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For no particular reason, this weekend turned into a cheese-baking spree.   I planned to make Curry-Onion-Cheese Bread to take to our friends’ house as appetizers to snack before pizzas baked in their wood-fired oven.  And I was making the pizza dough--the Reinhart recipe from TFL’s Pizza Primer (http://www.thefreshloaf.com/recipes/pizza).  Then I learned that Beloved Spouse wanted to try baking cheese-crackers—a “homemade Cheez-Its" recipe from instructables.com

Hello,

These are three bakes using chile (jalapeno or chipotle) and cheddar cheese (I've had a craving lately for some spicy things!).

The first bake is a Cornmeal Biscuit with Cheddar and Chipotle, an old favorite from Bon Appetit Magazine, March 2006: http://www.epicurious.com/recipes/food/views/Cornmeal-Biscuits-with-Cheddar-and-Chipotle-234118

The baked biscuits (cheesy, oniony, with some background heat from the chipotle); we love these!:

Last week Patrick loaded up his truck and drove up from San Antonio, Texas for the first internship slot of 2011.  We had a busy week preparing for Memorial Day, some wholesale accounts, and two farmers' markets.  Patrick had a bit of practice with all of the bakery equipment including using the sheeter to laminate 75 pounds of croissant dough on Thursday morning.  He elected to stay in the area for an extra week for some rainy sight-seeing in Glacier National Park and finished his stay by helping us and intern #2 (May) on an extra-busy Saturday morning.  More about that

Yeast water Vermont Sourdough with peony...

Da un pò di tempo volevo provare il pane di Eugenio Pol di cui ho più volte sentito parlare bene: usa farine biologiche macinate a pietra (Molino Sobrino), acqua di montagna, lievito madre ... chimico di studi, lascia Milano per la montagna.

I Have blogged about my first 66% Sourdough Rye before Here, but this time, its more like what it should be: close textured, more sour, More Rye-ish. This time i used Medium Rye (I mixed sifted Rye Flour with Whole Rye Flour in 50/50 ratio).

The fermentation happens faster when whole rye is added, and my bulk fermentation was 45 minutes only. As expected, the dough never came together as it would with lower Rye breads, but the falvor of sour rye was very pronounced.

Dopo un mese pieno di impegni ho finalmente il tempo e la tranquillità per aggiornare il blog. Il mese di maggio è stato un mese frenetico: Corsi di Panificazione, Gite Sociali, Festa del Pane e Festa del Punto Parco hanno scandito i nostri fine settimana.

[color=blue]After a very busy month I finally got some time and tranquility to update the blog. The month of May was full of work: Bread Baking Courses, ItaliaNostra Social Trip, Feast of Bread and the Feast of PuntoParco marked our weekends.[/color]

This is the first time I have seen Greek bread that wasn't pita. So, tried it myself and the results were great.  I'd send pix if I knew how.            Tyro

Here's my story about changing my house bread because of wanting to share olive oil.

We brought back 10 litres of freshly-pressed olive oil from a press in my parents' home town in Italy, and we wanted to share it with friends.  Not having enough small flip-top bottles in the house, I bought some beer for the resealable bottles.  I don't drink beer, so I thought I'd use it up making some bread.  I was cautious, going 50-50 beer-water on my house bread formula.