Blog posts

Clint is doing well. Tried making a sandwich bread using sourdough starter. Heres what I did.

2 Nights before:
Added about a cup of whole wheat flour and half a cup of water to half a cup starter (100% hydration)

Day 1:
Added a cup of whole wheat flour, a cup of white whole wheat flour and a third cup of AP flour, 1.5 cups of water, 2 tsp salt, 1 tablespoon each butter and sugar.

 
I don't remember joining TFL on Christmas last year, but according to the time clock here, it was that evening. And so, to mark the occasion, naturally, I baked a cake.

I'd like to take this opportunity to thank everyone for making me feel welcome in the community. This is the nicest group of people I've encountered anywhere on the Internet---warm, friendly, supportive and encouraging. Thank you, you've made it a great year!

Hello,

I had the urge to bake a little Ciabatta for Christmas so here are the results.  First batch in years so it needs some improvement.

Method:

62%hydration Biga

2.1%salt

80%water

1/2tsp inst. yeast

Flour KA 200g

biga 600g

Santa....there is some kind of a mistake....when i made my list I had a 20qt mixer and not 20qts of mixer...can you swing around on your way back from the other coast and make thing right...????

HOHOHO.....

I just took my paska out of the oven to cool and snapped these pictures.  It's a traditional polish bread for Christmas Eve.  It's also enormous.  We have enough for dinner and use the leftovers for french toast on Christmas morning.

Hi to everyone of the family TFL, anyone involved in bakery or kitchen should know about mise en place (even though is not french speaking) I found somewhere a translation I really liked: "get organized"...for the newbies is having everything measured, chopped, etc in order start a recipe.

Based on the experience of yesterday, I recommend everyone mise en place: I started the 3 days long recipe of the panettone (only sourdough) and already had the first dough

We have added Irish Shortbread cookies to our collection of holiday treats, the other favorite around here being the Magic Squares - although this recipe we've also called "Zoo Cookies", because they used to have these amazing cookies at the zoo, always expertly decorated to look like various zoo animals, which I admit to having gone sometimes with the cookie being the prime attraction. Then they seem to have quit selling them there, so I had to find out what sort of cookies they were to satisfy the occasional craving.

These are the gifts we distributed yesterday and today.

The two gymnastics coaches of my daughter got these braided brioches (or Zopf):

And to our three neighbors we gave these:

I never tasted a Stollen let alone thought I would make one! I first got the notion to bake one when I was reading a blog about French folds and hand mixing of breads.