Blog posts

pizza night!

Cheers,

Wingnut

Okay, I got rid of the baking soda in the bread.  It doesn't taste like baking soda anymore.  I added 1/4 cup honey to the bread instead of diastatic malt, added zest of one orange and one more cup of oatmeal substituted for about that much flour. 

Results- better but still not a loaf to write home about, rather bland in flavor.  My husband says it's not near as flavorful as the 100% whole wheat bread from Peter Reinhart's Whole Grain Breads.  Hmmm, what to do next? 

I am very new to this but im a great chef and baker...I could cook just about anything. I am very young but very experienced.

My friend Eric was stopping by to go to lunch yesterday so I told him I would bake bread for him to take home.  He requested something simple and plain.  I don't do simple and plain...it's just not part of my DNA, so what I came up with is as close as it gets!

This is an Irish bread very similar to an Irish Soda bread, except an authentic Irish Soda bread only has flour, buttermilk, salt and baking soda in it's ingredients.  

Since I have 'Sylvia's Irish Soda Bread' recipe on my blog.  I wanted to add the Irish Buttermilk Bannock as well.  Here it is a very traditional type bannock, which includes raisins or currants and eggs.  Quick, easy and tasty to whip up to enjoy at teatime or anytime.

Irish Buttermilk Bannock

Pre-heat Oven 350F

For weeks I ventured into the herbal and spicy world of Southeast Asia. Cambodian mint, Thai basil, black and white peppercorns, cassia, cardamom, ginger, turmeric, galangal, lemongrass, kaffir lime leaves, star anise, and so on...

For days I spent fine-tuning an Indian beverage called masala chai---a brew consisting of black tea, milk, sugar, and an assortment of spices and herbs.

Hi Everybody,

this is my first post on TheFreshLoaf, though I've been starting in amazement at everyone's baking for quite some time. This is my attempt at Iginio Massari's Colomba Pasquale recipe from his book "Non Solo Zucchero vol.II". I'm not sure if this book is available in English yet. I bought my copy in a shop in Milan. This version seems to be quite a bit richer than that found in Cresci, and presented me with a number of difficulties :) Please be kind!

First impasto tripled in volume

The quest for the New Your bagel continues.   This time we lowered the hydration 2% to 56%, used more barley malt, used 27% whole grains (the bulk of which was whole wheat in the dough flour to try to mimic first clear flour) and we used AP with VWG since we didn’t have any bread flour.

Messing around with flavors I like and see if the will work in bread.

the first one is Toasted Fennel Seed and Roasted Carrots Whole Wheat.

The next is Flax and Sunflower Seed Whole Wheat.

Anyone use one of these grain mills for a Kitchenaid Mixer? Any feedback on this mill would be appreciated.

http://www.kitchenaid.com/flash.cmd?/#/product/KGMA/

Cheers,

Wingnut