My husband is an artist when it comes to pasta. Always wonderful . Tonight homemade tagliatelle and a shrimp topping based on one that our son , the Chef , makes frequently. Preserved lemon and capers are the key...oh...and the homemade hot cure peppers. If you want the recipe just ask...I will be glad to forward the gist of the idea .c
oh my...apple pie !
before baking... 
after...most amazing...2 apples and a small amount of " goop"...if you want I will post the link to recipe...so easy. 
Bulger Wheat Sourdough collage
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Crumb Shot
Just in time for St. Paddy's Day I figured I would make another bread using beer along with some freshly milled flours. I had bought some Farmers Cheese meaning to make pierogi again but have not had a chance to do so yet, so into the cauldron it went :).
Made 2 batards for my first Engineering Staff Meeting today. I followed the Reinhart BBA recipe but used 50% WW flour, upped hydration to ~77%, warm fermented for ~1 hour at 100dF followed by cold fermentation for 48 hours in the fridge, and hearth baked at 550dF for ~15 minutes followed by 450dF until done. Nice oven spring this time, got a nice ear on one loaf. Co-workers liked it. Gave one to a friend (of the 2 loaves about 1/2 of 1 loaf was eaten by my coworkers).
Cheers-
Dave
This year we decided to update our Ballymaloe 100% whole wheat bake from last year by including a 100 % white shamrock on top of the 100 % whole wheat base. We cut the scald by 25% and used Young’s Double Chocolate Stout for the liquid in the while wheat portion.
So, I work in fashion, and I love baking for my friends, and this is what happens when you bake bread for people in the fashion industry, they turn it into a mini fashion shoot featuring expensive jewellery. but anyways...
so the bread in the photo is a SD Saffron Boule. This week, I have made a few baked goodies as gifts, the SD Saffron Boule, SD Lemon Boule, SD Jam Buns, Palm Sugar (Gula Melaka) Cup Cakes and some Melting Moment Cookies
Made this beautiful loaf today. Very soft and cottony, Asian style bread. More about this on my blog (check my profile). I will post about it soon, I promise!
Hello everyone.
My name is Richard Peter Snapes, and I am starting a bakery. I have not trained as a baker, and I have no money. So i'm starting on the smallest of scales and documenting everything I do.
I have a blog here: http://thesnapery.wordpress.com/
Please go and check it out.
Love RPS.
Hi All,
I'm enjoying this site! Here's my first try at Tartine country bread...
thanks for looking! Marie
