Blog posts

Bolillos - Mexican Oval Rolls - Exterior

Bolillos - Mexican Oval Rolls No. 2 - Interior

Spring has sprung and so has the Allium ursinum or Bear garlic, known in my woods as Bärlauch.

German: http://www.uni-graz.at/~katzer/germ/Alli_urs.html

English: http://www.uni-graz.at/~katzer/engl/Alli_urs.html

I have two containers of freshly plucked leaves gathered from the forest floor (before the storm hit us) and don't quite know where to start.....

Cheese pockets 1

Cheese Pockets cooling

Potato-rye flatbread with onions

my entry for bbd #7 hosted this time by Cascabel of Chili und Ciabatta and initiated by Zorra. Cascabel proposed a great theme: flatbreads.

Ingredients

Barbari (Iranian Flat Bread)

Barbari

Bread Baking Day 7 with the theme flatbreads hosted by Petra Chili und Ciabatta . Deadline: March 1st, 2008

<--- Go on, its a link...

I got a comment asking what I meant by proofed Starter. What I mean is you take your sourdough starter out of the refrigerator and feed it and wait until it warms up and is frothy.

This assumes you have some starter and know what I'm talking about.

If you don't you can create your own starter but you should give yourself a couple of weeks to get it going.

You can buy sourdough starters online or you can get some free from Friends of Carl  

Just made this bread for the first time with a mixture of KA bread flour and Sir Lancelot High gluten (I can't remember exactly but I think i used 1/4 of the total weight).  It turned out pretty well; I tried to shape them similarly to Zolablue but to no avail...

Norm (nbicomputers) has generously posted his (scaled down) formula for Sour Rye Bread. I made this bread this morning.

Sour Rye Bread (Norm's formula) Loaf

Sour Rye Bread (Norm's formula) Crumb

I recently purchased Daniel Leader's book: LOCAL BREADS.  After reviewing it I decided to try to bake Pain de Compagne (French Country Boule).  I doubled the recipe so I would be able to bake 2 large boules using 2 different baking methods: 1. Using a covered Dutch oven,  2.

Hi all,

Today I had the pleasure (together with Susan, Sue, and Kurt) to attend a class given by Peter Reinhart in San Diego. It was a great class in which we learnt how to make some breads from Peter's new book.

Since I have Peter's new book, I already knew a lot of what he was presenting. Still, I got to taste and see some breads I would not have otherwise made; I got to meet Peter Reinhart; and I got to taste some properly made breads.