Blog posts

Let me start out by saying, Im terrible with electronics and this is my first time trying to solder anything. So I if I can do it, everyone can!

My goal was to make a device that can be used with most cooling boxes without any (or very little) modifications to the actual Cooling box.

The advantage of these kind of coolers are that they can heat or cool. It depends on how you turn the plug. I only needed it to do one at a time.

Dear TFL experts,

I have been baking for the past 3 years, and just recently tried my hand in making baguettes. I should say that all my knowledge for this craft has came from the wonderful posts of the members on this forum - and I am very grateful to have access to such excellent resource. 

I felt I owed the good people of TFL an apology for my previous bread (which, oddly enough, was very good!). That apology, it seems, will have to come in the form of these nice little dark rye batards.

We bakers are always looking for creative ways to extract lots of flavor from grains. For me, the search for flavor took me to my local supermarket.

We recently enjoyed a marvelous cruise from Vancouver (didn't get the opportunity to say hi to Floyd) up through the Inside Passage of Alaska.  We had port calls at Ketchikan, Juneau (emphasis on the 'eau', with 320 days of rain a year), and Skagway.  From there we sailed to Glacier Bay and spent a day marveling at the immensity and beauty of several glaciers.  Then it was on to our debarkation at Seward.  From Seward, we opted for the train excursion to Anchorage, then another train excursion to Denali, then a coach excursion to Fairbanks, and our flight home.

This bread has a history in experimentation. The other day I was contemplating what sort of side dish to have with smoked chicken and decided to try a savory porridge polenta style but made with various coarse ground grains. The mill was set on its widest and some barley, oats, Einkorn, rye,and Durum was ground, to that mixture some grits were added so that it came  to 1.5 cups.

Multi-grain Levain – August 14, 2015

Finally, the air has cooled enough to go and into the garden and grill.  What better way to showcase your favourite homemade hamburger with a lovely Spelt hamburger bun.  These buns are perfect for hamburgers because they have just the right amount of resistance in the crust to hold all the trimmings but are soft enough to avoid a messy squidge out when you take a bite.  for details stop by mybreadandbrot.com

So, my first loaf turned out really well. But I thought maybe I would tweak it a bit and see if I could adjust the flavor a bit. The original recipe for the levain was 35% in the final build. I decided to up it to 50% so that more of the whole wheat flour would be in the preferment. Certainly made for a very active dough. I only bulk fermented for a little over 2 hours and the final rise was a little over an hour.

I am always amazed what Lucy manages to come with in her spare time when no dreaming up bread recipes.  This week she has developed a new piece of software that turns an existing piece of hardware into something truly unique and transformative for all bread bakers.