Since my baking got serious lately, meaning that I bake minimum once a week, most of the times two or three times, I thought it might be useful and nice to open a blog here and share with you my successes and especially my problems regarding bread.
Why not? I know rye bread is traditional. But when one’s spouse doesn’t care much for rye bread, and suggests Challah, what is one to do? Easy answer: make Challah.
I have been meaning to make some English Muffins for a while now and wanted to try to use my fairly new Wild Yeast Water Starter as the levain instead of yeast. I tried a recipe I found on The Fresh Loaf last week and unfortunatley it resulted in hockey pucks. I decided to try a sourdough English Muffin recipe I found on The Fresh Loaf and convert it to using WYW as the s
Just made my second loaf of Rye bread, I must say I'm really enjoying baking with rye flour! I used Petra's recipe from Chili und Ciabatta Blog http://peho.typepad.com/chili_und_ciabatta/2007/08/bbd-3-100-rye-s.html
I was really pleased with the way this bread turned out, even my son who only eats white bread loved it! I'll be baking this again :)
With the 110 F days of summer upon us, all baking and most cooking is done out doors on the grill or in the mini oven moved outside. It has been a while since we did pizza on the grill so out went the stone to preheat at 650 F.
The lemon cheesecake has been trying to bust into other posts recently so we though it needed a blog of its own.
This is not the normal NY Style that we love to no end but one where the egg whites are whipped to nearly stiff peaks and folded into the rest of the batter.
We really like kjknits SD English muffins and have made them several times. This time we decided to make them circles instead of irregular shapes cut with a dough scraper and we wanted to get some YW working in there too.
Franko had me drooling with his post and kind sharing of his pate recipe. No question about it I love pate - all kinds. Now that the larder is full of some fine bread to spread some kind of pate on - it was time to make some. The French are masters of making what they have on hand into some kind of Pate Maison - and it tasting great - especially on bread or toast.
