Blog posts

It was the nicest kind of serendipity that drew me into working with barley. A friend asked if I could make her some sprouted barley bread. She heard that sprouted grain breads are healthy, and she knows how much I enjoy a challenge.

Naturally, my first stop was TFL. Mini O, how did I miss that you were working with barley, too? I guess I was too focused at that point on "sprouted barley bread" as a search term. I found some references to other barley breads and looked further afield.

Dear friends

I made a pumpkin recipes festival on an arabic site , on the cooking forum.I made a lot of plates from the pumpkin: salads , jams , cakes & muffins , ice cream , pumpkin pie & this bread.

I will show you the pumpkin loaf , it was very tasty and very light, easy & simple to make.

I can share the recipe if there is anybody interrested in, let me show you:

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another shape:

Seems appropriate to make my first blog post about pumpernickel. Mentioned in my intro post yesterday that it was Horst Bandel's Black Pumpernickel in Jeffrey Hamelman's book Bread that brought me to The Fresh Loaf. Growing up in multi-cultural Winnipeg, Manitoba, I was exposed to so many wonderful ryes. So while I was at baking school, I made whatever breads (and other things) we were assigned and then worked overtime on the ryes.

San Joaquin Light Rye 1

San Joaquin Light Rye 2

San Joaquin Light Rye Crumb

So, since the last post (which was quite some time ago), we moved back to Canada after three years of living in Africa.  I had a really good sourdough starter going in Zambia, it was reliable and very active, and I didn't want to just dump it.   I looked around and found some pages which described how to dry starter for transport, so that's what I did.  Here are the steps:

I make several different versions of this very famous cake as it is probably my very favorite of all chocolate desserts and perfect for a fancy presentation. The only thing that may cause problems is finding the ingredients in the States. I don’t know what’s available over there, so I’ll do my best to describe how it’s done here.
For Sean’s birthday we had a very nice dinner of marinated, then BBQ’s duck breasts, a zucchini – chèvre tian and sautéed potatoes. I decorated his cake with maltezer’s and white and dark chocolate Mikado’s and 4 sparklers.

Hamelman's 40% Rye with Caraway

Hamelman's 40% Rye with Caraway Crumb

This is the second of Hamelman's rye breads I've made. The first was his Flaxseed Bread, which I thought was pretty terrific.

Pain de Campagne variation

Pain de Campagne variation, crumb