Blog posts

Every other weekend we have friends come over to our house for a little socialization and we take turns providing food. Last week was our turn and I wanted to get away from ordering take-out like we have been doing lately. I wanted to put some effort into the meal instead of being lazy so we decided on burgers and BBQ chicken. I took this opportunity to make the rolls for burgers. This is the second time making the Kaiser rolls from Peter Reinhart’s The Bread Baker’s Apprentice and I was hoping these would turn out better than my first attempt. Turns out I was right!

Hello all.
I have written a dough calculator, in the hope to create a useful tool, but also to get some practice with javascript/HTML. It is a table-based calculator, but includes a feature I have not found in other calculators: a graphical interface for calculating starter feedings.

You can find it here.

Living in San Diego for school, I gained a love for the little rolls brought from the local panaderia down the street.  Like little mini batards, pulled from the oven and placed in bins alongside racks of pan dulces.  Alas, here in the oakland hills the closest panaderia is a 15-20 minute drive away, and the bolillos just aren't quite like the ones I used to get in San Diego.

Blu d'a Mare

For the last leg of my recent holiday in Indonesia, I was in Lombok, or to be more specific; the Gili Islands; a threesome of small coral islands north-west of Lombok, with Gili Trawangang being the most developed island of the three.

My SIL, brother and niece really pulled out all the stops for tonight's dinner In Houston.  We drove from Lee's Summit, MO. to their home two days ago.

My SIL had brought back some home grown tomatoes from Wellington MO.  She had some French baguettes and ciabatta in the freezer.  My brother cooked up some wild sockeye salmon on the grill.  SIL made some Sandy Capellini.

Nancy Silverton's Walnut Bread is one of my favorite breads.

It takes 3 days to make it, but it's worth the effort.

Here it is in BBGA format, but first let me anticipate 2 questions:

Sending this to Yeastspotting.

Index for my blog entries

I'm posting this bread hoping that it will inspire other TFL members to bake it, because it is a great bread. It took me a long time till I decided to make it and now I regret that I haven't done it sooner. Full of flavor, easy to make and friendly with rye beginners, it is light and healthy and for my taste, it's perfect.

I followed mr. Hamelman's formula from "BREAD" page 194, with few modifications:

- I didn't used commercial yeast.

- I increased hydration from 68% to almost 73%.

A lovely weekend on the North Coast of California. 

First, the Fauna.  Our yard seems to be the pasture of choice for our neighborhood herd of Mule Deer.  And the herd has grown in the last few weeks.  We’ve seen at least three new babies (we refer to them, collectively, as “The Fonz”).  And the young buckeroos were particularly rowdy this weekend.  After the pictures below were taken, a large group assembled not 20 yards from our porch (perhaps drawn by the smell of Focaccia buns baking; more likely by the dandelions in bloom).