I just found an interesting article on The Heavy Table site - Solveig Tofte, the head baker at Turtle Bread Company in Minneapolis answering questions about her career. Might be helpful to anyone wanting to get into the baking business. Check it out, A.
Since my last post of Chocolate & Praline Almond Sourdough, I have done two posts at Sourdough Companion:
A Taste of Italy - Chilies, Sundried Tomatoes & Butternut Pumpkin Sourdough Baguette, and
Ever since MerryBaker posted this recipe (from Baking with Julia) in Helend's blog, I've been waiting to try it. Here it is! It is really lovely. I added 1 packet of stevia to up the sweetness w/o additional sugar (I did use the 1/3 c specified). I made 3 loaves, as directed. The recipe called for "1 can" of raisins, I used about 3/4 cup. The loaves are really small. Next time I'll only make 2 loaves from the batch so each is a little bigger. It's an incredible holiday bread...love it!!
Posted on www.evilshenanigans.com on 11/25/2009 here
Ready for something a tad more advanced? It takes time to make, but it is SO worth it.
It was my son's birthday last week. We threw him a surprise party (the ribbons in the pictures below were from his party). When I made my daughter's [b]17th birthday cake[/b], I had a feeling that the next time when a birthday comes around, I would not want to make another sponge cake.
Jewish Sour Rye, eh?
Hmmmm ....
Say, this isn't bad!
You did say there's more, didn't you?
Who asked why I bake?
David
My older son turned 14 yesterday. It has become traditional for me to create a personalized cake for my children on their birthdays... but what to make for a teenager? We have made fire engines, owls, and baseball diamonds in the past. But his favorite thing now is his ipod - hence:
The ipod cake!
He loved it, and that is what it's all about.
I baked some wonderful sourdough bread today.
How does one upload a photo? I would like to show you my creation.
I had some health issues and don't bake with white flour anymore. Whole grain is a must for me:)
It's about two or three weeks I bake the same basic bread ... I had a short discussion with Dan DiMuzio and I'm following his suggestion: "mastering bread one variety at a time, great bread baking is all about mastering the process, etc.". So I'm baking only a basic sourdough bread, that is a "Pain au Levain" with small adjustment in the process. I hear a voice in my mind - learn from the dough - and I think I'm mad.
