My favorite bread feed item in a long time
Man fends off a rabid fox with a loaf of sliced bread.
Be sure not to miss the video.
Blog posts
Facebook page for TFL
Hey Facebook users... I added a page for TFL there too. Check it out:
http://www.facebook.com/profile.php?id=7599145950
I'm still working on tuning it. Ideally it'd be just as easy to stay in tune with what is happening on TFL there as it is in any other RSS reader. Personally, I watch TFL activity in a number of places: on My Yahoo page, on live journal, now on Food Buzz, and via email updates too.
Absent for a bit
My laptop has been in the shop, so for the past few days I've only been on the site long enough to check that there was no spam. That said, it looks like there have been some very good posts lately, like ehanner's garlic bread and bwraith's recent blog posts. I have some catching up to do.
I did bake this weekend. I tried a sourdough with chocolate chips. I added milk and some sugar to the dough and bumped up the amount of starter to around 10%.
bread baking day #04--Bread & Spices
I just posted the roundup of bbd#04 which I hosted. The theme was Bread & Spices. There were 25 bakers that participated with great recipes.
You can see all of them here:
http://bakinghistory.wordpress.com/2007/12/04/bbd-04-roundup/- Log in or register to post comments
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- manuela's Blog
black bottom cinnaburns
Last week, I got pay back for laughing at Jenn's (Leftover Queen) misfortunes. There I was just hitting "send" on my reply to Susan's (Wild Yeast) hilarious account when I realized how much time had gone by since I had put the buns in the oven. And smelled that unmistakable smell of sugar.
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- 4 comments
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- ejm's Blog
Potato Bread with Roasted Onions
Here is a Potato Bread with Roasted Onions from Jeffrey Hamelman's Bread. Nice moist crumb, crackly crust and lots of flavor. It's a yeasted dough with a pate fermentee. I shaped it in the fendu style, as recommended by Hamelman. Next time I will initially roast the onions a bit less, as they end up a bit too toasty after the long bake required of a potato bread.
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- 14 comments
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- fleur-de-liz's Blog
Two Sourdough Focaccias - Raisin and Savory
I spent the day making a couple of sourdough focaccias and a miche that is similar to the Thom Leonard Country French recipe in Artisan Baking by Maggie Glezer. The recipe for the focaccias follows.
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- 2 comments
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- bwraith's Blog
Miche with Spelt and Rye Levain
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- 5 comments
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- bwraith's Blog
Susan and Jmonkey's Sourdough
I'm not sure who mentioned this loaf recently, but many thanks to whoever it was. Just took the loaf out of the oven and it is lovely, and I have to admit I was a bit sceptical when I had to refrigerate it overnight. It seemed like a long time for the starter to keep working with the overnight on the counter too. Oh ye of little faith! Another first - I refreshed my starter and put it in a small jar and it overflowed. What a mess, but I guess it is getting stronger? There are HUGE snowflakes falling past my window but so far it isn't sticking, A.
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- 4 comments
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- AnnieT's Blog
Black Bread?
i am looking for a receipe for russian black bread.. Does any one have a tried and true receipe?
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- BrotBoy's Blog