Blog posts

I want to thank Flour.ish.en for the inspiration for this one. The herbes de Provence that I bought have a bit of lavender so it has a nice little zing to it. I am super happy with the crumb on this one considering the amount of add-ins in it.

This recipe makes 3 small loaves. Recipe:

1. Toast 60 g of sunflower seeds and 115 g of walnuts in a dry frying pan. Cool.

The other day, I was talking to a friend of mine about my tiny little cottage baking business. He asked what kind of bread I baked -- I'm not sure he'd ever heard of challah. But we started talking about a kind of bread that his Finnish grandmother used to bake all the time: pulla. Fast forward to about a week later and I sent him a picture of that week's batch of challah and he immediately responded that it looked EXACTLY like his grandmother's pulla. Needless to say, my curiosity was piqued.

Followed the method pretty much exactly.  Made 1/2 recipe using my own flour blend (bread flour, 15% whole wheat, 15% sprouted buckwheat).  Hydration 77% when all was said and done.

Hey All, 

I finally started a project and unintentionally ditched the blog.  So much social media work and i had no blogging left.

Thought I'd say hello to any of the folks still hanging around and show some of my work/progress.

Most fathers recant their fantastical endeavors to their children, often subjecting them to recollections of transient glimpses of glory, be it "that one time when..." or the figurative - or sometimes literal - "Big Fish".

My father instead opted to describe his affection for croissants.

To err in light of bread is not too err at all...

A terse, yet alarmingly pedantic, narrative:

After a brief to a local Le Pain Quotidien, my mother -the conductor of this crazy carbohydrate train- produced and prompted me to taste what I could only describe as the instigator of a newfound obsession: the walnut-raisin sourdough loaf.

Very Berry Pie

By, Will Falzon

Ingredients

1. 2 pie crust 9” (My recipe to follow)

2. 32 oz. Frozen mixed berries

3. 1 Pink Lady apple, grated and squeezed dry

4. ½ Cup Brown sugar (Not Packed)

5. 1 Tsp. Lemon juice

6. ¼ Cup Balsamic Glaze

7. ½ tsp. Salt

8. 1/3 Cup Tapioca Flour

    

Instructions.

Preheat oven to 350F. 15Min. Before the pie is ready for the oven

                                                       Where there's a will, there's a way.

These past two years I haven't baked much sourdough bread. Since I left Petraia I've been working with a pretty poor oven. But recently a friend inspired me to try baking with a cast-iron combo-cooker. After testing the technique the first thing I did was to pay a visit to the Mulino Marino in Italy's Piedmont region where I have been sourcing flour for over 20 years.  I picked up a supply from their wonderful stone ground range including farro, enkir, macina di grano, burrata, and rye.