A few Months ago, SteveB posted his work using Tahini in a bread to improve the flavor of sesame. His post on Breadcetra can be found here. As usual Steve does a great job detailing the procedure and makes a wonderful bread.
Hello dear friends....really i missed you all ...here I am..sharing with you my latest bakes...Eid al fitr will be tomorrow..I was preparing for it one week ago may be more I had a lot of work...I baked 55 kilos of these goodies for some customers, for friends, and of course for us at home....It was too hard for me i am tired, ill, and need really a long vacation...but the most thing made me feel better that the people really loved it called me back to thank me and told me that they never tasted such great cookies before.
Here's one of those quick bread recipes that pops out of my folder when I see burstingly fresh zucchini at the produce stand. It's adapted from a recipe that's been passed around in my family as 'Doris Fenton's Zucchini Bread' for donkey's years and so, when I lightened up the oil and tweaked the quantities to suit, it only seemed fair to carry on the name.
Hello everybody!!! It's been a long time since my last post!!!!!
Here I wanna show you this way of making bread...
I got some cancelation on my daily program. And I was without any pre-ferment what so ever!!!!
Then I decided to mix all the flour water yeast and a bit of malt (70, 2 and .2 %) and let ferment for at least 5 hours. A long time. I could have done a pre-ferment I know lol...
After this time I put into the dough the salt and a bit of ascorbic acid, since due to the long fermentation the dough was laking in strength.
Hello,
I was looking a library book this past long weekend - Amy's Bread - and this one piqued my interest. We've had some drizzle and it looks like we're going to have a wet week ahead here in the Pacific Northwest - I thought it might be nice to bake a little sunshine.
Hi All,
Hi All,
Just wanted to share with you my bake from Monday, 9/5/10... I had some friends in from San Francisco, who have never had my bread, so I wanted to make them something special to take home with them after brunch...
Here is a pain au levain, that I will call my 5/10/20 pain au levain... It was inspired by JT's 85x3 bread that Farine blogged about here: http://www.farine-mc.com/2010/04/jts-85x3.html
I am finally proud of my bread...It looks gorgeous. My special thanks for the web
tutoring go to Australian Baker WARWICK QUINTON.
Porridge:
600 h whole-wheat flour
260 g whole-rye flour
100 g buckwheat flakes
850 ml cold water
Finally the first blog entry:
