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Greetings all.  After returning from a few weeks traveling (pleasure and business), I have been waking up my starter from a prolonged hybernation.  I was looking through some very old recipes for a straight dough bread to make in the meantime, and I found this recipe in an ancient archive.  In fact, I'm guessing it is one of the first (if not the first) yeasted bread I ever made oh so many years ago.  It is Cottage Cheese Onion Dill, and is very tasty and makes a nice sandwich loaf with its tight crumb.  It uses very little water with cottage cheese and an

I have converted a favorite sourdough recipe to make some loaves made with durum flour.  I decided to just call them my Sourdough Semonlina Country Bread.

I made a large batch of dough.  I was planning on baking them in my WFO.  Plans were changed when Mike told me my car needed to be taken in for a service and we would be going out after it was done.  I just pulled them out of the frig early and baked them up in my EO.

Makes 5 loaves - I have various sizes - I  adjusted the sizes to fit my  proofing baskets.

Sending this to Yeastspotting.

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My friend gave me a large chunk of Serrano ham as gift, combined with some good parmesan cheese, this bread is super delicious.

Light Rye Sourdough with Ham and Cheese

It's almost been a week since the last sandwich for lunch post and some of us are getting hungry.

grilled 50% whole grain with sprouts seeds and nuts,  Amish Swiss cheese with Italian salami with Brownman pickles and pico.

A dinner snuck in there with herbed and seeded ciabatta bun for the hammy, caramelized onion and mushrooms with some baked mini oven wedge fries.

I purchased a FibraMent-D baking stone and everytime I use it the crust burns.  I use my BBQ because the temp. reaches 500 to 600 degrees.

The last time I baked one I elevated the stone using a cast iron dutch oven and it still burnt.  Any suggestions.

Thanks from a fellow baker

Pauly

This morning I was on the way to making some lovely artisan bread using a long-fermented Biga starter but unfortunately I over-mixed the dough! Over-mixing creates a horribly sticky mess and it took me half an hour to clean everything, including my hands. Hopefully those that have experienced this will sympathise.

Pressed for time I decided to make a quick loaf with some improving ingredients available in most kitchens.

A while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others. To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my baking books.

For a long time I wanted to bake this bread. It sounds like home, and it tastes like home.

I am from the Black Forest, here a photo taken during my last visit:

Wolfgang Suepke posted the formula in his blog - quite a nice read because he sheds light on some regional eating habits in Germany.

This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.

To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.

If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.

I figured it was time to make some Rye bread so I converted my whole wheat Desem starter to a Rye sour starter using a 3 step build.  I ended up making way more starter than I needed, but I rather have some extra than run out like I did the last time I made a rye sourdough bread.