Blog posts

I have converted a favorite sourdough recipe to make some loaves made with durum flour.  I decided to just call them my Sourdough Semonlina Country Bread.

I made a large batch of dough.  I was planning on baking them in my WFO.  Plans were changed when Mike told me my car needed to be taken in for a service and we would be going out after it was done.  I just pulled them out of the frig early and baked them up in my EO.

Makes 5 loaves - I have various sizes - I  adjusted the sizes to fit my  proofing baskets.

Sending this to Yeastspotting.

Index for my blog entries

My friend gave me a large chunk of Serrano ham as gift, combined with some good parmesan cheese, this bread is super delicious.

Light Rye Sourdough with Ham and Cheese

It's almost been a week since the last sandwich for lunch post and some of us are getting hungry.

grilled 50% whole grain with sprouts seeds and nuts,  Amish Swiss cheese with Italian salami with Brownman pickles and pico.

A dinner snuck in there with herbed and seeded ciabatta bun for the hammy, caramelized onion and mushrooms with some baked mini oven wedge fries.

I purchased a FibraMent-D baking stone and everytime I use it the crust burns.  I use my BBQ because the temp. reaches 500 to 600 degrees.

The last time I baked one I elevated the stone using a cast iron dutch oven and it still burnt.  Any suggestions.

Thanks from a fellow baker

Pauly

This morning I was on the way to making some lovely artisan bread using a long-fermented Biga starter but unfortunately I over-mixed the dough! Over-mixing creates a horribly sticky mess and it took me half an hour to clean everything, including my hands. Hopefully those that have experienced this will sympathise.

Pressed for time I decided to make a quick loaf with some improving ingredients available in most kitchens.

A while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others. To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my baking books.

For a long time I wanted to bake this bread. It sounds like home, and it tastes like home.

I am from the Black Forest, here a photo taken during my last visit:

Wolfgang Suepke posted the formula in his blog - quite a nice read because he sheds light on some regional eating habits in Germany.

This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.

To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.

If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.

I figured it was time to make some Rye bread so I converted my whole wheat Desem starter to a Rye sour starter using a 3 step build.  I ended up making way more starter than I needed, but I rather have some extra than run out like I did the last time I made a rye sourdough bread.

Many more photos get taken than appear on my blog. Picking and choosing is an agonizing task. Sometimes a photo just doesn't fit within the context of the prose but more often than not I have just taken so many photographs that tough compromises need to be made. I have decided to collect an assortment of photos and post them so they may see the light of day. Many will be familiar to readers of my past blog entries.

Please welcome the B-sides Part 1 ...