Blog posts

Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia,

 During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.

I'm really enjoying making this style of pizza.  It is quite filling and one pizza makes two dinners for us.  This time I didn't have my usual all purpose flour so used bread flour.  I also used whole wheat flour this time instead of either spelt or kamut just to try something slightly different.  I don't find that I can taste much difference between the pizzas made with the different flours since the toppings really are the most prominent flavour of the pizza. 

So I needed a dessert for brunch so decided to bake a cake.  This recipe interested me because 25% of the flour is whole rye (the recipe calls for medium rye but I used whole rye) along with olive oil.  Both gave this cake more complexity than straight AP flour and a neutral oil would.  Also, in a nod towards making it lower fat I substituted Greek yogurt for the sour cream.  This is still acid enough to leaven the cake, although a bit more acid might have given it just a bit more of a boost.  This cake delicious and will keep for days given the olive oil in it.

We had friends over for brunch this past weekend and decided that a savory strata was going to be served.  So of course, I needed to make a challah for this, but didn’t have enough time for a sourdough challah due many other things happening.  So here is my recipe for a IDY fast all in less than a day delicious challah with some whole wheat.

Not exactly a bonus, more of a necessity as showing hydration percentages in each section lacked a summarised overview as did percentages in other areas such as

Another chunk of possible useless information, perhaps, but still an important one. The next phase was to figure out a way of dealing with percentages in a virtually calculator-free way by entering only the weight of ingredients & allowing the spreadsheet to calculate everything else.

Hi everyone, 

My bagels are turning out airy and fluffy, even though my dough hydration is 50 percent and I only rest for ten minutes after shaping. Could this be because I struggle degassing the dough enough? 

English muffins baked today. I haven't made EM's before so I used 1/2 recipe from King Arthur site to make 8 muffins. I hand mixed with a Danish whisk. Very slack dough much different from my regular sourdough bread dough and baked in a caste iron skillet on the stovetop. Looking forward to bacon and egg muffin tomorrow morning.

Well, that took a while!

As there will be way too much to take in, in one sitting considering what was included in my last blog post Bakers Percent Re-Imagined back in June last year and how long it took me to get to the finish line. I’ve decided to break it down into readable chunks so It should be easier to follow.

From the original “To-Do” list