Blog posts

I baked two sandwich breads yesterday - sandwich buns and a multigrain sandwich loaf. Kind of had a theme...

The sandwich buns are adapted from a King Arthur recipe. I added white whole wheat flour and milled golden flax (both from King Arthur). I have used the golden flax a few times and really like the nutritional goodness and the texture it produces. Pictures first, then the recipe.

     This bread is growing on me.  If I'm going to keep baking it, it needs a name.  A really cool sounding name that may or may not make sense in it's native land.  A name like: Doppelsauer Bauernbrot.  Now, that's a name that sounds like it means business.  There's something about Oktoberfest season that always brings my German roots bubbling to the surface!

On Thursday we are invited to friends for a Rosh Hashanah dinner.   I asked what they wanted me to bring hoping they would say bread, but no ... dessert.   I'm not much of a dessert maker, but my year plus exposure to this site has begun to show me the possibilities.   I was well on my way to trying the Cherry Galette (or as Chef John puts it - Cherry Folditup) on Food Wishes.   Then I saw Floyd's grape foccacia and that got me to thinking.   Here's what I thought:

I've been disappointed that all the sourdough biscuit recipes I found included baking powder. A search here, however, revealed David's attempts at an all-sourdough version (http://www.thefreshloaf.com/node/21967/sourdough-biscuits-trying-real-thing-take-2).

Yesterday was the dinner  for CHAINES DES ROTESSIUERS

I had agreed to make my home brew stout bread for the occassion so after starting off the soak of stout and wholemeal at 8.30 in the morning i took to my normal purchasing duties until lunch time and then with thanks to my manager was allowed to go down to the kitchen.

September’s Baking 2011

My hubby can't get enough of these babies.  If I ask him 'What bread should I make?' his reply is ALWAYS 'Baguettes!'  I just use Chad Robertson's baguette recipe, but substitute 150g organic wholemeal stoneground flour for part of the all purpose flour in the final mix and add 65g extra water.

Fall is here and my baking reflects it.  Today it was zucchini muffins.  Earlier this week it was a grape focaccia.