Blog posts

Apparently I was in the mood of trying new things, with this bread I used: new recipe (Almond Milk Loaf from Dan Lepard's "A handmade loaf"), new yeast (a natural yeast from Japanese Shirakami-Sanchi region), as well as new bread pans from China, good thing everything turned out well!

Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened. 

http://turosdolci.wordpress.com

My friends thought I was crazy when I started grinding my own flour, but my love of baking I couldn't shake and I open my award winning bakery.  Any one should be able to live their dream!  I get a lot of inspiration from everyone loving the same thing - bread, and the baking of it.  I sell the supplies or my bread I don't care as long as you have a passion for it... 

Hi,

I thought some detail on creating laminated dough for croissants etc may be a popular subject.

CROISSANT DOUGH

I watched a doco on TV recently on the erratic but – to my mind – much under-rated 60s UK band, The Small Faces. Their 1968 ‘concept’ album Ogden’s Nutgone Flake, a psychedelic rock classic, was one of the first albums I bought. I still treasure this unique work – for the great music, the warped and inspired narrative in “Unwinese” by Stanley Unwin, and the eccentric fold-out tobacco tin cover (in good nick, this album is now a prize collectors’ item fetching $300+ …but I’d never sell mine).

I have baked bread for few times and feel comfertable working with the dough, but sweeets that's another story. This is my first posting sweet cookies here I origenaly had it on my blog http://www.ourwholesomehomes.com

This was first posted on my blog Healthy Living @ http://www.ourwholesomehomes.com

Growing up as the grandaughter of Ukranian immigrants, this was a staple every time we visited.  As relatives have died off, this isn't made in my family (in its true form) anymore.  I have a sister that makes it in a bread machine every so often, but it isn't the same.  I figured I'd make some practice loaves since Easter is coming up.  This is my first brioche since I started baking about 14 months ago.  The bread came out exactly as I remember from my childhood--a wonderful incredible crumb...yeasty, slightly sweet, delicate, tears in nice strands.  How