Blog posts

I've tasted so many breads and pastries with peanuts but they're all sweet. Peanuts are wonderful savory too so I decided to make a savory peanut bread. Braised peanuts are our favorite which is not so common in where we live. Using the fresh peanuts that my mom bought before quarantine, I made these squares (well, they are not so square-shaped but I will stick with the name. :P) to pass time and have something delicious to eat. These are inspired by the guo kui and other Chinese breads.

I took my Take 2 of Cedar Mountain’s Khorasan Oat Sourdough and subbed out the khorasan for Spelt. 

Here is the recipe I followed with these exceptions:

1. Used Spelt instead of Khorasan. 

I've been baking sourdoughs for many years but I am admittedly imprecise and quite neglectful. It usually turns out "good enough" but rarely are my loaves great.

These ones were.

Hi all, I have not been posting for a while..as a bit busy on a total new adventure and some may remember when I started baking here and baked the Champlain loaf with Dan on a community bake again and again....

I have now a little bake room at our house No. 44 and just started baking for a market as well as smaller subscriptions as I handmix only...

I've been working my way towards making what I envision as my ideal focaccia in the past couple weeks.  Due to time constraints on previous batches I sacrificed quality to fit my schedule.  The results were okay, worth eating but not worth writing about.  In my latest batch I applied what I had learned from previous batches and simultaneously found myself with less time constraints as I'm sure many are at the present due to COVID-19.  I'm happy to share my process and results and encourage you to give it a shot.  This recipe is entirely mixed by hand so the only rea

I posted this last week and it got shuffled down in the blizzard of traffic recently.

I have been repurposing the plastic bins that salad greens come in (they no longer take them at the recycling place) for some bread tasks that have reduced my use of plastic bags and wrap. Them seem to work great so I want to share it with everyone. My "Hillbilly Breadbox" and the no more shower cap proofer. 

This is a nice multi-grain bread with a hint of fresh ground rye and around 38% fresh ground whole wheat flour.  I added some leftover mashed potatoes and at the last moment some shaved Parmesan cheese because....well it's cheese :).

I was very happy with the flavor and it's the perfect sandwich bread and I've been eating a lot of those since the pandemic hit.

I’m still trying to hit the sweet spot on this recipe from Maurizio’s The Perfect Loaf.  I’ve posted the recipe that I followed two blog posts earlier.  

I didn’t extend the bulk fermentation this time as I believed that my starter was more active now than for the first bake which I felt was underproofed.  After final shaping I did leave the dough in the banneton on the counter for 30 mins before placing it in my 3ºC refrigerator for its cold retard overnight.

After at least two years of using sourdough, I'm finally starting my own starter.   I half-heartedly tried once before, but I used a firm-starter/biga method and gave up after about 3 days.  That was way before I found TFL.

So yesterday...

Thursday, PM, I started two would-be cultures:  one using home-milled Kamut, and one using home-milled Hard Red Winter Wheat that had been hermetically sealed for about 12 years.