Blog posts

White Levain; Moscow Rye; Stollen Slice

Thanks goes out to John01473 for foindin the errors in the spreadsheet for thos and the SD Stuffing Bread Post.  Same spreadsheet - same errors.  Now all is fixed.  Nice catch John!

We made the SD portion of the Thanksgiving really big chicken stuffing yesterday and today we did the polish version of white bread for the stuffing.  We only have 8% whole grains in this bread and started the poolish for it yesterday. 

Based on a recipe by Steve from Bread Cetera, I recently prepared and baked 4 loaves of ciabatta. My version of Steve's ciabatta contains fresh mozzarella (made from Buffalo milk), dry herbs such as oregano and rosemary, a bit of medium rye flour and extra water, bumping the dough to approx. 80% hydration.

Long time no see - after I baked four breads from my Equal Opportunity Baking list that I wasn't 100% satisfied with, I got a bit burned out on them. The anal Virgo me didn't want to continue with yet another Fair Baking Bread without having tried to coax and tweak the grade C candidates to a better performance or more satisfying taste.

Thanks goes out to John01473bwho found the errors the formula spreadsheet and the one for Poolish Stuffing Bread too.  Nice catching John!

Originally we were going to make some soup bowls for the squash soup our daughter requested when she comes home today from college.  But, we just wouldn’t eat that much bread at one time and it would go to waste once it got soggy.

 When we traveled for the first time to the Yucatan, I wanted (of course) to try some typical Mexican breads. The bakeries in Cancun and Tulum had beautiful displays, and we were very eager to purchase a selection of those pretty little breads and pastries.

But what a disappointment! The attractive exterior was misleading - everything we bought tasted more or less bland and sweet.

   Bakery in Tulum - a pretty disappointment!

I've been busy baking this week, but haven't quite caught up on posting about it. So you get them all at once.

First, I played with spelt for the first time with a Sourdough Spelt Country Loaf. It truned out very tasty and had more structure than I thought it would.

Hello everyone,
I caught an episode of "Mexico: One Plate at a Time", on TV - hosted by Chef Rick Bayless.
Fresh flour tortillas were the subject - very quickly made, using a food processor.
The recipe is available online at rickbayless.com  -
(I used the ingredients posted online, and the method demonstrated on TV, to make these tortillas).