Poted on www.evilshenanigans.com on 4/20/2009
If given the choice of any dessert I want, I almost always pick the cookie. I adore them. During the Holidays I tend to eat and bake so many cookies that I get a little tired of them and I can't stand to make them until Spring is fully underway.
One great way to relax is trying a new recipe:
http://www.flickr.com/photos/33569048@N05/sets/72157616853314402/
This was created by accident. Meant to bake a 100% whole wheat loaf but must be dozing off when I added the remaining 30% flour to the sponge:
https://www.flickr.com/photos/33569048@N05/albums/72157616485135015/
My favorite Japanese style white sandwich bread - by water roux starter and sponge
combined:
http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/
My first cherry pie for a colleague's birthday:
http://www.flickr.com/photos/33569048@N05/3333069287/sizes/o/in/set-72157616398612359/
Forgot to take a picture before cutting it.
just cant seem to get the appearance id like. i think i am cutting too deep and not making a clean slice. accidently baked too long as well and i think i overproofed.
Ongoing Kamut experiment... a short one.
Monday Morning:
While it would be self-deception in the first degree to think that I have a lock on wheaten breads, I've been wanting to expand my repertoire to include breads with a high percentage of rye flour. I enjoy the flavor and have been very impressed by the breads produced by other TFL posters. So, I thought I'd try my hand with the Soulful German Farmhouse Rye from Daniel Leader's Local Breads. This bread has been profiled in other posts on TFL, so feel free to search out those entries, too.
