Blog posts

My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

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rossnroller on 22 May 2012 at 01:37

Having recently tried Syd's version of a San Fran SD, I thought it was a good time to revisit DM Snyder's very different version. When I baked it a couple of months ago, my sense of taste had been annihilated by a shocker of a head cold, so was curious to try it again now that I'm back to salivating, savouring, gluttonous normality.

Wood Fired Oven - Pizza - Greek Pide

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SylviaH on 21 May 2012 at 14:31

Yesterday, with warmed weather and some time to fire up my oven.  I made several pizza's for us and the neighbors.  

The oven was a little cold.  So a slow buildup from smaller fires to larger hotter ones where done through the day.  I made use of the smaller firing for my favorite roasted peppers and Italian sausages.

Nine Weeks’ Baking; summarised

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ananda on 21 May 2012 at 10:37


Nine Weeks’ Baking; summarised

A lot to write about, I suppose, given I have not managed to post a blog entry for almost nine weeks, mainly because I have been so busy, and tied up with so many baking-related activities.

Rye and duck cookery: Part 2

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hansjoakim on 20 May 2012 at 09:50
While part 1 of this week's blog entry explored the wonderful world of rye, part 2 is fully devoted to the good things that come from the duck. I don't use duck that often, but when I do, I like to buy a whole duck and book the whole weekend for fun in the kitchen. Even though it can be quite delicious roasted, I personally think it's better to work with the different parts of the duck separately. If you roast the whole bird, you know that when the breast pieces are perfectly cooked, the legs will be partly done and far from tender.

Rye and duck cookery: Part 1

Toast
hansjoakim on 20 May 2012 at 09:48
Some urgent matters (i.e. doctoring and trying to save a dying (possibly contaminated) sourdough starter) kept me away from blogging last weekend, so I'll try to make up the lost ground with a two parter this week. Due to the, ehm, subject matters, I think dividing this into two parts makes a whole lot of sense. (The starter made it through in the end (yay!), so I've put the stetoscope away for the time being...) First up: The bread bits.

Having the rye starter all pampered and fired up, I wanted to bake some filling rye breads this weekend.

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