Blog posts

A couple of days ago David G. posted this recipe in his blog here.  Being a chocoholic that refuses recovery or treatment, I could/would not resist the temptation to indulge.  First, though, I must point out in my defense that I have never baked a biscotti before.  Ever.  They came out well enough to rapidly become an endangered item in the kitchen though!

Day 1: The Preferment

This is my take on Bon Appétit's Thyme Gougères. I subbed chives for the thyme, and used finely milled hard white wheat for the flour. I also hedged my bets with 1/4 teaspoon of baking powder. These are cheesily delicious, and are begging to be filled with something (duck liver patè maybe?)

Nat has booked us a well deserved weekend away from the city rat race in the hinterland north of Brisbane as part of my birthday gift. This means a weekend away from the kitchen and the endless washing up I seem to create. 

Nat adores the Rye and Caraway loaf from the Bourke Street Bakery cookbook. So I have baked it for her/us so we may take it away with us for picnicking and the like.

Detmolder stage 2, Russian Rye production sourdough, new wheat starter, 200% rye starter

It's that time of year: time to think about the upcoming holidays, the New Year, and our 6th Annual open house. Taking a note from the ancient Incas, I thought "chocolate and chili.?

Hmm-m-m-m."

Almost nailed it first try! The chipotle heat shows up late on the back of the throat. One of those, "There can't be chili in this cookie!?" moments.

David G

Sending this to Yeastspotting.

Index for my blog entries

White bread.
I hope I write well in recipes? I do not know English and turn machine.
Send a few photos because he was angry a lot of photos!
I'm sorry, I do not want others to take the whole page!

RLB Bread Bible - Pugliese with durum flour.  

This is a recipe from one of my favorite breads.  I baked this bread about the same time to the day last year.  Here it is posted with a link to another posting with a recipe in the blog as, you can see, I do enjoy eating and baking this bread.   

I proofed the biga, dough and final proof in my new Brod&Taylor home proofer.