Blog posts

I found a vintage waffle maker by Munsey at the thrift store this morning, and of course there was no manual included. I have never owned a waffle maker of any type but plan on making sourdough waffles when the grandgirls spend the night. Does any member own a Munsey, Model BW-4, and what are the basic rules for making waffles? Apart from not putting in too much batter, that is. There is no light so how will I know when it is ready? Maybe I'll stick to pancakes... A.

I forgot that I could post photos right here on this site!  This is my aromatic rosemary olive oil bread.  I think I overbaked it, considering the dark coloring even in the scoring.  I think it's beautiful, but did I bake it for too long? It registered 205F when I took an internal temperature after baking.

This afternoon I had some starter left over from a refreshment and decided I would make something from my newly acquired BBA. Aha! Poolish baguettes sound good. Until halfway through I realized I had no ww flour. So I substituted the 4oz of spelt flour left from my co-op shopping spree and some rye, spiked with 1 tbsp of vital wheat gluten. I also noticed I was out of instant yeast. Oh well, I used a tsp off of the block of active dry I got at Costco. Then I saw I was out of filtered water (our tap water is unpredictable as far as hardness goes). Oh well, too late to turn back.

this bread is called pane di prato (I think, I made it a long time ago). it's saltless bread that is apparently traditionally tuscan. The book I used said that when the venetians ruled the salt monopoly, the tuscans made bread without salt as to not give into the monopoly. it's an acquired taste in my opinion... but it was still good.

Bundt shape for a colleague's birthday:

https://www.flickr.com/photos/33569048@N05/albums/72157618022118071/with/3529688077

So, as would be appropriate for a first post, a first for me: sourdough!

Now, to be honest, that tasted great. I've not baked (or even eaten) sourdough before, and the odour that came off whilst it was baking reminded me of *cough* baby vomit *cough* So I was apprehensive, before that first bite!

Adapted from a friend's home recipe, made with mashed bananas.  Very moist and light interior. 

Used Trader Joe's white whole wheat flour for the first time.  Couldn't tell the difference between KA and TJ flours.

KA $5.99, TJ $2.99.

090515 follow-up observation:

So I'm planting my garden this year for the first time at this house. A couple years ago, while I was pregnant with Rinoa, I had a few tomato plants and a few pepper plants that didn't do too well because they were in an area with poor soil and way too much other stuff. This year I'm tilling up the backyard, finally, and doing things right.

My another 'first time' experience.  As always, I'm having fun while learning new skills and trying out new recipes.

It's a spiked dough retarded since Sunday. 

New technique applied:  Covering the bread with an inverted dutch oven while baking.

 http://www.flickr.com/photos/33569048@N05/sets/72157618023122996/

A pretty loaf; more fluffy crumb and less sour than my Ultimate loaf, well-risen, excellent thinner crispy crust.  I suspect retarding overnight would increase the sour somewhat. 

60 grams 100% starter
180g water
300g high-gluten flour
6g salt