Blog posts

After losing the beet pink in our Valentine Rose bake we decided not to give up and try another method hoping the red or pink would stick around in the crumb somewhere.  This time, instead of using beet juice and pulp we used roasted chopped beets.  We didn’t expect the crumb to stay pink but we hope that there would be some red blotches that hung around.

I have been reading up about starters, decided to jump in and find out what it is all about.  I tried doing the 1 Tb. water & flour deal that was on a recent thread but did not have very good luck that way.  Then I read about the pineapple juice starter, so I started up two, one with AP flour and one with WW flour, only I used orange juice instead of pineapple juice.

I've been lurking for a while, reading and digesting and I've been struck by how awesome the community is here and so I decided to start chronicling my new bread adventures.

My current bakes over the last couple of weeks have been:

Sending this to Yeastspotting.

Click here for my blog index.

First, it's the ciabatta made with my usual 36 hour baguette dough (with higher hydration to be about 81%).

KAF Sir Galahad (AP) 95%

Fresh Milled Rye Flour 5%

Hydration 77%

Levain (25% of the flour is Whole Wheat, 100% hydration) 25%

Salt 2%

My husband and I grew up in New Orleans. It is a tradition to use up the rich fat foods on this day, the day before Lent begins. Buttermilk pancakes were the order of the morning. We have a vintage griddle from early in our marriage...42 years this past Friday. Husband made his wonderful buttermilk pancakes. I sliced the berries and my best friend had sent me 2 jars of his homemade maple syrup from his trees in Wisconsin. What a great way to start the day and to savor our rich lives. c

  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

I joined in on The 3 Twisted Sister’s GMA bake this week to do a Valentine Rose.  The premise was to do Vienna bread dough and make it into a Valentine Rose somehow.  The GMA’s posted their fine examples yesterday so this was a tough act, all 3 of them, to follow.  But, we had the last of our left over panettone to use up and on our side.

It has been a while since i have posted any thread, baked any bread, or joined in any conversation with the TFL community. 3 months have elapsed since the day i had my spine fused, and i now feel good, and have recuperated enough to be able to bake bread again.The bread shown is one of my favorites: Hamleman's Whole Wheat Multigrain.

As far as pain, it is mild, yet tolerable. I have removed the brace now, so i can bend easily.