Blog posts

Just back from a week in Vermont, baking under the tutelage of Jeffrey Hamelman, I was itching to get into my own kitchen and fire up the oven. But, what to make? We were going to have chicken gumbo for dinner the following day, so I chose a simple rustic bread. I had enough time for a preferment... check. I had the right flours... check. Okay, off to a good start!

 This entry is dedicated to - well, you know who you are...

I have been thinking a great deal lately about the influences that Chinese and Japanese culture have had in my life.

My long time in cross cultural Penang, Malaysia has cemented certain Chinese rituals in my life and the approach of the Lunar New Year has brought my exposure to Chinese culture to the foreground.  My imminent return to the Ryukyu (Okinawa) and my daily Japanese language lessons (courtesy of Rosetta Stone) remind me of the influence that Japan has had on me throughout my entire life.

1.  It's OK to screw up and start over.

2.  Your 1st fermentation is finished when your dough as approximately doubled, and holds the impression of your finger when you poke it...  If it's not ready, keep waiting...

3.  Full sourdoughs are unpredictable and very dependant on some of the following factors: the strength of your starter, and the temperature of your kitchen...

4.  Sourdoughs can take a long time to rise...

Here is a video on grilled pizza. I've done pizza on my BBQ grill.  This is a bit different.

It looks delicious!

http://www.youtube.com/watch?v=RLC-SIGpZkE

There has been much discussion lately about the rather remarkable Gerard Rubaud as written by MC. Everyone seems to like the flavor of the multi grain levain and dough mix but the method is a trial for home bakers due to the tiny amounts involved in the starter.

This bread is from Maggie Glezer's gem of a book: Artisan Baking. I have been wanting to make this bread for a while because it was named after the Columbia River. As a Washington State native, I had to make it. I'm glad I did as this bread has become my new personal favorite. 

Formula:

Hello and welcome to my Blog!

After deciding to make some bread today, I discovered this site while googling recipes for yeast/starters.

I have had a busy but very productive day . I made the decision to do a large bake of the Nury so that I could really study the wet dough and make adjustments as the day went by rather than having to wait 1-2 weeks to bake again. We have a large party coming up so the bread will be perfect for that. Gotta watch my Saints win the Super Bowl !

A carrot cake with an Italian twist, this is a light moist cake that is an old recipe of my family. Sorry folks I forgot to add the bolg address.   

http://turosdolci.wordpress.com/2010/02/01/carrot-cake-with-mascarone-maple-cream/

Hi All,

This is a little out of order, but it will have to do.  Here are some pics of a 100% Hydration Whole Grain Muesli Bread that I baked on 1/21/10 in response to Vincent Talleu's post here:

http://www.thefreshloaf.com/node/15959/100-hydrated-bread

I will try to post the recipe when I get home tonight.  The basic proportions are 95% WW, 5% Rye, 15% Muesli, 100% hydration based on the WW and Rye flours.  Enjoy!

Recipe: 2540g total dough weight

95% WW Flour - 874g

5% Rye Flour - 46g