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Many years ago, I used to go with you and other friends on Sunday mornings to the Hot Bagels and Bialys on Main Street, often before it was open for business.  We were just there waiting, hoping to be the first to grab one of those freshly baked bagels, as if they were going to run out any time soon.  That's when my love for those crunchy-on-the-outside, chewy-on-the-inside 'rings' started to grow.  My favorite was cinnamon raisin.

I followed Reinhart’s BBA French bread recipe and instructions as closely as possible. My pate fermentee fermented for 1 hour at then put it in the refrigerator for 1 ½ days. I noticed that it had doubled in size while in the fridge. I didn’t expect such a rise. I mixed the final dough using a smidge over a teaspoon of barley malt syrup, reduced the water to compensate and added about a tablespoon of flour while kneading. I added the malt because last time I made this recipe I got poor rise. The primary fermentation lasted 2 hours, temp 76°F, humidity 51%.

Hello all,

Long time reader, first time poster.  Recently moved because of the job and forgot my starter.  I was in tears but there wasn't much I could do so I set up the new one last night and to my amazement it did something I never expected it to do, it went crazy!  I've never seen one develop so fast.  Is that normal?

Here is a picture of my pet:

I have decided to give the recipe for this wonderful pound cake I have been baking since 1964 and only given the recipe out to family in the past 45+ years.  It is very close to the same recipe given by Paula Deen called mama's pound cake.  I think only the milk and salt differs a little.  I have referred to this recipe always as 'Grandma Turners Pound Cake'.  It was given to me by my mother in law Elsie Turner in 1964 and was given to her by her daugter in law from Atlanta, GA.  What is so great about this pound cake and the reason I don't turn it upside down

Now that virtually everyone in Europe is obsessing about the ongoing soccer world cup, I get the chance to hide away in the wonderfully soccer-free corners of my kitchen and indulge in my favourite hobby! Great thing that world cup, isn't it? ;)

Well, this weekend I put together a bread with toasted pumpkin seeds, toasted hazelnuts, raisins and some rolled oats. I just bought some delicious local washed rind cheese, and this loaf was the perfect pairing! You'll find the recipe by clicking here, and a photo below:

Davesmall's recent postings of his Fougasses (Fougasse with refrigerated dough ) inspired me to finally make this bread from Provence and the Côte d'Azur. I first had this bread in Lourmarin, in the Vaucluse. My wife and I visited an old high school French teacher of mine. His French wife has a family connection with that village going back generations. We spent a delightful day on a motor tour of the area, including several stops at bakeries, because each had different specialties.

On a trip to South Tyrol (a border area between Austria and Italy) as a student, I first tasted a sample of the spicy rye breads typical for the region. Hiking up the mountains to a "Huette" (a small rustic inn) we were served Vinschgauer Paarlen with homemade butter and smoked ham (Suedtiroler Speck). The flat bread was quite spicy. I didn't know what herb was in it, but it smelled and tasted wonderful.

From the ABI5MD. Who would have thought you can make dessert from stored bread dough? Well, the authors of this book did. As a matter of fact, I made this with bread dough, challah dough and brioche dough. The bread dough seems to be the favorite of all those who tried it.

The story of michetta:

The Marquis Doria sent a young bride who refused to give herself to him to prison to die. The population of Dolceacqua rose up and forced the Marquis Doria (1364) to stop this abuse of power and on the 16 of August there is a festival to celebrate the event.  The women of the village created the “michetta” to celebrate this occasion.  It is now the symbol of love and freedom. Michetta are small sweetbreads similar to a raised doughnut.