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OK, so I came up with a general recipe last night that would scare the socks off even the meanst ghoul. I need some input though.

It's going to be a zombie bread. I want to make a sourdough with a mix of AP and Whole Wheat and, the best part, I want to use squid ink as part of the hydration percent to color the loaf black and add pistachios and cranberries for color and flavor. The thing with squid ink is that it is salty so I'm trying to figure that part out. 

Any comments?

We've been having a lovely fall here in BC and I've been getting back into the baking routine.  These sourdough loaves were shared at our Thanksgiving dinner.

Then we had pizza night a couple of days later.

We wanted to take a new look at Pierre Nury’s Rustic light Rye from Daniel Leader’s book ‘Local Breads’ that ZolaBlue posted about here:

Yesterday when I woke up and saw Phil’s post on Word Bread Day I knew we had to get cracking in order to get some kind of bread at least started on this world wide day devoted to bread.  Phil’s and Ying’s fantastic posts this week using figs seemed like a good place to start - not that my attempt would add up to half of their masterpieces.

To those interested in bread braiding I wish to inform that I have published "The Art of Braiding Bread ", an e-book available at Amazon, Barnes & Noble and Smashwords

The book is now sold exclusively through: 

https://myfoodaddress.blogspot.com/

Just made the Rich Sourdough Barches from Inside The Jewish Bakery for the first time.

The dough is a bit wetter than I am used to for Challah, but still manageable.

The taste and texture are great!

Thank you, Stan and Norm!

Hello everyone, and Happy 'World Bread Day'!
Here are some breads baked over the last while, lovely flavors from different countries :^)

First go-around with Epi's and Fougasse, so critique but be kind. Just messin...they are all the Pain de Campagne recipe from BBA. Absolutely delicious bread!

Then just a boule...

Sending this toYeastspotting.
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