Blog posts

9:30am-

Up until now I've avoided doing anything whole wheat, just because I've gotten the feeling that whole wheat bread is a little more finnicky than its white bread cousin.  However, I don't want to be a one trick pony, so on our last grocery run I closed my eyes and tossed in a bag of King Arthur's Whole Wheat Flour, praying that whatever resulted would exceed the $4.00 of the bag's worth (I'm still on the look out for flour in bulk so I don't have to re-up every two or thee weeks.) I'm soaking the flour now. The anticipation of the loaves to come is already killing me!!

I didn’t think I would be baking at all. The little hobby that supports all this baking fun was keeping me away from home and oven.

However, I am working for a client who employs a chef to prepare meals for the executives and he graciously lent me the executive kitchen for the day (and the evening before.)

At the start of a new year I find I am torn somewhat. I know in my head that the 1st of January is just another day flowing in from the previous but my heart speaks to me of time spent in reflection and questioning before looking forward into the next 365 days of my life.

How do I want my world to look? How do I want to colour and decorate it?

[url=http://www.flickr.com/photos/67856223@N06/6625781989/][/url]

http://youtu.be/hbGGE10iYDM

I hope you know to watch!

This is me!

Pami és Micó játéka.

A couple days ago, I blogged on my bake of a San Francisco sourdough bread based on Larraburu Bros. recipe as described in the 1978 Cereal Chemistry article by Galal, et al., as cited by Doc.Dough. (See San Francisco Sourdough Bread using Larraburu Bros. formula.) It was a delicious bread, but it lacked the sourdough tang usually associated with San Francisco sourdough. This blob describes some modifications of the recipe.

This loaf came out a little flatter, which is why it wasn't sold and I cut if for photos

But color looked good and crust was crisp

Crumb was nice and soft

…and moist and glossy

That is not the question.  But how to steam?  Ah, there's the rub (with apologies to the Bard).