Blog posts

XXXIII – My Take on Pain l’Ancienne by Flourish Craft Bakery

Profile picture for user lumos
lumos on 29 Jan 2013 at 02:34

 When I encounter really tasty bread from a bakery or at a restaurant, my usual reaction is ‘God, I want to make this myself!,’ and start going back and forth on my palate-memory lane, playing with formula in the attempt to re-create the flavour, aroma and texture I enjoyed.  Many of my bread recipes are born like that rather than following/adjusting the recipes I found in books or on internet.

Recent fun bakes!

Profile picture for user Skibum
Skibum on 28 Jan 2013 at 17:56

I have recently been seeking out new recipes to try, both for the flavour of new breads and the fun of trying new things. One of my favourite recent bakes is P. Reinhart's Many Seed bread which has become my favourite toast bread:

A good combination rum raisins flaxseed and walnuts

Profile picture for user evonlim
evonlim on 27 Jan 2013 at 23:51

weekend baking for friends.

baked a couple of breads for my friends. using Chad's formula for country bread. 500g brown bread flour and 250 gram AP. 150gram wholewheat starter at 75% hydration. 520gram water and 20gram of rum. 150gram raisin soaked in rum. 150gram toasted walnuts. 30gram soaked flaxseeds. 

Sourdough Buckwheat Rye Flax Blueberry Muffins

Toast
letrec on 27 Jan 2013 at 22:25
I've been baking a lot of sourdough as of late, and since I'm stubborn I don't ever refrigerate any of the starter and maintain it exclusively on the counter. While this lends to a vigorous starter it also encourages (ok, demands!) frequent baking, or you're going to either end up with the starter that ate your kitchen, or be exceptionally wasteful by refreshing the starter so frequently.
Subscribe to Drupal blog posts