I baked two loaves today.
The white loaf is a sourdough dough I prepared on Wednesday while working from home. I wanted to see if I kept a sourdough in the fridge for 4 days would it still bake up well.
In 1904, Sir William Osler, one of the greatest physicians of his time, was asked to address the graduating class of The Johns Hopkins School of Medicine on the topic, “What is the most important personal attribute for a physician to cultivate in himself?” Sir William's address was entitled “Aequanimitas,” which roughly translates into modern American English as “Chill, dude!” I have always tried to follow Sir William's wise advice.
For the few and the brave...
The time has arrived to bake the second batch of hand milled white flour. This flour was the "pure white" flour that was milled on 27 Feb. This has been aging in an uncovered container since then.
I received an email several weeks ago about this contest to come up with original recipes with sweet potatoes as the main ingredients. While I grew up in a country where sweet potatoes were more commonly used than regular potatoes in cooking, the contest prompted me to experiment in baking with sweet potatoes. Whether I win or lose, I have come up with several definite keepers. I came up with 5 recipes (recipes should be easy, and quick enough to make it to mealtime and be a part of daily meals). There was no limit to the number of recipes to submit.
I don't know if it's my love for bread baking or my new camera that keeps me in the kitchen, but here's another attempt I just completed tonight. The recipe is from Lory of Maine whose web site is: http://kusinanimanang.blogspot.com/2008/01/potato-peasant-bread.html. She says people can copy her recipes but she'd appreciate it if they would include a link to her web site. So my thanks to Lory for sharing. She's got over a hundred recipes there - goes to show what a dedicated wife
It has rained for 4 days now. We are all stir crazy, so we made pizza. The kids did their own toppings. This one was just pepperoni. As they say in the papers, " A good time was had by all" .
My wife has been an instructor in some women's groups recently that have had, as one component, some instruction in cooking. She was a bit surprised to find just how much interest there was among the women who attended these sessions in learning more about cooking. For some, it was an opportunity to expand their repertoire with new recipes or techniques. For others, it was a chance to learn basic skills that they had not been taught previously.
Pictured below is a sourdough raisin walnut bread. the recipe i copies is from ehanner at http://www.thefreshloaf.com/node/6629/raisin-walnut-sd-delight. i sliced it thin, toasted + butter + a little extra cinnamon sugar on top = YUM! i was hoping to get a larger ovenspring but i dont think my oven was hot enough. i also didnt score the bread properly.
Susan from San Diego, of “Magic Bowl” fame, has posted two of her basic sourdough bread recipes. These have been on my lengthy “to bake list” for a long time. The photos of her breads are stunning, and many other TFL members have baked from her recipes and enthused about their results.
This weekend, I baked two boules of her “Original Sourdough” - to be distinguished from her “Ultimate Sourdough.” The latter can be found here:
