Blog posts

Two years ago Nat purchased Chad Robertson’s Tartine Bread for my birthday and wrote an inscription on the inside cover … ‘To inspire you’ …

When I want to shake things up in my kitchen and try something different this is the book I turn to. I love the restlessness and pursuit of perfection in the stories. For me, this is its inspiration. It is not a manual and it is not a handbook … it’s the story of a journey.

A few weeks ago I finally had some good results with TxFarmer's 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out.  I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe.  I followed the same basic method for mixing and retarding the dough with some slight modifications including

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.