Galloway, are in the process of planning a business combining a brewery and bakery in the KC area. Right now they plan to call it The Brewkery. Amy is already baking, using starter that I provided to each of the students. It's a treat to think that my starter might be the base for a bakery's sourdough breads someday.
Paul
I've been interested for some time in playing around with durum flour. Between finding only the coarser semolina grind locally and being put off by the costs of mail ordering, I hadn't taken the plunge before now. However, totally by serendipity, I happened to be in an IndoPak grocery store recently and they had a whole shelf section of various atta flours, most milled from durum wheat. A 20-pound bag (only $12.99) followed me home and has been silently taunting me these past two weeks as other things kept me from baking.
This past weekend was double fun, actually. First, I had Friday off. Second, I had been asked to provide some bread for a fundraiser bake sale, so I spent Friday and Saturday baking. It was a very welcome break from a long baking hiatus while working down the backlog of breads in the freezer. I don't believe I have had the opportunity to produce this quantity or variety of breads at home previously.
First, a shout-out to JoeCox2 for alerting TFLers to KitchenAid having made their NSF-rated KSM7990 mixer (refurbished) available for less than $400, with free shipping at that. I had been on the fence for some time about a replacement for my KitchenAid K5SS mixer, which makes all kinds of unpleasant noises even when running with no load.
