Blog posts

The kitchen side of my facility just purchased a Woodstone gas Fire Oven.

Like this one [url=http://www.woodstone-corp.com/products_ovens_bl.htm][/url]

We have been making lots of pizza, and traditional savory items in cast iron pots and plates.

It is now time to experiment with bread. It has been over 40 years since I have used an oven that gets up to 700 degrees. Any suggestions on baking bread in it.

Thanks

For New Year's Eve I decided to share this wonderful traditional Dutch cookie-recipe.

Up to this day people in the northern and eastern regions of The Netherlands eat this waferthin cookie for NewYear's Eve.

They come in two varieties: flat and rolled up.

The flat ones you eat the 31st of December, the rolled up ones you can eat starting the 1st of January.

The Last Loaf of 2010

Hello, With many thanks to Franko for sourcing this wonderful Red Fife flour for me (so very kind)!
I've now the luxury of baking with this heritage, organic, stone-ground, 75% sifted whole-wheat from True Grain Mill, and I am very grateful.

I had to work Chistmas day for the last time before I retire in January. It was a quiet day with lots of empty beds, quite unusual for out ICU. We had a lottery for Boxing Day and I won the day off. I visited with my sister and her husband for a while and went home and set up a batch of bagels for Boxing Day morning. I had some small spots where they spilt and I am not sure why. I couldn't find my timer and guessed on 2 minutes for the boil so that may be the problem. Noone seemed to care though and they tasted great.

hello

Hello, I am taking a trip down memory lane in trying to make this sourdough rye with walnuts.
I got to taste a rye bread with walnuts, made by Mr. Hamelman, at the IBIE show in Vegas in September.
His bread was absolutely delicious!!! I'm afraid I'd never had the pleasure of tasting good rye bread prior to tasting his.
Using his formula, I hoped to re-create the flavor here at home. I just tasted a tiny slice and although my bread could never match his, it is good and tangy, and I love the walnut flavor in this loaf.

Hello, These loaves are to bring to a New Year's potluck (no crumb shot...although the bread smells so good I'd dearly love to cut into one so I can taste it!).

Inspired by louie brown's Olive Leaf scoring to evoke the olives in his bread, I tried to score little garlic bulbs on the tops of my loaves.
They turned out looking more like strange, animal paw prints...!   :^)

Inspired by LisaL's question  Baguettes by noon? I baked a sourdough version of my overnight baguette formula for the first time.

Last week I mixed, and baked my first pandoro, the Italian cake, rich with sugar, butter, and eggs, as well as cocoa butter, and a bit of vanilla extract (from Maggie Gleezer's Artisan Baking).