Blog posts

Loaf Rise to Canterbury: Our Journeys with the Yeast

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Our Crumb on 27 Dec 2012 at 07:46

According to Floyd's clock, it has been exactly a year since I emerged from lurkdom @ TFL.  So it's a good day to thank our gracious and attentive host for his hospitality at The Loafers' Inn, and as well to thank Floyd's far-flung guests who have enlivened and enriched my bread journey so generously over the past twelve months.

Bagels Experiment

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Beka on 26 Dec 2012 at 20:15

What's fun about working with natural yeast is that I can throw together anything and just play around.So I just watched a couple of videos on bagels, and made 4 bagels of my own.The photos are from my phone, so they're not very clear.

 

Pain au Levain

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dmsnyder on 26 Dec 2012 at 17:34

A neighbor and I have a 15 year old tradition of exchanging baked goods at this time of year. His wife always bakes a delicious rum and nutmeg-flavored cake, and I give them a loaf of bread. This year, my gift was a 1.5 kg loaf of Hamelman's pain au levain. 

They say "fences make good neighbors," but I think exchange of fresh-baked goodies does too.

Portuguese Sweet Bread

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krasnyja on 26 Dec 2012 at 10:16

For the holidays, I decided to move away from the typical four ingredients and go with somethimg richer.  I remembered that when I was perusing the BBA book, I found a recipe that caught my eye - Portuguese Sweet Bread.  I hope you enjoy some of the pics tha I took along the way.  The bread turned out great, even though I was missing some of the key ingredients, like shortening and lemon and orange extracts.

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