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Forgive the bad photos; they were taken at 5 a.m. with my cell phone. I wanted some pictures before I devoured the stuff. This is a rustic course wheat loaf. It is easy to make, and packed full of great wheaty flavor.

Here is my recipe for anyone who wants to try it:

Bread / all purpose flour: 400 grams

Whole wheat flour: 50 grams

Cracked wheat berries: 30 grams

Our granddaughters, Naomi (6 years old) and Sasha (3 years old), have been staying with us for two weeks. Making bagels was in our contract. We saved this activity until just before their parents return, so they could have them fresh-baked. The parents return late tonight, so we made bagels today to bake for their brunch tomorrow.

Naomi had had an introduction to bagel shaping by her great Great Uncle, Glenn, a few weeks ago. She was a quick learner. Now, little sister wanted to make bagels too.

My wife fried up some fresh plantains as a nice accompaniment to dinner the other night.  Since she made too many I figured I would try adding some to my next bread.  In retrospect I think it would have been better to boil some plantains instead of using fried ones but overall the bread turned out pretty good.  I can say that the plantains are certainly not overpowering and add a ni

The experiment of my blog a month ago failed. So I tried several times and succeed. My old computer broke down some days ago, so I can't post the process here,I used the sourdough starter to make bread. Now I post several photos here.

or Too Many Changes Addle the Brain

Recently, I made some sourdough levained baguettes, Sourdough in Baguette's clothing and was delighted to find their flavor included a distinct acidic tang (sourness) that I especially like, but my wife usually doesn't. However, with this bake, I caught her returning more than once for another slice of the cut loaf. When I confronted her, she allowed the flavor was "interesting"--and took another bite.

Hi everyone,

I am long overdue to make a post here about our transition to living in Canada and everything that has been going on with me, but not tonight.  Tonight I did, however, register for the Kneading Conference West in mid-September in Mount Vernon, Washington.  Any other TFLers going?  I'd love to meet up with anyone else attending.  

-Floyd

Hello everyone,
These basil buns are my adaptation of Jan Hedh’s Risotto Bread, from his book, Artisan Breads.

I loved Mr. Hedh’s idea of including fresh basil in a prefermented dough.  Our season for fresh basil is here! –
I was curious to try making these rolls, to see how they would taste.

Hello TFL members,

This last couple of days i am on a quest, I try to get more information about bolted flour and what it is or how to use it.

I read an article in " Edible" magazine about the flour the miller and the baker but not much info why or how to use it.

Thanks

Hans Krijnen

There is nothing we like better than sandwiches when it comes to bread.  It has been nearly month since we did a parade so here goes:

Naan made on the grill