Blog posts

I haven't made a porridge bread in a while so sticking with my Durum kick I figured Polenta would go well Durum and used that along with some rolled oats and barley flakes in the porridge.

I made a starter with mostly Durum flour and added some 00 Caputo flour along with freshly milled Whole Wheat to the main flour mix.

The added fresh ricotta cheese added to the moist soft crumb.

I baked this one Miche style and the end result was a tasty hearty bread with a nice sour tang and moist crumb.

I had roasted some sweet potatoes and baby red potatoes the other night on the grill when cooking a marinated pork roast with using some of them in a bread.  I thought they would pair well with some Durum flour and 00 Caputo flour and I was not mistaken.

This is a terrific sandwich bread and also works well mopping up sauce which I happily did with my wife's pasta and meatballs the other day.  The crumb is a little tight but it was nice and soft and moist and tasted great.

This week we were reminded once again that we aren’t as hip, modern and advanced as we think we are when to comes to bread and most other things.  We also don’t give our ancient ancestors as much credit and due as we should.  I published an article by Samuel earlier this week , Brewing and baking, in Ancient Egypt that shows how advanced they were in baking bread and making beer.

Today I made Sour Cherry Focaccia by using Cook's Illustrated for the dough and method and Martha Stewart's idea for the topping. I used a total of 6oz. of sour cherries which I defrosted from my summer farmer's market stash and sprinkled each (9") pan with 1/2 tablespoon of  coarse sugar and fresh rosemary.

i will taste them tonight at our dinner gathering and report the tasting results.

I tried the same recipe again, but this time no overnight proofing in the fridge. Just 3 hours at room temperature. 

Crumb and crust came out great. A bit weak on the flavor front. 

This year's pot garden for salad fits the bill for 2 who love salad.

2015 Dabrownman’s TFL Blog Index

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

I regret I hadn't photo documented and tasted that yam loaf.  It took much longer rising  (influenced by long rises on the Tartine theme) ending up on the porch overnight, and because that was too cold in the morning, I did some microwave low voltage zaps to it and then when it got to rising, had to tip it out of the banneton (no problem, rice flour) and fold the dough.  It was so full of rice flour (fear it might stick) I ended up holding it under the running tap to wash off the flour.  A few folds in the air with wet hands and I was in business.

I found a tiny little book on fermentation in the library. Almost small enough to slip into a shirt pocket but big on inspiration. The author is Sandor Katz. The first thing I tried was his Injera. It is delicious and sour and tastes a bit like a soft, spongy pumpernickel. Very easy. A keeper.