Blog posts

I have been spending waaaay too much time reading all of the interesting comments and hints - love the way people jump in to help. So I decided I have to try to do this "blog" thing - my kids think it is hysterical that Nana is learning such skills. Hope you will bear with me. I made a loaf of nkb today, using 1 cup of white whole wheat and 2 of bread flour (both King Arthur.) My dough was slightly firmer than the last loaf so the folding and shaping was easy.

Oh well...

After reading so much about people's love of the Thom Leonard country French bread, I decided to try it, following the steps in mountaindog's post. Here's the breakdown:

Well today has not been my day.  It started out o.k., fed the starters, took my photos, and set out to start constructing a Marbled Loaf.  The goal was to take 3 different colored doughs, (green, white, pink) and mix them into a wonderful round loaf with the colors swirling throughout.

Well I got as far as having all 3 doughs made out.  The green dough was a Spinach dough.  The white was a plain sweetened dough, and the pink was a tomato dough.  This recipe was out of Bernard Clayton's "New Complete Book of Breads". 

On Mother's Day I found myself without a prepped starter or poolish. There were some leftover mashed potatos in the fridge, so I hit the cookbooks and found a recipe that fit the bill in Bernard Clayton's New Complete Book of Breads.

So I decided to start a baking blog for this BlueZebra to keep track of my baking progress. Hopefully, some of the pros will stop in and offer their helpful suggestions and I will then have it compiled onto my site.

I am also going to ask Bill if he minds if I copy/paste his starter information to my blog so that I will also have it at the ready.

Having some friends over for a cookout tonight and made some hamburger buns and hot dog rolls....and marshmallows for our s'mores!  I hate to have to buy the garbage marshmallows at the store, so I love making my own.

The following is a description of how I maintain my 100% hydration (1:1 flour:water by weight) starter. The term 100% hydration refers to the baker's percentage of water in the starter, i.e. the water in the starter is 100% of the weight of the flour in the starter.

This maintenance regime assumes that your starter is already healthy, fresh, and active. This is not what I would do to "start a starter", but rather it is the maintenance regime I follow to store, revive, and use my starter over time.