Blog posts

Hi fellow bakers and thanks for reading.

I'm enjoying experimenting with using various other liquids instead of some or all of the water (not honestly with much success so far!)

My MIL was with us when we were shopping, and she likes the recent alcoholic ginger beer - so I thought "why not?" and bought a bottle.  I found a recipe for ginger beer sourdough (from Yozzause) and adapted it a bit.

Happy Saturday! I know you’re excited. What better way is there to spend your Saturday than by making some sourdough?!? Not much I can think of.

Yesterday, I told you all about what exactly a sourdough starter is, and how easy it is to grow one! Today, we’ll begin the process of growing your very own wild yeast culture.

I am pre making dinner rolls for Thanksgiving.  The first batch is very good, but not sweet enough for my taste... also a little crustier than I wanted.  I'm not good at altering recipes with breads..am always afraid of destroying  the whole thing.  The recipe I used has 2 1/2 cups of milk, 4 tsp of active dry yeast, 1/2 cup sugar, 2 eggs, 1/2 cup butter and approximately 7 cups of flour, yeilding 3 dz rolls.  Also  has  4 rising  periods before shaping and rising for the final time.   Bake at 400 degrees for 10 to 15 minutes.

Been adding up some interesting thoughts lately.  Found a site that looks like lots of fun with the northern hemiphere snow on the way!  

http://www.theoldfoodie.com/2011/10/snow-bread.html

What do you think?  

Lots of room for experimentation... 

To be honest, I hadn’t a clue what I felt like baking this weekend. My mind wandered over many possibilities. In the end my inspiration for this bake came from Nat. Though she is an avid admirer of all things bread, when I put the question to her about this weekend's bake, the answer came swiftly …

Olive bread!

Of course…

…  how could I have forgotten Nat the Rat’s most favoured of all loaves.

The strange thing is, I can’t remember the last time I made an olive bread …

Another Simple White Loaf.  I got this from this Japanese website:  http://kneader.jp/recipe/14.  Thanks to Koby.  It was a light,  fluffly bread,  just like those you find in those Japanese Bakery.  I doubled the recipe here.

Hey everyone! For those of you who haven't yet experimented with sourdough, check out my new blog post! I've included the intro here, but please head over to Ovenmittsblog.com to check out the rest!

Sourdough 101 - About Sourdough Starters

Last week i presented  an "excuse to use sour dough", this week its a continuation with this weeks bake a 50% wholemeal effort, same basic ingrediants 3:2:1 flour water  and sour dough culture

1.5kg whole meal +1.5kg bakers flour

2kgs water

1 kg sd culture

70g salt (2%) 100g butter 100g malt extract (home brew can)