I'm a simple girl. My only requirement of my kitchen appliances and untensils is that they work, and work well, for the application I intend to use them. This, among other things, is why I replaced the oven that came with this house as soon as financially possible.
Here's my attempts from last night and this morning - Rye Loaves 8 (back two loaves) and 9 (front two loaves) by my journals reckoning.
San Joaquin Sourdough & Friends
San Joaquin Sourdough
San Joaquin Sourdough Crumb
This week I tried Michel Suas' whole wheat sourdough bread for the second time. I made four pounds of dough and divided it into 2 loaves (2 lbs each). The leavening is an overnight levain. After reading Reinhart's Whole Grain Breads I decided to take a little different approach and prior to mixing the levain into the final dough I mixed the whole wheat and bread flour (for the final dough) together and mixed in the water and let it stand for 5 hours. It became very soft and creamy. Then I when the levain was ready I mixed it into the final dough mixture and let
Dear friends,
In the occasion of our feast , i made a lot of cookies and biscuits , some are pure egyptian , some from the gulf area , chocolate chips cookies ,european biscuits, so that is a variety , so every one of you can choose the one he likes.
if you are interested to share the recipes , i am ready.
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I made Norm's Onion Rolls back in April and wish I had posted them then. That bunch seemed to be a little more aesthetic. These were great tasting and Norm's Onion Rolls, along with Henry's Scones have made me quite popular with the neighborhood.
Burger with Norm' s Onion Roll and Mr. Stripey tomatoes! Delicious!!
Baking Challah is a weekly thing in my kitchen. I have blogged about it extensively. For the holidays I did something a little "special" inspired by a long ago post by Mariana (I think).
Rosh Hashanah Challah (yud bet)
Same party with neighbors (see Eliopsomo), different bread. From the book "Savory Baking from the Mediterranean" (Anissa Helou), page 133. This was definitely an interesting a delicious treat. Two loaves did not last very long.
Tortano Ripieno - Savory Baking from the Mediterranean
A party with neighbors brought some new inspiration to bake something different. From the book "Savory Baking from the Mediterranean" (Anissa Helou) I picked the recipe for Eliopsomo, or Greek olive bread. The book does not specify baker's percentages or weights, but I used my Dough Calculator to compute those. The conversion for spinach, herbs and olives are guesses and probably not exactly what the author intended. Nevertheless, I doubled the recipe and made two loaves.
