Blog posts

My wife complains that I never make her simple white bread so to be nice a few weeks ago I made my version of a "simple" white sandwich bread.  I had to sneak in some whole wheat of course and added Ricotta Cheese to help make it nice and soft like she prefers.

I used 1085 grams of the dough for the loaf pan and make a couple of rolls with the left-over dough.  Probably could have used all of it in the pan and it would have worked out fine.

The temperature for bread baking seems to vary greatly.

Some recipes recall for 230º C others 250º, some for 225º C some 220ºC, some recall for two different temperatures. A higher one on the first 10min and later lower temperature for the rest of the bake.

https://www.landwatch.com/default.aspx?ct=D&pid=333007320&mltmid=23111

Cedar Mountain’s Grass Roots Bread - Mixer Version

For this bake, I followed the Modernist Bread recipe for chocolate cherry sourdough, with my only modification being leaving out the instant yeast. (https://modernistcuisine.com/recipes/chocolate-and-cherry-sourdough/)

I wasn't sure how it would turn out, but the bread was a big hit.

Just happened to grab a picture that gives a pretty good feel for the oven spring I tend to get from a cloche. And, it also shows the cloche. That seemed like enough reason to post it.

I have not posted anything for ages. It has been a busy year full of life changes, gardening and travelling. I mainly stuck to my usual recipes. But I received the recipe for this interesting cake in West Australian Yoke Mardewi's December newsletter. Just had to try it and it is delicious. Next year should be more settled with lots more experiments in baking, roll on 2019!

Recipe here: http://wildsourdough.com.au/recipe/wild-sourdough-spelt-khorasan-christmas-cake/

Woo! This week has been busy! From baking naturally leavened panettone to focaccia to cookies for Christmas, I've been scrambling around and hoping that everything will turn out well. I was actually able to settle down and make a nice sourdough loaf (which I'm still a newbie at), and I think it turned out pretty well! I followed the pain de campagne recipe from FWYS and was pretty happy with the result!

A few years ago Lucy bookmarked Ian’s Holiday rolls so that we could make them one day and

http://www.thefreshloaf.com/node/36664/ricotta-garlic-knots

Hello TFLers! Long time no read! I miss all of you and this great community.

It's been a while and I've been very busy with work. I'm already three months in the service and I just harvested the fruits of my labor. You're asking why I'm asking if I should change my name? When I had my first salary, I bought an oven to I don't know how to put it into words but all of you who have done the same back then would know. :)