I've seen some lovely variations on E.K. Baguette Monge and it's started my craving. I used King Arthur All Purpose flour and K.A.
Waffles are a form of quick bread, so I thought I'd share a recipe for pumpkin waffles that I've been working on + post some photos of them! Let me know what you think.
The initial mix of dry ingredients...
Whisk to blend...
The initial mix of wet ingredients (butter not yet added)...
So, as you all already know, World Bread Day happens to coincide with Floyd's birthday. This year, I decided to try the recipe that qahtan had posted here in this forum a while ago (which keeps coming up in discussion) for the Guinness Stout chocolate cake.
I am again trying Ed Wood's "San Francisco Sourdough" starter. I began activating the dry starter just a week ago. It took about 5 days to get it up to speed. This is the first bread I've baked with this new starter. It's my "San Joaquin Sourdough" made without any added instant yeast and with KAF Bread Flour.
We are having homemade soup tonight for dinner. Since we've been eating a lot of sourdough lately I decided to make Hamelman's Pain Rustique. A unique bread, attributed to the legendary French baker. educator and author, Raymond Calvel, its poolish preferment comprises more than half of the entire dough weight.
Two pounds of poolish, for three-and-a-half pounds of dough!
Last weekend, I wanted to get my baguette experiments on the way, and used one of David’s (dmsnyder) comments and his wonderful posts (how fantastic to be able to benefit from them and the ensuing comments of the members here) as a starting point. My goal eventually is to try all of his three favorites, the one by Samuel Fromartz and any other styles that catch my attention, to see which one I might favor in the end.
It all started with this picture when I dropped my son at his mate's house for tennis and saw these colors:
I spent my summers on Cape Cod where there were cranberry bogs in our back yard. After the harvest was over there were often many berries just lying on top of the bog that got missed in the harvest and we would collect them and make muffins, cranberry bread and mix them with apple pie - they add a little tartness to the pie that I really like.
View my recipe for Cranberry Walnut bread at
gave Reinhart's Pane Siciliano a go yesterday...followed formula pretty much to the letter...I absaloutely LOVED the flavor of this loaf...something about it was remniscent of hot buttered popcorn....of course there was no cornmeal, or butter involved in the formula. So i'm guessing it was the combo of the 3 day fermentation/proofing process and the sesame seeds and semolina, that evoked that flavor........
