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So, in the last few days, I have had a couple fails.

(Not fails. Just methods that don't really work.)

First, I started a sourdough starter. It was going fantastically but then I suspect my father-in-law may have inadvertently raised the temperature of the room too high (we have wood heat and he does adore a good roaring fire, even this late into spring), and I think it did terrible things. Not his fault, I don't think he had any idea I was making a starter and even if he did, he wouldn't have known the implications. If I have the motivation, I'll start anew tomorrow.

crackling country sister loaves

when these two batards crackled out of my oven they reminded me of my sister, marilyn, and me standing side-by-side in her kitchen over a pillowy-soft ooze of dough. i've been teaching her to make bread over the last 6 or 7 months.

. . . after 2 visits

• photos

We’re back from our trip to the Kona Coast on the Big Island of Hawai’i.   Since we spent a lot of time in the ocean, and another large part out enjoying the sights and flavors of the islands, there were not a lot of occasions for baking.   Plus, though our friends’ house where we stayed has a well-equipped kitchen, it isn’t well equipped for baking.

Well, I quite failed to get around to blogging last weeks' ciabatta attempt, and now here it's Saturday and I have another bake to describe.  

Hello,

I wanted to try making this bread for Mother’s Day.

I upgraded the WYSIWYG editor on the site today.  It now has a spellchecker (yay!) and should work on newer versions of IE.  I think.  

Please let me know if you run into any trouble.  If you can include browser and platform information in your comment it would be most helpful.

Thanks!

-Floyd

 For the one or two of you following my continuing work with triticale, the Great Triticale Crisis of 2011 had me down to my very last bag of tribble food which finally I decided to mill.

I was researching deck ovens at Empire Bakery Equipment, but I found some DIRT CHEAP plastic proofing baskets. Yeah, they're not reed baskets, but they'll due. I thought I would pass it along! :o)

http://www.empirebake.com/shop/pc/Baskets-c2.htm

Many have made similar breads, notably:

http://noelsbread.wordpress.com/2010/02/24/blueberry-hazelnut-bread/

http://www.farine-mc.com/2009/06/apple-blueberry-bread-with-spelt.html

 Bialy (from Wikipedia): Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.