Blog posts

The oven that was in our new house was pretty much the cheapest exposed-element electric that they could find when they did the kitchen remodel pre-sale. We replaced it with a Frigidaire FPEF3081MF, from their 'professional' range. It's my first glass-topped unit, and my first convection oven (sadly, no steam). While I still can't find the (in a box somewhere) stuff I need for breadmaking, I used it last night to roast some potatoes and carrots and a pork tenderloin. 

I don’t know why I sometimes push myself to the extremes, but I can’t resist having excess ripe sourdough, without putting it to good use. I have adopted a lazy method of feeding my starters prior to my weekend baking, and building it to a leaven similar to the ones used in Hamelman’s Bread. No planning involved as to which bread I’ll bake, and I often end up with an excess leaven when I decide to change my recipe at the last moment.

This was my third year to enter the county fair. I finally got somewhere with my baking. I'm not saying that I've got to where I want to be but I think I can at last say that I'm close to the end of the beginning. I haven't gotten that far with Photbucket this year.

I love the idea of a rustic "ploughman's lunch", so I thought I'd try to replicate the experience (or, at least, channel it) via a savoury bread.

I started with a beer-bread base inspired by Dan Lepard's stout loaf recipe, only using an ale rather than the stronger stout:

We, counting my fine apprentice,  have wanted for some time to make an olive bread that was loosely based on Nancy Silverman’s fine loaf that she did with Julia Child on Baking With The Masters.  But, since the girls at home despise olives except for olive oil, this want has gone unfulfilled for what seems like forever.

On a flying visit to Dorset my family and I stopped off in Sturminster Newton to take a tour around the water mill. Wonderful! A very informative and interesting tour provided by delightfully friendly staff reminded us of times gone by. Fully automated machinery that is surprisingly old for the ingenuity. I highly recommend this tour.

I am retired. This is the first full week since I retired, July 31. Already I see big problems. I no longer have to limit my baking to weekends and vacations. In principle, I could be baking bread any day ... or every day. But, I do not need to be eating more bread than I have been eating. I will certainly be gifting more loaves, but I have to find a new equilibrium. Ah, well. Life is good.

Anyway, this explains how I happen to be baking bread mid-week. 

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