Blog posts

last week i had a chance meeting with David from The Lupin Co at a Bee Buddy meeting in Fremantle when David spoke about using Lupin flour as a supplementary bee food and making bee patties for over wintering bees. I have since had a meeting with David and will be assisting on helping develop some bread formulas for the home bread baker. i will be doing a number of bakes and increasing the Lupin flour content . i have had my first bake where i followed a recipe as written by a baker that was assisting David but unfortunately died suddenly.

For our final dinner party we are hosting down here in Florida I wanted to make pulled pork sandwiches so I needed to have a large enough bun that while soft would hold up to the sauce, pulled pork and roasted pineapple.  So I decided that increasing the whole wheat would make the bun a bit firmer while the addition of the sweet potato would enhance the flavour.  I unfortunately didn’t get photos of the sandwiches, however, I do have some pulled pork and buns leftover so I’ll try to remember to take some photos of the assembled sandwiches.

OK last dinner party of the Fort Lauderdale season for us as hosts.  One last pie that I’m making here in Fort Lauderdale until next visit whenever that is.  I loved the simplicity of the lime coconut pie but wanted to make it with the Ritz Cracker crust for a bit of saltiness to contrast the lime coconut flavor.  Also with the Ritz Cracker crust instead of the graham cracker crust I can control the amount of sugar and reduce it which is better in my mind.  I do find the graham crackers down here are very sweet so the crust turns out too sweet for me.

hello i want to open a bakery i have experience making bread> does anyone know of a quick and easy way  how to price bread or is there a formula on estimating all costs i would appreciate comments> i resent this not sure if !st message went thru

Today's bake: Durum Bread

Source: Bread - A Baker's Book of Techniques and Recipes -  Jeffery Hamelman

Note: Increased TDW  from 1.827kg  to 2.000kg

Discussion:

Left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.

This is my first attempt baking this bread. I found this to be a fairly straight forward bread to make despite the use two pre-ferments.

Lately, I haven't been in the mood to update my blog, as all my energy and spare time are being consumed by gardening. Nevertheless, I wanted to create a quick post to show you something that might interest you: me using my electric sieve shaker... to sift soil. 

I have been using a Dough Enhancer from The Berry Farm but unfortunately they are no longer in business.  The ingredients on the package stated they the products were whey protein, diastatic dry malt and absorbed acid.  I have purchased the ingredients but have no clue what measurements of each to use.  I have loved my bread for 3 years but it is now heavier, and course crumb.  Does anyone have an idea how I can mix the ingredients for my great bread? Please help....

A close friend is having a dinner party today down here in Fort Lauderdale so I offered to bring rolls.  I’m almost out of bread flour to in order to ensure that I have enough for one last bake I’ve been adding some whole wheat to my bakes, even for company.  I switched Alan’s starter to whole wheat and it seems fine with it.  Instead of a bread flour tangzhong I used whole wheat.  Another change I made is that I added the butter to the tangzhong while cooking it.

 I had some leftover cheesy grits from a recent brunch at one of our favorite local places and it needed to go someplace besides my belly.  I decided to add some egg yolks and a mixture of freshly milled high extraction flours similar to my last bake.  

Anyone knows why this happens? I get a huge tunnel through the whole loaf, at the top, just below the crust. I use 347gr equal parts of flour and water, 7gr salt, and 3gr yeast. I fermented the dough for around 4hrs, along side some coil folds before finishing bulk fermentation. It was baked in a convectional oven at 220C*.