Blog posts

I usually don't get to bake during the work week, but this was a slow week so I got some afternoon time at home. Last night, I made pizza with dough I froze a couple weeks ago.

I had used Peter Reinhart's formula from BBA. I'm going to get the hang of stretching pizza dough yet. My wife generously consented to eating pizza once a week or so, providing me more opportunities to work on it. She is so supportive ... at least in agreeing to eat one of her favorite foods.

This is my first blog post on TFL, although I've been lurking around for nearly a year now. I started getting in to sourdough baking in Spring (southern hemisphere) last year but my poor little starter went on hiatus when we took a couple of months overseas holiday at the beginning of this year. Now it's June and I'm only just reawakening Owen, my starter. Luckily, our housesitter indulged my detailed instructions on feeding Owen while we were away. (Although she said something along the lines of "if I had a baby whose nappy smelled as bad as that bread thingy, I wouldn't change it"...)

Cant believ what just happened!!!!!!

I just typed a whole blog on howi mad the worst pretzels...and even that got lost!!!!hell ...Iam definitely jinxed with pretzels i think!!!!

I baked two..absolutely horrendous , unedible pretzel batches.....am so upset..I think ill just go to the technicalities and leave out the emotions( or at least try)

i used dry active yeast

1) my 1st batch....the dough did not double even after one hour,....should i have left it longer

Another bread from the book "Bourke Street Bakery", using the same white sourdough dough as this hazelnut current bread. The potatoes were roasted until barely soft and chopped to big chunks, so that they don't get lost in the dough. I have had too many potato chunks disappearing into the bread, I might have over-compensated and chopped them "too big", however they are delicious though.

Still no baking... much to busy on everything else for now, although it's really starting to bug me that I'm not making wonderful smells in the kitchen!

All the T-111 siding and trim is now on...

A newly minted yeast showed up on my grocer's shelves last week. Made specifically for pizza crust by Fleischmann's, a venerable yeast company now owned by Associated British Foods, Pizza Crust Yeast promises a fully risen crust in just 30 minutes. Turbo-charged in other words. I just had to give it a spin.

hi,

Im a beginner at baking...cooking actually.

Id like to know if there is a permanent substitute that i can use  for egg as im vegetarian, so it seems like i have to give up on lots of good recipes and takes a lot of ti,e looking up for substitutes!!!!

i want to know an egg substitute in cakes, breads and tarts. Please help.

Charisma

I thought I'd give a brief update on what I've been tinkering with in my kitchen over the weekend. I baked a nice rye loaf on Saturday morning - it's based on my regular 70% rye recipe, but I added some toasted sunflower seeds and whole-rye flour to a cold soaker. The dough is a breeze to mix and work with, without being terribly sticky or otherwise up to no good. You can find the recipe here. The loaf is pictured below:

I baked some sourdough chocolate donuts and heart shaped muffins this weekend.  At last the fresh cherries are flowing so I chopped up a pound of fresh Bing Cherries to fold into the batter (and some chocolate chips too).