Blog posts

I made these today along with Larry's 'Wally' wonderful English Muffin recipe.  Since I had a cup of levain left and wasn't about to waste this lovely bubbly..I decided to try it in my 'Buns for Sandwiches'  for even more added flavor.  They turned out delicious.  I added the measured one cup or 8oz measure of levain I had left and 4oz less water and 3oz less 'KA bread flour was used' to the original recipe.  I didn't write down my calculations, just figured in while preparing dinner and making the EM

[center][/center]

This spectacular bread is made with bread and a little wholewheat flours, potato and a little honey.  If you haven't made it yet, you've got to try it. It's fabulous!

- Elizabeth

On Tuesday a horror scenario unfolded in my Bar Harbor kitchen. Preparing my breads for Wednesday's sale I made the fatal decision to give my doughs the stretch-and-fold treatment instead of just leaving them to the mixer. I had no idea what dark forces I unleashed!

Follow this link at your own risk:

http://hanseata.blogspot.com/2010/07/little-kitchen-of-horrors-or-tentacles.html

I have not done much baking in the last month and a half since my Father suffered a stroke. After a brief stay in the hospital, he was moved to a rehabilitation center for speech, occupational and physical therapy. Subsequently, our days were busy with work, shuttling my mother back and forth from her apartment to the rehab center where she would spend all day with him and preparing dinner for her in the evening since she was too tired to even think about herself.

This is a variation on a formula I learned at the SFBI baguette workshop. The original version was delicious, but crumb was not that open since hydration was only 68%(probably to make it easier for students to handle). I increased the hydration to 75%, scaled the amount to fit home ovens, kept the rest the same. Still minimal hand mixing, with a long bulk rise and several folds. Delicious and nice open crumb.

I love English muffins, not only for breakfast but as a sometime lunch mate (ok, so I like tuna melts). But they pose a quandary for me: my usual recipe is easy to work with and handle, but produces muffins with a rather tight crumb. And let's face it, English muffins are all about nooks and crannies, so this won't do.

Hello,

It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because they are so perfect for a biscotti wedding cake.  It is the almond oil that gives these cookies that lovely warm almond flavor.

http://turosdolci.wordpress.com/2010/07/21/almond-ricotta-biscotti/

I returned to the US a few weeks ago from a year living abroad in France as an exchange student, and it is interesting to be back. I am full of memories of the Mediterranean landscape and mes pensées often drift to the days that I spent biking up the Mont Ventoux and eating dinner with my host family, who thought that I was crazy for baking my own bread ("You call that bread?! That looks more like a moist brick to me!" my host dad would call out) and for biking 12 miles to get to school every day.