Blog posts

http://vimeo.com/48925507

My guy, Paul, is a lover of bread. In particular, he loves a good baguette. Through him, I have been initiated into the life of baguette enthusiasm.  A good baguette is dark and crusty on the outside, fluffy and light on the inside. That seems simple enough, most baguettes should fit that description vaguely, but there is a scale within that description. In France we found that the artisanal handmade loaves are usually best and everything else is, well, not best.

Here are a couple photos of my latest breads.  I also had some cinnamon rolls, but they're already pretty much gone.  Hee!

Buttermilk and Honey Whole Wheat Sandwich Bread, recipe courtesy of JMonkey.

Finally the final edition of the Parade of Sandwiches and Other Stuff'

Eat your heart out Ian.  Kitties  on a Folding Bread Mastabe!

In a recent post I suggested this combination. With All Hallow's Eve only two weeks away, while originally planned for Thanksgiving, I decided to give it a try now.

Here's the recipes: Pumpkin/Pecan Biscotti and Candied Pumpkin (an ingredient)

Pumpkin/Pecan Biscotti

Ingredients

2-1/4 c (282g) all purpose flour

I began the process of creating my own sourdough starter yesterday.  I am using SourdoLady's wild yeast recipe.  I will be feeding it for the first time today, and I am so excited.   I had no idea it could be so easy to make my own. 

After nearly a year of silence, I am back, and what a way to come back – with a Cake!!

I think this is more of a bread site, but what the heck – cake is cake, right :)

Full recipe on my blog here

Hello Freshloaf patrons!

I've been lurking around the website for a while now, and I have tried dozens of recipes.  I LOVE THIS PLACE.  I truley feel like I'm at home.  I have been baking my entire life.  I began baking at my grandmother's knee as soon as I could.  She taught me a lot. Unfortunately she is no longer able to bake in her own home, so I inherited her baking tools and I am determined to carry on her tradition of wonderful baking. 

Ok, I'm officially frustrated. My first boule turned out pretty good, thought maybe just the shaping needed some work. Since then my past two sourdough boules have gone haywire and here are the results of this weekend's bake. Looks decent from the outside but just wait..

Crumb...tight in places...

what the heck is this...That's definitely the bottom...

I had a hand at making a sourdough Limpa loaf similar to something I had at a potluck recently.  The Limpa I had at that party was very moist, around 50% rye, and flavored with molasses, fennel, caraway, anise and perhaps orange zest.  I found a recipe that may well be the same one HERE, and followed it.  I decided to bake it as a pan loaf instead of as an artisan loaf because the dough is extremely moist and (because of the high rye content) incredibly sticky.