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Pretzels - Two Kinds

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pmccool on 5 Feb 2007 at 11:08

Super Bowl parties are a great excuse for trying new recipes.  They also require lots of snack foods.  So, when I was asked to bring some chips, I happily agreed.  I was a good guest and took exactly what the hostess requested and then, well, then I improvised a little.

 

What's new

Profile picture for user Floydm
Floydm on 4 Feb 2007 at 10:55
I've been absent from the site for the past week or so for a number of reasons. First we were out of town at a place with a not terribly good internet connection. Then we got back and the whole family got leveled by a nasty cold. We're finally recovering, but I still can't taste much of anything.

Laurel's Kitchen Bread Book

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Wayne on 2 Feb 2007 at 11:13

Going through my bread book library last night and discovered that I had two Laurel's Kitchen books.  If anyone out there needs one,  you can have one of mine for the cost of shipping...no charge for the book.  Seem's like someone was looking for a copy awhile back. If you are interested,  you can email me at

wforge@bellsouth.net.

 Think the cost of shipping would be around 4 bucks.

Wayne

Silpat and chocolate chips

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beanfromex on 1 Feb 2007 at 05:42

One of the grocery stores here in southern mexico has just brought in REAL hershey's chips in milk and semi sweet.

I thought this was an excellent time to try the Silpat (tm) cookie sheet liners I received from my sister for christmas. I had heard of Martha Stewart endorsing them along with several others,

My oven here is gas and very unstable when it comings to holding a temperature without fluctuating. The end result in cookies always seemed to be a slightly to moderately scorched bottom.

This week's breads...

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Srishti on 31 Jan 2007 at 20:42

Hello,

This week I made some 100% Whole Wheat Sourdough Nut & Seed Torpedoes with walnuts, hazelnuts, flax, sesame & pumpkin seeds:

and Some Sourdough Whole Wheat bagels

Baking on the road, part III

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Floydm on 30 Jan 2007 at 18:24
This was the best I could come up with: sourdough pan loaf A loaf of sourdough sandwich bread, slightly gummy and poorly shaped but edible. I am humbled. Baking on foreign soil is very difficult. Back to my home kitchen this weekend.

Baking on the road, part II

Profile picture for user Floydm
Floydm on 28 Jan 2007 at 20:29
Hmmm... yes, well... baking on the road seemed like a good idea. My starter made it fine, but I guess I didn't really think about how many little things I take for granted in my home kitchen. Yes, I knew I was going to be without a baking stone or my lame, but those were the least of my problems. Not being able to find a warm enough spot in the house for the loaves to rise enough set me back a bit.

This week's baking: Pane Siciliano and 30% whole wheat Leonard Boule

mountaindog on 28 Jan 2007 at 10:59

This weekend I made the Thom Leonard boule again (actually 2 smaller boules), but this time made a darker loaf where 30% of the total flour was whole wheat and a little rye. I imagine this combo of flour is more in line with what a Poilane loaf is like. My husband called me from Paris the other day to report on the Poilane loaf he tasted while there, saying it was not really a dark whole wheat bread, rather the crumb was a medium to light color, with even, small to medium holes, not huge holes.

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