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We just secured an apartment in Mexico, sight unseen. It's that cute! OK, we haven't seen it *in person* but we do have pictures. For example, the kitchen has a gas stove/oven with six burners. It's smaller than the typical American oven, so I think it will be more efficient. That, plus the mile-high altitude, should make for some interesting recipe adjustments.

But look at all the counter space!

This is an old type of bread which i found very hard to be manufactured today

This bread was made using lap method...

    I wanted to make a nice soft sandwich roll and had not used the Tangzhong method in a while.  This method never fails to deliver a soft tasty bun.  The addition of the potatoes and Greek yogurt along with caramelized onions put this one over the top.

For some of the rolls I added some shredded cheese on top and for the others some smoked sesame seeds were added.

The end result was a soft, flavorful roll perfect for a burger or sandwich.

Inspired by Mini Oven comment to my Eclipse 2017 challenge bread #2 I decided to try the idea of stuffing the vegetables with the sourdough. All the bell peppers and egg plan are from our home garden.

https://goodcookingfortheheartandsoul.blogspot.com/2017/08/yesterday-my-bride-was-going-to-be-out.html -  Follow this link for the full pictorial guide. 

I was looking for a nice pie recipe and came across this old post. 

http://www.thefreshloaf.com/node/19545/apple-pie-dream-pie-crust-realized

Along with my play-time (the Eclipse experiments), I also needed a basic sandwich loaf for the week.  We've had hot, dry weather, bringing on the need for an early harvest, so not much time at home right now and a need for much portable food!

For our sandwiches this week, I wanted to use up the last of my older durum and kamut berries (since I had stocked up again), use up the rest of the rye levain that I had built, and keep it fairly high in whole grains. 

  With Mini Oven’s Eclipse Bread challenge in mind, and the need to get my “mother” durum starter built back up, I started last week by pulling out 10g each of my 65% hydration rye and durum starters and starting with 3-stage levain builds, getting them both up to 80% hydration, and shooting for about 270g total of each levain.