I did it: finally found a way of resolving a couple of oven problems and made a nice loaf of whole wheat bread from Leader's book.
This 4th of July the party at my house was my kid's party! As I looked out across my yard at these adults that I watched grow I thought about how independent they are! My son a C.P.A. and my daughter graduating next year from college and already doing her internship. Frank, my son's friend since playschool, working in accounting, living in Philadelphia. He has a really sweet girlfriend and I must say I am proud of him! Ray is on his way to Law School already has a degree in accounting. He also is living in Philadelphia! I am proud of him!
Calzone "Wood Fired" of course! Mmmm...
Bread Adventures in July [finally edited to include a few pictures, and remove the original apologetic whingeing!]
This academic year seems to have gone on longer than any I can previously remember. I still have a few assignments to mark for late submitting Hospitality students...maybe I should be getting that out of the way this weekend? However I thought it would be more fun to write up the detail of the breads I've been making this month instead!
We've seen it before - a person goes "missing" on TFL.
But I'm still out here and kicking. Just not baking.
My time in Okinawa "morphed" just a bit and I'm still commuting across the Pacific. I've already survived earthquakes and tsunamis and now am looking forward (not) to typhoon season. It's a beautiful place, but it has a lot of ways to kill you (won't even mention the snakes, spiders, and cone shells -oops, I did...)
I was wondering if anyome has a fromula for the Spanish pan de orno? I have found some vague references to it, but not any solid formulas. Please help!
Ryan
I've been taking it easy with the baking lately due to the excessive heat in center city Philadelphia, which has been hovering around 100 for the past few days now. I always feel guilty running the air conditioners and the oven at full tilt simultaneously, half expecting Al Gore to knock on my door and give me a lecture. Regardless, I had the itch to bake, and so I went back to one of my favorite recipes, the Vermont sourdough from 'Bread'.
Levain Build
