Blog posts

1.  It's OK to screw up and start over.

2.  Your 1st fermentation is finished when your dough as approximately doubled, and holds the impression of your finger when you poke it...  If it's not ready, keep waiting...

3.  Full sourdoughs are unpredictable and very dependant on some of the following factors: the strength of your starter, and the temperature of your kitchen...

4.  Sourdoughs can take a long time to rise...

Here is a video on grilled pizza. I've done pizza on my BBQ grill.  This is a bit different.

It looks delicious!

http://www.youtube.com/watch?v=RLC-SIGpZkE

There has been much discussion lately about the rather remarkable Gerard Rubaud as written by MC. Everyone seems to like the flavor of the multi grain levain and dough mix but the method is a trial for home bakers due to the tiny amounts involved in the starter.

This bread is from Maggie Glezer's gem of a book: Artisan Baking. I have been wanting to make this bread for a while because it was named after the Columbia River. As a Washington State native, I had to make it. I'm glad I did as this bread has become my new personal favorite. 

Formula:

Hello and welcome to my Blog!

After deciding to make some bread today, I discovered this site while googling recipes for yeast/starters.

I have had a busy but very productive day . I made the decision to do a large bake of the Nury so that I could really study the wet dough and make adjustments as the day went by rather than having to wait 1-2 weeks to bake again. We have a large party coming up so the bread will be perfect for that. Gotta watch my Saints win the Super Bowl !

A carrot cake with an Italian twist, this is a light moist cake that is an old recipe of my family. Sorry folks I forgot to add the bolg address.   

http://turosdolci.wordpress.com/2010/02/01/carrot-cake-with-mascarone-maple-cream/

Hi All,

This is a little out of order, but it will have to do.  Here are some pics of a 100% Hydration Whole Grain Muesli Bread that I baked on 1/21/10 in response to Vincent Talleu's post here:

http://www.thefreshloaf.com/node/15959/100-hydrated-bread

I will try to post the recipe when I get home tonight.  The basic proportions are 95% WW, 5% Rye, 15% Muesli, 100% hydration based on the WW and Rye flours.  Enjoy!

Recipe: 2540g total dough weight

95% WW Flour - 874g

5% Rye Flour - 46g

A quick review - Sherry Yard’s the Secret Books of Baking is one of the finest books on Baking.

I baked Gérard Rubaud's pain au levain for the second time this weekend. For background and detailed procedures, see my previous TFL blog entry. Gérard Rubaud Pain au Levain