Blog posts

ha ha ,, just kidding:)

They sure puff up heaps for a flat bread.

Mmmmm Flatbreads

For a recipe with bugger all in it, they taste scrummy.

I have to say that dipped in Olive oil and lightly salted would be sublime.

Mmmm and it is a fabulous, fabulous base recipe to make many other weird and wonderful flat bread/ stuffed bread recipes.

I had thought that, when I retired, I would tackle more complex breads and pastries. So far, my inclinations have been otherwise. I have been working on simpler recipes that can produce good breads with lesser time demands. Go figure.

I stumbled on an unfamiliar flour at a Wholefoods before Thanksgiving:  One Degree Organic Foods (ODOF) Sprouted Whole Wheat Flour (Disclaimer: I have no affiliation with ODOF and am just a new and satisfied customer).  I was intrigued by the "sprouted" part, impressed with the packaging and bought a 5#

and they didn't murmur a word!!

It is a DIRTY word in our house.....

gobble them up!!

he he he...crafty me !!

Those naughty greedyboys LOVE the Florentine rosemary and raisin buns....

My yeasty mojo is back, I think!!

Should that be I hope?

pane al latte

What with Sundays cunning slipping in of the wholemeal and todays yummy little morsels....

 I have even started looking at the "Must try " list again...

Think its a definite!!

This is my first go with Maggie Glezer's Pandoro (from Artisan Baking), and all things considered I'm quite pleased with it.  There are two amazing things about this bread.  The first is how something with that much sugar and butter can be so light and ethereal-  I'm stunned by the texture.  The second is the balance of flavors.  It doesn't come across as too eggy, it doesn't taste only of butter or vanilla, and it isn't obviously a sourdough.

Got it right, at last!

Berliner Landbrot -

70% Dove's Farm light rye

30% Bacheldre Organic Stoneground Strong White Flour

During his apprenticeship the baker Tom Roetz investigated the behaviour of machine-prepared rye preferments vs hand-prepared rye preferments using  a standard "Berliner Landbrot" formula.

My version of "Berliner Landbrot" is adapted from his paper, which is available online:

http://www.lefa-berlin.de/downloads/TA-Roetz.pdf

SILENT!! while you eat these gorgeous doughnuts!!

Shhhhhhhhhhhhhhhhhhhhh.

Hole in one:)

As you can imagine, these go down with the greedyboys a real TREAT!!

I am not sure though if its the doughnuts or the sugar that holds the most attraction ….

Alex and I made some mini ones, some holey ones, some full ones, a kiwi one and one or two jammy ones…

Hello,

I participated in World Bread Day in October, and wanted to bake an “Overnight Bread” for November’s Bread Baking Day.

putting this on here as its definetly a yeasty product:)

Not sure completely yet of the fresh loaf's definitions of what is and isn't allowed:)

Taken directly from my greedybread  blog... ENJOY!!

Mmmmmmmmmmm

Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).

So delish, I have to show you straight away before making you wait till the end.