Blog posts

Now that I finally made the famous Phil's 100% Whole Wheat Desem bread I figured it was time to push the envelope and put my own twist on it.  I love onions so I added some toasted onions and figured I would try to mix up the flour a bit by adding a small percentage of Quinoa and Barley flour.  Both of these flours impart a nice nutty flavor to the dough along with the toasted wheat germ I

We were inspired, even though the wrong time of year for laminated doughs with it being 8o F inside and 105 F outside in AZ, by txfarmer's croissants and Danish pastries. 

Having recently tried Syd's version of a San Fran SD, I thought it was a good time to revisit DM Snyder's very different version. When I baked it a couple of months ago, my sense of taste had been annihilated by a shocker of a head cold, so was curious to try it again now that I'm back to salivating, savouring, gluttonous normality.

Yesterday, with warmed weather and some time to fire up my oven.  I made several pizza's for us and the neighbors.  

The oven was a little cold.  So a slow buildup from smaller fires to larger hotter ones where done through the day.  I made use of the smaller firing for my favorite roasted peppers and Italian sausages.

Nine Weeks’ Baking; summarised

A lot to write about, I suppose, given I have not managed to post a blog entry for almost nine weeks, mainly because I have been so busy, and tied up with so many baking-related activities.

A nice lunch for two featuring store bought (inside out and grilled) and home made ciabatta, beer can and teriyaki chicken.

With some Mojo de Ajo (with achoite and chili flakes) and the apple strawberry and ginger crisp.

Having the rye starter all pampered and fired up, I wanted to bake some filling rye breads this weekend.