Blog posts

ok,

so far i´ve had a couple of successes, especially the last couple of loaves (where i omitted the flex and sesame seeds which i thought complicated matters!) 

now on the road to the stable recipe i´m making some changes, first off i will use less gluten rich flour and only whole wheat flour (spelt is too expensive and until i start using the rye starter i´m gonna stick with whole wheat)

It was a stunning day in Melbourne yesterday so I decided to bake my first gluten free sourdough loaf by the pool, I figured my day was going to end in disappointment with my bread so I might as well enjoy the sun while baking. lol

• This ain't your Momma's traditional cornbread, but if you want to try  a great tasting bread with a nice sourdough twang, and corn flavor then read on.

Saturday morning ... kids rise early and greet a sunny new day. And while they busy themselves with play and squabbles I defrost some slices of Tartine Country Bread. We rarely have leftover bread in our freezer so French toast feels like such a treat. Little faces light up and impatiently circle the kitchen as the soft crumb of the Tartine Bread slowly absorbs the milk and egg. 

Post-event report on the UK TFLers First Get-Together is posted. 

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Yesterday was the infamous Mardi Gras, and since my drinking and partying days are (for the most part) over, I decided to celebrate by baking pretty much all day.  My husband's family is from Louisiana, and we both assumed that someone would be having some sort of dinner, so the night before I prepared a laminated brioche to be formed into a danish ring King Cake. I had tried this recipe on a smaller scale a couple weeks ago with good results, despite the fact that some of the recipe was somewhat "lost in translation".

This is what happens when one tries to make the Oatmeal Bread from the Laurel's Kitchen Bread Book on a day that turned out to be too busy to make bread! 

The night before, I had cooked 1 1/3 cups of Roger's Porridge Oats* in 2 cups of boiling water, adding 1 Tbsp of salt once the porridge was off the heat.  I left the porridge to cool overnight in a glass bowl covered with plastic wrap.