Blog posts

My wife returned from Israel with some beautiful zatar. The word describes both an herb as well as an herb blend. She brought both, from a spice dealer in her home town, where her family has been living for about two hundred years. The spice dealer has been there about as long. The blend varies from place to place and typically, people argue over their preferences. Most of the blends have the zatar, thyme, sesame. This one has lemon salt as well. It's just a great herbal condiment.

     Hello, everyone.  I'm Teketeke's son (Akiko), and this is my first time baking bread. I made rosemary bread.  This took me about 2 1/2 hours. Oops, one of my loaves didn't de-gas much. This recipe was from the Food Network.

 It tasted great, I loved it, but I had to add a lot of water though because the dough was tough.

Hello,

I tried out an experiment with a SD barley + corn bread.  25% barley, 25% corn, 50% KAF bread flour.   I milled the barley+corn into flour.

Ingredients:

Under the ‘pressure’ from Akiko – “…tell me how it turns out, even if you are NOT SUCCESSFUL. Please tell me the truth…,” I handled this bake with intense focus as if I were sitting for an important academic examination. I even violated the baking curfew I had vowed to administer. But I can tell you now, I’ve had no regrets doing so, even though the after-effects of sleep deprivation made me walk around like a zombie the following two days.

I first experienced the magic of wild fruit yeasts when developing my three sourdough starters two years ago.All three of them were built from wild yeasts in raisins. Today, my second jar of wild fruit yeasts are brought to life.Through the glass, I can feel the energy of these invisible microorganisms, see cycles of new lives, and almost picture my new breads!My heart is filled with joy.I’m looking forward to the many fun and exciting experiments to come!

Here are some pictures of my wild fruit yeasts:

Hey guys,

I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.

I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.

Formula;

Croissant Dough from Suas' Advanced Bread and Pastry