I made several process improvements. Last week's Vermont SD version was to dip my toe in the water giving the couronne a try.
Changes:
Because of relocating to Europe (220V) I will sale my barely used Famag Spiral mixer.The unit is basically brand new (see picture). It comes with the offset bar, the sprocket to increase speed to 312 RPM (high adoration dough) and additional head levers (all of which was never installed and is brand new - I can provide additional pictures of the accessories to those who are interested). A overall package of $ 2,000+. I am asking $1,400 not including shipping. Local pick up is available and preferable given the weight of the unit.
I just received my new shipment of grains from my favorite place Barton Springs Mill and was dying to try their new grain called Stardust. Its a hard white winter wheat grown in Alva, Oklahoma and it’s certified organic. It is supposed to have a slightly malty, mild wheat flavor and after using it I would agree.
I milled the berries with my Mockmill 200 and was sifted and milled twice with a #30 sieve, and then sifted with a #40. I save the bran to add to my levains which I find give them a nice boost.
I recently baked (and enjoyed!) Benny's Chocolate Olive Oil cake. It reminded me that a while ago I made a very tasty German chocolate cake and I thought I would make it again. Unfortunately I had lost the link to the recipe, but after a lot of searching, I found it again - only to find that the link had broken! Fortunately The Wayback machine came to the rescue.
The recipe is in a sense totally the opposite of Benny's cake, using chocolate, not cocoa and butter, not olive oil. It is very rich, but very tasty.
Don't post much anymore but still breathing & baking. I was rummaging around the far depths of the kitchen cabinet and came across a Bundt pan. It was nestled inside of one of those "coffee cake" ring pans, which we may have used twice in a decade or more.
Several years ago I tried to shape a couronne with just a ring of dough, to somewhat disappointing results. But yesterday I figured why not try it a more traditional way employing a less than traditional baking pan.
My first bake this trip in Fort Lauderdale today was a success. I was a bit worried taking some of my homemade miso (who knew it was so hard to find down here?) and starter across the border.
I am going to Fort Lauderdale for ten weeks and I’m bringing some of my starter with me to bake, but I’m also going to keep some starter in Toronto. This is what I did to prepare my starter for a long hibernation. I’m now down in Fort Lauderdale.
Hi everybody.
I have a bakery in El Salvador, central america. I used to check this block to solve some doubts. Great work what your are doing.
I could not find some topic that help me on this.
Like many others I have tried my hand at Irish soda bread from time to time. I've never been happy with the results. The loaf has usually been flat, dry, crumbly, more scone-like. Usually I have baked the loaves free-standing, a few times in an open skillet, and I usually have used baking powder instead of baking soda because it's more tolerant and why not?
I've read up on the history of Irish soda bread, and I even received a bag of King Arthur's Irish-style Whole Wheat flour for Christmas.
I have not made a bread with coffee in a long time so I figured it was time to try one again.
I used one of my favorite whole wheat berries from Barton Springs Mill Quanah along with some spelt berries and milled fresh flour. The Quanah was sifted and milled twice and the Spelt was sifted once and milled twice both with my MockMill 200. I milled the whole grains in my MockMill200, sifted with a #30 sieve, re-milled and then sifted with a #40. I save the bran to add to my levains which I find give them a nice boost.
