Blog posts

I married into an immigrant family from the Czech Republic.  When they bought cumin seeds in Canada, they were horrified to find that they weren’t buying their beloved “Kmin”, caraway.  These look alike, and are closely related in the plant world, but are vastly different in taste.  

Toasting the seeds, then crushing was new to me, and great to learn.  I convinced our local library to purchase “The Rye Baker”. Check out this recipe on page 290. 

Another one of my not-so-successful bakes aesthetically but the flavor is so good.

I wanted to put this  where I could lose it and possibly find it again using search for Glazing or Primer

Here is the Rose Levy Beranbaum’s take on brushing on a crust

is and has a hard time finding 100% whole grain recipes.  SOI though we should post our favorites from TFL that we have made over the years right here for her.   Lucy thought we would start it off with a more difficult one but one that tastes fantastic.

Does anyone know of a brioche dough--middle class variety--made with a pate fermente? I'm sorry if this isn't the correct protocol. I imagine there is...it makes great sense. I just need specifics being a complete novice myself. Thanks in advance. Joshua Murphy

I made a big batch (9) of the Scape & Asiago Levain today - a sourdough with roasted garlic scapes and Asiago cheese. My starter has been a little slow lately, and I also had to add two loaves worth of starter to the batch quite late (a late order), so some of the starter was not at all ripe (smelled like wet flour and had little gas).

The incredibly hot and humid weather has not deterred me from a hot oven. And for some reason a stressful week becomes less stressful when I have bakes planned intermittently. 

                                                To Mariana, my guiding angel 

 Hello friends! 

This weekend, I tried to make my toasted oat SD using spelt instead of whole wheat, I’ve never used spelt before, so I don’t really know what the rules are. All I know is what I’ve read here, so feel free to give your feedback. 

There were plenty of chocolate sourdough posts recently. I was a bit hesitant in baking my own because, you know, the idea of chocolate bread is just a bit…boring… Cherries, raisins, cranberries, hazelnuts, coffee and not much else. It’s also conventional to pair chocolate with rye or spelt flour. Really, there’s not much creativity to speak of.