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This experiment was inspired by Farine's post on her blog about the Meteorite...  http://www.farine-mc.com/2010/07/meteorite.html

No process pics or anything as I probably screwed this thing up totally along the way...  This dough is "impossibly" wet...  I even decreased the hyration to 95%...  It's like trying to bake poolish...

So here's the question...

Is it a meteorite or a cow pattie?  You be the judge...

Just got back from my 2 week vacation in Kenya/Tanzania last weekend. It was our first time visiting Africa (one more continent off the list, Antarctica is the only one left to tackle now), so much too see! We did 10 days of safari trips, 4 parks in Kenya and 2 in Tanzania.

I think I fed my sourdough starter once this summer.  I thought for sure it was a goner, but I fed it last Saturday night and, lo and behold, Sunday morning it had nearly tripled in size.  It baked a great looking loaf.

As I mentioned the last time I posted, after a visit there I decided I needed to figure out how approximate the scones at Murchie's in Victoria, BC.  I tried two recipes last weekend that were very similar except one was yeasted and the other was unyeasted.  The unyeasted one came out very good and, while light and creamy, had the crumbly consistency I typically experience with scones.

This is a 2nd shot at Hamelman's Whole wheat levain (sourdough 50% wholewheat), after improving my steaming technique.

Hey All,

I baked some loaves for friends today and also a dozen of my 'Buns for Sandwiches' for this week-ends bar-b-que holiday.  I had to use my bottom oven for the buns.  It is not convection and the buns come out more evenly browned and bake a little faster in the convection oven setting.

My family recipe for "Cartellate" cookies was one of the 100 recipes selected in the Best of Food Blog Cookbook Contest.

Foodista Winners:  http://www.foodista.com/blogbook/winners

http://turosdolci.wordpress.com/2009/11/12/traditional-holiday-cookie-cartellatecluster-are-filled-with-honey-nuts-spices/

I have recently tried sourdough, and was really encouraged when on the second day I had bubbles.  My old earthenware crock was previously used to make saurkraut.  I put in one cup of strong bread flour, one cup of spelt and 2 1/2 cups of tepid tap water, covered it with a glass plate and left it to find yeast.

 I have formed a loaf and set it aside to rise. But once risen, how do I transfer this slightly sticky body to a baking stone which I've left pre-heating in the oven?  Is there a time tested way to do this?