Blog posts

I made a new starter few days ago, just to taake photos of the process.

I started with 100g (tap) water, 50g AP flour and 50g rye flour, let it sit 24 hours at room temperature. It almost tripled it's volume.

The next day I switched to a 12 hours feedeing schedule, keeping 75g culture, adding 75g water, 50g AP flour and 25g rye flour. Here are some pictures taken in day 2, 3, 4

A collection of my recent bakes:

Poolish Baguettes

Cut for BLT's

Ciabatta (Craig Ponsford formula)

 This past week (June 5-11) May visited the Back Home Bakery from the L.A.

Hello,
There are a couple of herbs in my garden, that thankfully, come back each year –
I so look forward to when these fresh herbs have started growing!
Chervil is one of the first things to start growing in spring. It reseeds itself, and there will be new chervil in the fall also :^).
I love the tender, lacy leaves and delicate anise flavor.
Golden sage, which I am so grateful made it through our cold winter, is now producing some pretty
golden-and-green variegated leaves.

Time for some herb rolls! 

For no particular reason, this weekend turned into a cheese-baking spree.   I planned to make Curry-Onion-Cheese Bread to take to our friends’ house as appetizers to snack before pizzas baked in their wood-fired oven.  And I was making the pizza dough--the Reinhart recipe from TFL’s Pizza Primer (http://www.thefreshloaf.com/recipes/pizza).  Then I learned that Beloved Spouse wanted to try baking cheese-crackers—a “homemade Cheez-Its" recipe from instructables.com

Hello,

These are three bakes using chile (jalapeno or chipotle) and cheddar cheese (I've had a craving lately for some spicy things!).

The first bake is a Cornmeal Biscuit with Cheddar and Chipotle, an old favorite from Bon Appetit Magazine, March 2006: http://www.epicurious.com/recipes/food/views/Cornmeal-Biscuits-with-Cheddar-and-Chipotle-234118

The baked biscuits (cheesy, oniony, with some background heat from the chipotle); we love these!:

Last week Patrick loaded up his truck and drove up from San Antonio, Texas for the first internship slot of 2011.  We had a busy week preparing for Memorial Day, some wholesale accounts, and two farmers' markets.  Patrick had a bit of practice with all of the bakery equipment including using the sheeter to laminate 75 pounds of croissant dough on Thursday morning.  He elected to stay in the area for an extra week for some rainy sight-seeing in Glacier National Park and finished his stay by helping us and intern #2 (May) on an extra-busy Saturday morning.  More about that

Yeast water Vermont Sourdough with peony...