Blog posts

The Village Baker

Toast
AnnieT on 17 Mar 2008 at 14:14
I walked over to a local thrift store while my car was in for an oil change and was thrilled to find a copy of The Village Baker by Joe Ortiz - for $2! I was able to do a quick scan while waiting for my car and it looks like a keeper. Does anyone have this book? Any comments, favorite recipes, errors? Now if I could only find a used (slightly) DLX mixer... A.

Yeast Bread Baking Attempt #1 - Oat-Nut Bread

Profile picture for user zhi.ann
zhi.ann on 17 Mar 2008 at 01:19

This is from before I actually joined this site - actually this is the reason I joined this site.

Background:

In the States, I baked yeast bread. I had one recipe - from a craft, not a cookbook, so it used terms I was familiar with rather than the terms I more often find in baking recipes now that I'm looking around. It was a honey-whole wheat bread. I found all the ingredients in my local grocery store, used that recipe with no alterations except substituting applesauce for half the butter, and I baked it every Saturday, never with a problem.

Phoenician Gourmet

Toast
Arlette on 16 Mar 2008 at 20:19

Namourah or Halwa Semolina: This dessert is made with Coarse Semolina , mixed with yogurt , eggs and butter, after it's baked we drizzle cold syrup .Namourah or Halwa Semolina: This dessert is made with Coarse Semolina , mixed with yogurt , eggs and butter, after it's baked we drizzle cold syrup .To all my friends the Bakers ,

Banana Bread from Crust and Crumb

Profile picture for user dmsnyder
dmsnyder on 16 Mar 2008 at 14:06
Banana Bread Banana Bread In addition to all the yeast breads, including sourdoughs, Peter Reinhart has also provided us with recipes for other types of baked goods. In Crust&Crumb, he has a Banana Bread recipe I tried for the first time yesterday. Reinhart gives two methods of mixing: one if you use butter as the fat("Creaming method"), the other if you use oil ("Batter method"). I had an attack of self-restraint and used oil.

Home Milled with Malt Experiment

Toast
proth5 on 15 Mar 2008 at 09:24

As promised I did a test loaf with my home milled high extraction flour.  I used .01% of diastatic malt by weight of the flour and baked using my standard "test loaf" formula.  Once again, I went by the numbers - strokes, folds, dough temperature, and fermentation times as for my other loaves.

The results of the .01% malt are posted here: http://i264.photobucket.com/albums/ii183/proth5/Homemilledmalt1.jpg

Subscribe to Drupal blog posts