This recipe is our favorite cupcake but we made it as a cocktail loaf thinking maybe the Baby or Baby Girl would take one of them into work to spread the sugar around. The recipe can be found here
http://www.thefreshloaf.com/node/38172/banana-bread
My obsession with mushroom bread began a little over a year ago when I was gifted Nancy Silverton’s “Breads From the La Brea Bakery”. While her books were personal and groundbreaking for their time, I do have one bone to pick: the measurements! Nancy’s recipes are expressed in tablespoons and cups, pounds and ounces, perfect for the American home cook (particularly at the time they were published), but maddening for the professional baker (and today, novice bakers too!) who is used to measuring everything in grams and kilos.
What do you know, I had some butter, milk and yeast in the house. Seize the moment and make some Hefeblätterteighörnchen.
I believe there is a subtle difference between Hefeblätterteighörnchen and Croissants, honestly I don't really care too much, or better, my baking skills are not sophisticated enough to care. At this stage of my adventure into baking I am happy things taste reasonably well.
In any case, it turned out all right SWMBO approved. Can't complain too much about that.
The volunteer daisy's and red romain always come up next to each ither each year!
2017
1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns
1/6/2017 - New Year’s Pizza a Few Days Late
I love my combo starter! It is a blend of Duluth's Best Bread (Michaellily), JamieOF and mine. The thing doubles in 2 hours and triples in four when I do my final levain build. The boules are full and have almost a balloon quality when I take them out of the fridge to bake.
This week, I think the boules actually hit the lids of the Dutch ovens because they are a bit flat on top. The loaves feel really light so I think the crumb should be pretty good.
This post is about the typical rye bread of the Swiss Valais where I live. This wonderful bread has its own AOP status (appellation d'origine protégée), a certification which guarantees that everything used to produce it comes from the Valais. This is the French/German-speaking Swiss canton that is home to most of the highest peaks in the Alps and the source of the Rhone River.
Today there was a state level assessment and this time there were three family members attending this competition besides me: my daughter, my granddaughter and my wife, so four breads were thrown into the fight for best scores.
I just Made an account. This is my first of many breads!!
After our discussion last week about robots, sure enough we were over whelmed by them this week. They were everywhere. Blackrock, one of the largest money managers in the world announced they were firing all of their human analysis's from now on and all analyzing will be done by robots from now on. I want to know if the robots are named Fred or Doris, I want to know what robot is doing my analyzing on important stuff like investments.
Lot's of baking as usual. Our sourdough culture is being fed twice a day and enjoys that. Besides always having starter available for baking on a whim, one can really get to observe how their culture is behaving as it rises and falls everyday. I have clocked mine at 8 hours of work and it begins to fall; this is at a very low amount of starter with each refresh too, 10g SD to 70g flour 70g water. The consistency also changes enough to see where you want to be for baking and where you have gone too far.
