Blog posts

Greetings everyone!

After I try to baking country bread from one month ago. Many failed stone bread enter my stomach. So my stomach start to strike now,"I want soft, sweet, oily bread...(^_^)" 

 I have no any special patterns for baking. Maybe baking bread like buttermilk cluster is a good idea for me. I can try to use my pot again(^_^).When I see GSnyde very nice Challah photos in Thanksgiving, I like this Challah so much.  I try to braid my first braiding pumpkin bread this time. I'm not sure, I hope they're also Challah. 

Trying to lose weight as a bread baker is really the pits. It is really cramping my baking frequency! But with the holidays coming I wanted to make some "decorative" bread so I decided to give the Epi another try. While previous efforts were not necessarily failures, I figured it would be a good chance to explore my skills (whatever they might or might not be!)

Saturday's game plan was to do a turkey dinner with all the trimmings for some of our South African friends.

This weekend was devoted to experimenting with fruit yeast, and a second go at an old favorite. While I was waiting for my apples to ferment, I was also nurturing a levain for David's famous San Joaquin Sourdough. My first trial at the San Joaquin had been okay, but fell short of David (dmsnyder)'s example, leaving room for improvement.

Butter didn't smoosh in my bag on the way to work. Quite handy I think!

Recently, i've been suffering from BDS between bakes, or when my bread reserve dwindles.

Should i feel OK with that? I don't know.. am i not getting a Life? Possibly, yet, I may just be another Home Baker. I can live with that ;)

What's itching me further is that i, like many, was diagnosed with a mild Lumbar disc hernisis, and therefore with no Bread on plan for the week end.

I'll be baking, nonetheless.

Alternate titles for this post: "Saturday, Sunday and Monday Baguettes", or "Why my wife thinks I'm crazy, but fortunately isn't sick of baguettes yet".

My Foundation Degree students were making their own breads using pre-ferments a couple of weeks ago.   Both a "Biga" and a "Poolish" were available for their use.   They made some very fine pizzas, and an assortment of flavoured breads.

Once they had weighed all their pre-ferments, I noticed there were some "leftovers".