We were invited to join friends on their caravaning holiday in Darwin this year, we did a similar holiday meeting up in Broome 2 years ago and had great fun. Bob and Joan are retired and are part of a large number of Australians known as grey nomads, they tend to travel north to the tropics to avoid the cold weather and head south when the weather gets hot.
Last week HeidiH posted about her Heavenly Hard Rolls. I've made lots of rolls but I don't think I ever went after an actual hard roll with a soft chewy crumb before. So I called Stanley Ginsberg at nybakers.com and ordered some Pivetti 00 Rinzfornato flour since Heidi was so excited with her results. I really like that I have access to what I consider exotic ingredients at a reasonable price with Stan. The couple extra bucks for shipping is a bargain to be able to use premium flours for a special project in my opinion.
This is a bit of a cowboy post, a cake blog rather than a bread blog. I took a holiday, flew to Moscow for a few days, meaning I had to put my bubbly starter to sleep for a few days. I am eagerly waiting for it to wake up now, but I wouldn’t wait another day without baking something.
Two weeks ago, we were nearing the end of a week's vacation along South Africa's southern coast. We had stayed in Kenton on Sea, Port Elizabeth and Plettenberg Bay. On our way back to Plett from a day trip to Knysna (who knew it would be in the middle of their Oyster Festival?!), we passed a clearing beside the road with a large banner proclaiming "Saturday Market". Not knowing quite what to expect, we made plans to return the next morning to see what might be available.
This recipe is from The Bread Book by Linda Collister and Anthony Blake and it was the second serious bread book I bought about 17 years ago. It was quite forward thinking for its time as all the recipes include weight measurements (metric and imperial). It is still one of my favourite bread books and it is definitely worth a buy. It has really good photographs.
Hello All, I am new to this site and have found it very informative. I have been away from baking for a little while and returned this week to try the 1,2,3 formula I found here. The dough ended up a littlte to loose for my liking but tasted great. The pictures below of those loaves. The pictures at the bottom are from my 2nd batch baked Saturday morning with a much better shape.
There was much discussion recently about TFL t-shirts and good logos and tag lines and the like (http://www.thefreshloaf.com/node/23436/interested-tfl-tshirt-ballcap).
I like the motto "Make Loaves, Not War". Here's a couple pictures. Maybe with some photoshop magic, this could be a t-shirt design.
This is a bread that came from having too many different flours in the house at once. I went to the freezer intending to make another bread altogether but saw these flours and thought, "beans and corn, classic!" Beans and corn and chiles? Even more classic! This was to be my sourdough salute to the American southwest, except... the bread never really worked like I wanted it to. It's not a bad loaf, it just isn't making me as happy as I thought it would. Hmmm...
Pain de Mie with Wheat Levain, Exploding Mixed Leaven Pain de Campagne and a 90% Rye Sourdough made with the Three Stage Process
