Blog posts

That is ,If My first attempt did yield anything close to a croissant. I Was inspired by Akiko's Post here about her great croissants adapted from Steve's Great website: Breadcetera, and i had to try my luck at croissants.

This was our favorite, and there isn't much left of it.  I used a soaker for the rosemary herb.  Wish I could get fresh here in Thailand!  The internal temperature didn't quite reach 200F and the top got a bit dark, probably because of the oil, but it was soooo delicious, I can't believe I made it.

My sourdough boules are churning out of the oven regularly now.

Recipe:

DAY 1

Biscotti di Greve in Chianti

I have just started to move to Sourdough Rye bread section of Jeffrey Hamelman's Bread book after baking from the book for several months. I like the flavour that rye adds to the bread, the tang and acidic taste.

I wanted to use some Goji berries in my baking and so I thought muffins would be a good start.  I purchased the softer more like raisins dried berries from Whole Foods.  The combination of whole berries, with a pecan topping made a delicious breakfast or snack muffin.  The  fresh candied orange peel I recently made was a great tasting combination with berries, especially the goji berry.  The recipe is my version of Blackberry Muffins from Williams - Sonoma Muffins book.

Topping:

90 g sugar

3 TBsp. All Purpose Flour

I think i'm finally getting the hang of making french bread. I won't say my recipe/technique is perfect, but I finally feel confident enough to share bread with freinds. Here's some pictures of what I've been up to.

A good bostock turns my day around 180 degrees. From wrong to right, goodbye to hello, ok to fan-freaking-tastic.

Just yesterday happened to be one of those times I needed a bostock to help me out. While my other classmates are out and having fun during spring break, I am still at home baking each morning at  3 a.m. for work (and home!), trying to catch up on arranging our new apartment, and getting an early start with semester end projects. Not really much of a spring break, considering it is still in the thirties outside too!

I'm so excited - I just can't hide it - I'm about to lose control and I think I like it.

Until today, I had no idea the Pointer Sisters were bakers.