Last week nicodvb posted his most recent trial of 100% Rye flour bread. He declared it as good so I thought I would try it out and see if I could follow his steps.
I am biking from St. Augustine FL to SanDiego CA. I am using this as an opportunity to raise awareness of hunger in this country . My local Food Bank, Food Bank of East Alabama, is helping me by placing barrels in local spots in my town of Auburn/Opelika AL. I am trying to raise 3100# of food as well as $ 3100 since the trip is 3100 miles. We will take about 60 days to do this so it is also a personal celebration of my 60th year on this earth. I am in Day 7 today and we are in Marianna FL. at the library. I will check in periodically. Here is my log so far .
My husband and and small boys quite like whitish sandwich bread, and although they like my sourdough boules and batards for dipping in soup, it is difficult to convince them to eat sourdough in any other form. I have read in a few places that the long fermentation times plus the lactobacilli in sourdough improve the digestibility and lower the GI rating of bread (in comparison to bread prepared commercially with the shortest possible rises, etc). Seeing as the family like toast and sandwiches from time to time, and I always make a instant yeasted loaf for that, I thought it coul
Ricotta torta is a much lighter cheese cake then the traditional NY cheese cake. It is a traditional Easter dessert.
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Last night I made the San Fransisco sourdough from 'Advanced bread and pastry' by michael Saus. Though this is a great recipe, the major point with this bread was the steaming technique I tried out. I have tried countless ways to efficiently steam my oven, including a moderately dangerous, self-invented water injection system... needless to say, results were not incredible, and most definately not worth the third degree burns.
Hey Pat,
I have been able to make time for baking recently, but not so much for other things like keeping up with my bread blog. During the silence I've been pushing myself to higher and higher hydration levels on my straight sourdough bread formula, testing my own limits in handling high (to me anyway) hydration doughs, and learning about how it affects the finished loaf. I think I've learned a lot, but the most important lesson has been: I still have a lot to learn!
Pat, who has is enduring earthquakes, tsunami warnings and, worst of all, no access to bread baking this week shared with us the thought that having some bread to critique might lift her spirits. What better bread than that made from her own baguette formula?
Time for my semi-annual birthday cake update, right? This year's cake for my son was LEGO themed!
I guess I never posted last years cake -my son was super-into his Mad Magazine Spy-vs.-Spy comics and asked for this theme on his cake. I was really busy with planning the event which was at a roller skating rink, so the only thing I really did was to buy a plain undecorated sheet cake and decorate it to make it match.
