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Not sure why I can only seem to load photos upside down - tried flipping 180 degrees but not different. Sorry!

My first attempt was far too bready and had too thick a shell but this second lot where very "family friendly" AKA gone in 60 seconds.

Credit for the recipe comes from the Instructables site.

Donuts

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total)
1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cup (530ml) milk, scalded and cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
oil for frying

Glaze

This is my first time attempting sourdough croissants, and my second time attempting croissants in general! I made these into mini croissants which is why they're not as "high".  I think they came out ok! When I first wrapped the dough around the butter slab to begin the lamination process, I realized that the butter slab was too cold so when I attempted to roll it out, the butter started breaking apart between the two layers of dough. 

I am having no luck figuring out how to tell when proofing is done after each fold and stretch phase. Is it when the dough is double in size? I am using King Arthur tangy sourdough using stiff stater Recipe. 

Hi all - pizza time!

I've been making pizza for a couple of years now, it's been an uphill battle at times but am now in a position where i'm "comfortable" inviting friends round and baking pizza - which in fairness I guess was always my goal.

After trying many (and I mean many!) dough recipes, this is by far my favourite and it's taken from Tony Gemignani's "The Pizza Bible" book. It makes simply the best pizza (my wife disagrees, she prefers a much more crips and thin base with no lovely scrumptious dough handle around the rim).

   This is the softest crumb of any bread I've made to date.  The combination of the porridge, cream cheese and potatoes made this one soft like a "pillow".  The taste was fantastic with the combination of 5 different flours.

If you decide to try this one, make sure to leave the skins on the potatoes when you mash them up.  This really gives some added texture and flavor to the bread.  I left the potatoes chunky on this one and you can see some of the potato chunks of flavorful goodness in the crumb and the crust.

This loaf really surprised me! The carrot juice doesn't make it sweet, which was my fear. The recipe produced a nice savory and complex loaf. I added the turmeric and black pepper for the health benefits. 

I also filmed another video documenting the process! I added a soundtrack that my friend made for the video. She made the music using sounds from my kitchen (ie, the stove burner turning on, a knife against a cutting board etc). It's pretty cool, you guys should check it out! 

Now here come the pictures (you guys know how much I love my pictures haha),

Apparently ‘tis the season for clan gatherings – and the associated baking.  Fortunately, the weather is pretty nice for it (I’d much rather be working in an 18 - 20 deg C kitchen instead of 30), and it gives me an opportunity to indulge my obsession without over-filling the freezer ;-)

So – it seems that I have succumbed to the siren song of the baguette…

 Round 1 last week turned out better than I had expected, and the non-traditional blend of flours that I chose was both a treat to work with and absolutely delicious.  The spelt / durum / rye diluted the strong gluten of my Canadian AP flour, so the dough ended up wonderfully extensible, and quite fun to shape.