Blog posts

I have been very interested in baking with an organic sprouted wheat flour.  

I've read so many good things about it's health benefits and it's exceptionally delicious flavor.  

I ordered a few small bags of Arrohead Mills Organic Sprouted Wheat Flour.  The price is a bit dear for these little bags of flour.  I'm so happy with the flour.  I can't wait to make a carrot cake.  Free shipping from Amazon.com and the flour had excellent reveiws.  

I have been writing down lots of brain-storming ideas sice doing the macarons out of Bouchon Bakery. Tonight was my first attempt at one of my ideas, a s'more macaron. The recipe needs some adjusting. I'm really happy with the result. I will post more as the project continues.

Yay, That's It! Or so.

/* Update: Photos of the finished panned loaf at the end */

This is the crumb I am looking for! Quinoa sourdough bread, gluten free!

Unfortunately -

closer to the centre of the bread I get this crumb:

The gummy bit near the bottom tells me that something is wrong with my baking. Right now I have another Quinoa loaf in the oven, panned, on a lower heat. We'll see what happens.

But first about the bread above.

Today in case you haven’t guessed we are off to Germany. Not a country I have been to apart from a short stay at Munich airport and Frankfurt Airport in the dead of night and early early morning!!

So without further ado….  What are we aiming for today?

   I have made several variations of breads with cherries with different formulas and flour combinations.  While several of them were very good, none of them really tasted exactly like I was craving.  I wanted a soft tender crumb with a strong cherry flavor without being overpowering.

I had a hankering for something sweet and PR's cinnamon buns from ABED turned out great last time.  Both raspberries and blueberries, my favourites, were on sale 2 for 1 this week, so I also wanted to bake with berries.  My inspiration ws to take a handfull of rasps and a handfull of blueberries, coarsly chop them and spread them on the first part of the ready go roll cinabuns:

In my quest to make nice Gluten Free bread I was able to take another few steps forward.

I concentrated on developing a good starter and had some interesting experiences along the way.

The flours of choice were Sorghum, Buckwheat, Brown Rice and Qinoa.

The starters were set up from scratch. With Quinoa I also used Rye sour for inoculation.

So, after listening to a program on NPR about the huge variety of bacteria living in the human gut, I decided to try to make bread with a starter. Well, I created a yeast bomb with my first attempt. (no aeration + hi temps= Ka Boom) My second attempt liquified (temp topped 112 that day). I started my third on, so-named Faye earlier today. I used a smaller amount in a mason jar, so.....I suppose I'll see what happens!!

Sorry about the pics but the camera I am using is only 3 Megapixels!!
Tried some spelt in my basic sourdough recipe and I am pleased with the result

The other week I mentioned the fact that we were having a fund raiser for the Cancer Council under the Australia's Biggest Morning Tea whereby you host a morning tea and raise some money for the Cancer Council.