Blog posts

Green tea and red bean are the food pair that I love.  The bitterness from green tea complements the sweetness from the red bean paste really well. I have the left over of red bean paste I made for my homemade green tea ice cream last week. I have a big container of it and I don't like to see them going to waste. So, it makes a perfect timing to get on baking some green tea bread buns.

[Note: after the very detailed bread-making posts of recent weeks, I think it's time for something a bit more....ummm lesser].

It was a dark and stormy morning.  I woke alone.  I looked around.  Someone had set the clock back an hour.  Strange.  If today is an hour longer than yesterday, and no one else around, I should probably bake something.

It's been a long while since I posted.  Summer came and bread baking was put on the back burner.  With fall comes colder temps and more time around the house, so back to bread baking I go.  I've actually baked quite a few loaves in the past weeks but have not posted them.  Anyway, I won't attempt to catch up but will post today's bake at least!

It's been quite a while since I've made a rye bread, and I've been missing it. I've been admiring the ryes other TFL members have been making, especially those with a very high percentage of rye. I've also noted the comments about the special sweet flavors reported when hot rye soakers or mashes have been included.

Hello, This is my second try making Chad Robertson's Country Bread, from his book, Tartine Bread.
I am enamored to say the least! I will be coming back to this again and again - it is SO good.

I was away from home and baking for a long time, but now I'm back (at least in the way that I count as being "at home.")

I had the chance to be with one of my oldest friends and some of his friends the other night and it hit me like a ton of bricks that my time in Okinawa had changed me in some pretty profound ways and that I will never be quite the same person ever again.  I think it all came out on the plus side, but the changes are real.

 So why keep baking the same old bread?  So I decided to goose up some of my formulas.

Now and then I need toasted bread. The supermarket varieties are, of course, off limits. A loaf that yields without putting up any resistance to my probing finger is not worthy of a Schwarzwald ham or Fontina topping. I want my toast delicately softening when I spread it with butter - not disintegrating into mash!

Late Wednesday night after a long day at work, I found myself in the kitchen grinning devilishly at the thought of what's to come. Focaccia!