In a recent post I suggested this combination. With All Hallow's Eve only two weeks away, while originally planned for Thanksgiving, I decided to give it a try now.
Here's the recipes: Pumpkin/Pecan Biscotti and Candied Pumpkin (an ingredient)
Pumpkin/Pecan Biscotti
Ingredients
2-1/4 c (282g) all purpose flour
I began the process of creating my own sourdough starter yesterday. I am using SourdoLady's wild yeast recipe. I will be feeding it for the first time today, and I am so excited. I had no idea it could be so easy to make my own.
After nearly a year of silence, I am back, and what a way to come back – with a Cake!!
I think this is more of a bread site, but what the heck – cake is cake, right :)
Full recipe on my blog here
Hello Freshloaf patrons!
I've been lurking around the website for a while now, and I have tried dozens of recipes. I LOVE THIS PLACE. I truley feel like I'm at home. I have been baking my entire life. I began baking at my grandmother's knee as soon as I could. She taught me a lot. Unfortunately she is no longer able to bake in her own home, so I inherited her baking tools and I am determined to carry on her tradition of wonderful baking.
Ok, I'm officially frustrated. My first boule turned out pretty good, thought maybe just the shaping needed some work. Since then my past two sourdough boules have gone haywire and here are the results of this weekend's bake. Looks decent from the outside but just wait..
Crumb...tight in places...
what the heck is this...That's definitely the bottom...
I had a hand at making a sourdough Limpa loaf similar to something I had at a potluck recently. The Limpa I had at that party was very moist, around 50% rye, and flavored with molasses, fennel, caraway, anise and perhaps orange zest. I found a recipe that may well be the same one HERE, and followed it. I decided to bake it as a pan loaf instead of as an artisan loaf because the dough is extremely moist and (because of the high rye content) incredibly sticky.
I've experimented a lot with sourdoughs but this is my first 100% spelt effort. I used 60g wholemeal stoneground rye starter from the fridge to make a levain with 80g white spelt flour and 80g water and left it at room temperature for about 3 hours until it was nice and bubbly. 
This the next 23 days from September 23 to
