Blog posts

By the way, the food issue of The New Yorker just came out and had a long article on Baumkuchen, aka "Spit Cake."  The "spit" in the cake is a large metal stake that is dipped in batter and then rotated near a flame.  This process is repeated dozens of times and then the cake is removed from the stake and slices into disks.  Each slice has "rings" like a tree from the multiple layers of batter getting baked.

Last week I grabbed one of my favorite sandwiches from the Pearl Bakery, a pear and gorgonzola number served on their Walnut Levain.  This weekend I tried recreating the bread at home.

I was pleased with the results.  The formula was roughly:

500g AP flour (Pendleton Flour Mills Morbread)

330g water

100g ripe starter

10g kosher salt

Hey folks.  I've been reading posts at this site for a very long time (years?) and finally decided to sign up.  It's certainly been a good resource for me to learn from and improve my baking.  I have had a few sourdough cultures for a while now and that is what I really enjoy baking with - it all just seems like a big science experiment that you get to enjoy eating when you are done with it!  I've recently relocated from the east side of Oregon to the west side and the rainy season is looking to be the bread baking season for me.

This one is from "Local Breads", a book I have love/hate relationship with. All 4 recipes I've tried so far from this book have turned out beautifully, however, with so many errors, I have to do extensive research online before trusting a recipe from there, such a shame, I would've loved to bake more from it. This one is super delicious, how can it not be, since bacon makes everything better, not to mention the already delicous baguette!

I undigged an old and beloved recipe, which I somehow just didn't bake in the last time. It's a rather simple recipe; I got it from a woman originating from South Tyrol, she calls it her Farmerbread (Bauernbrot). It's a sourdough bread which can be altered fairly much.

This time I used only whole-grain flours, although the recipe originally asks for high extraction flour (partly).

If blood will flow when flesh and steel are one

Drying in the color of the evening sun

Tomorrow's rain will wash the stains away

But something in our minds will always stay

 

Perhaps this final act was meant

To clinch a lifetimes' argument

[b][size=16]That nothing comes from violence[/size][/b]

[b][size=16]And nothing ever could[/size][/b]

For all those born beneath an angry star

Lest we forget how fragile we are

 

On and on the rain will fall

We're going away for Thanksgiving for the first time in over 30 years. The good news is that we will be with both of our sons and their families for the first time in several years. And we'll be together for nearly a week, which will be wonderful.

If we were at home, I'd bake differently, but I need to take breads that travel well and keep well. I am not planning on baking there. So, here's the plan:

Before:

After:

111 loaves in all. About 16 hours of work prepping and measuring the ingredients, mixing the dough, [overnight rising in my little hippie greenhouse on the deck]

Pizza is bread, bread crust.

I think a good pizza should have: