Blog posts

Yesterday I made three doughs, one based on Bien Cuit's buckwheat fougasse recipe, one tartine-style country bread, and one naturally leavened baguette. All were delicious, but need a little work. 

TARTINE-STYLE BREAD:

This was made with 15% Wholewheat Flour, 18% Liquid Levain (79F/100% Refresh rate/2.5 hours), 82% Water, 2% overall salt. I lost my lame, so I was unable to get a super-clean score (I used a paintbrush as a mount for the razor). Oh well, still looks pretty good, albiet rustic. Crumb picture to follow, I'm not slicing it until supper.

Szánet blogja!

I baked some cookies for Christmas, from recipes I discovered on the net and thought I would share. The big ones on the bottom are lemon ricotta cookies with a lemon glaze. Easy and yummy!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html

We're getting ready for Christmas dinner #2 here; the first one was with the DH's family at the sister-in-law's house so we're hosting my family today with the second one. Busy making turkey dinner with all the trimmings but I thought it was time to post the Stollen (I baked for both Christmas dinners!).

In my last post, my writing in English was complimented by some TFLers. Since this is my last post in the last day of the year (in a few minutes it will be already 2016 here), I will make this special by writing in my first language (We are a former Spanish colony and although we don't speak Spanish, we retained some of their words. If you speak Spanish, you may find similar words with different spelling but the same meaning), it has also many pictures because I also want to show a way of life here.