Blog posts

Onion and Poppy Seed Purim Ring

Eric,

This is from before I actually joined this site - actually this is the reason I joined this site.

Background:

In the States, I baked yeast bread. I had one recipe - from a craft, not a cookbook, so it used terms I was familiar with rather than the terms I more often find in baking recipes now that I'm looking around. It was a honey-whole wheat bread. I found all the ingredients in my local grocery store, used that recipe with no alterations except substituting applesauce for half the butter, and I baked it every Saturday, never with a problem.

SF SD with WW from C&C

SF SD with WW from C&C - crumb

Having been raised on San Francisco Sourdough, if for no other reason, I prefer sourdough bread that is ... well ... sour.

Namourah or Halwa Semolina: This dessert is made with Coarse Semolina , mixed with yogurt , eggs and butter, after it's baked we drizzle cold syrup .To all my friends the Bakers ,

As promised I did a test loaf with my home milled high extraction flour.  I used .01% of diastatic malt by weight of the flour and baked using my standard "test loaf" formula.  Once again, I went by the numbers - strokes, folds, dough temperature, and fermentation times as for my other loaves.

The results of the .01% malt are posted here: http://i264.photobucket.com/albums/ii183/proth5/Homemilledmalt1.jpg

Petite Pain No. 1 (rolls)  - S.S. France: - Bernard Clayton recipe

I grew up in the chicago area, and a staple in college was the deep dish stuffed pizza. Now I live elsewhere, and it's harder to find. Plus, the whole challenge of making your own is hard to resist. I've been happy enough with varios thin crust pizzas, but the other day on a whim searched on recipezaar for the ubiquitous stuffed pizza.... and I found it!

http://www.recipezaar.com/88044

Well, it's day 6 and I have no idea what's going on with my little buckaroo. I stir it up, dump all but 1/4 cup, add 1/2 cup flour and 1/2 cup water, stir it up again, and all it does is make a layer of hooch after a few hours. I could swear that it grew to about 3 times its size on day 4, but I'm basing that on the residue on the sides of the container. I never actually saw it grow. I've kept a closer eye on it since then, and all it does is bubble some -- not a lot -- and form a layer of hooch. If it grows, it does it in the 10 minutes I'm not looking.