Blog posts

I have been reading up about starters, decided to jump in and find out what it is all about.  I tried doing the 1 Tb. water & flour deal that was on a recent thread but did not have very good luck that way.  Then I read about the pineapple juice starter, so I started up two, one with AP flour and one with WW flour, only I used orange juice instead of pineapple juice.

I've been lurking for a while, reading and digesting and I've been struck by how awesome the community is here and so I decided to start chronicling my new bread adventures.

My current bakes over the last couple of weeks have been:

Sending this to Yeastspotting.

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First, it's the ciabatta made with my usual 36 hour baguette dough (with higher hydration to be about 81%).

KAF Sir Galahad (AP) 95%

Fresh Milled Rye Flour 5%

Hydration 77%

Levain (25% of the flour is Whole Wheat, 100% hydration) 25%

Salt 2%

My husband and I grew up in New Orleans. It is a tradition to use up the rich fat foods on this day, the day before Lent begins. Buttermilk pancakes were the order of the morning. We have a vintage griddle from early in our marriage...42 years this past Friday. Husband made his wonderful buttermilk pancakes. I sliced the berries and my best friend had sent me 2 jars of his homemade maple syrup from his trees in Wisconsin. What a great way to start the day and to savor our rich lives. c

  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

I joined in on The 3 Twisted Sister’s GMA bake this week to do a Valentine Rose.  The premise was to do Vienna bread dough and make it into a Valentine Rose somehow.  The GMA’s posted their fine examples yesterday so this was a tough act, all 3 of them, to follow.  But, we had the last of our left over panettone to use up and on our side.

It has been a while since i have posted any thread, baked any bread, or joined in any conversation with the TFL community. 3 months have elapsed since the day i had my spine fused, and i now feel good, and have recuperated enough to be able to bake bread again.The bread shown is one of my favorites: Hamleman's Whole Wheat Multigrain.

As far as pain, it is mild, yet tolerable. I have removed the brace now, so i can bend easily.

A month ago, the three gmas baked a great looking lemon anise seed tea loaf from Dan Leader's book 'Bread Alone'.  Having lots of lemons and being a lover of all things anise (including anisette), I decided to bake a loaf for us to have with tea in the evenings.  I up'ed the lemon flavor by adding a teaspoon of limoncello to the lemon and simple syrup glaze.  Haven't cut into it yet, but it makes a very big loaf of tea bread.  It is baked in a 9 x 5 inch loaf pan and rises in the oven to fill the loaf pan to the very top.  In baking this, however, I did find the 30-