Blog posts

Hello to the gang...

tattooedtonka on 5 Dec 2007 at 15:51

After a lonnnnggg summer of gardening, working on the house, and work in general. I am back, and I am glad to see alot of the old gang still here.  JMonkey, ehanner, browndog, AnnieT, bluezebra, bwraith, and the rest...HELLO... Nice to see you still around. And of course hello Floyd, nice to see some of the neat tweaks to the webpage.  To everyone I have missed out on meeting, hello, I look forward to talking bread with you.  Hope everyone had a great summer...... Its nice to be back.

Facebook page for TFL

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Floydm on 4 Dec 2007 at 16:35
Hey Facebook users... I added a page for TFL there too. Check it out: http://www.facebook.com/profile.php?id=7599145950 I'm still working on tuning it. Ideally it'd be just as easy to stay in tune with what is happening on TFL there as it is in any other RSS reader. Personally, I watch TFL activity in a number of places: on My Yahoo page, on live journal, now on Food Buzz, and via email updates too.

Absent for a bit

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Floydm on 4 Dec 2007 at 14:40
My laptop has been in the shop, so for the past few days I've only been on the site long enough to check that there was no spam. That said, it looks like there have been some very good posts lately, like ehanner's garlic bread and bwraith's recent blog posts. I have some catching up to do. I did bake this weekend. I tried a sourdough with chocolate chips. I added milk and some sugar to the dough and bumped up the amount of starter to around 10%.

Potato Bread with Roasted Onions

Toast
fleur-de-liz on 2 Dec 2007 at 16:06

Here is a Potato Bread with Roasted Onions from Jeffrey Hamelman's Bread. Nice moist crumb, crackly crust and lots of flavor. It's a yeasted dough with a pate fermentee. I shaped it in the fendu style, as recommended by Hamelman. Next time I will initially roast the onions a bit less, as they end up a bit too toasty after the long bake required of a potato bread.


Susan and Jmonkey's Sourdough

Toast
AnnieT on 2 Dec 2007 at 11:16
I'm not sure who mentioned this loaf recently, but many thanks to whoever it was. Just took the loaf out of the oven and it is lovely, and I have to admit I was a bit sceptical when I had to refrigerate it overnight. It seemed like a long time for the starter to keep working with the overnight on the counter too. Oh ye of little faith! Another first - I refreshed my starter and put it in a small jar and it overflowed. What a mess, but I guess it is getting stronger? There are HUGE snowflakes falling past my window but so far it isn't sticking, A.
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