Just an update

I have been busy with work and trying to fit in baking here and there. Took a moment to upload some pics of my bakes over the past weeks.

Here is the barley bread I made. Hydration was 68% and the ground barley took 30% of the flour weight. Salt .025%

Here is a pic of american style sponge cake with strawberry jam and topped with whipped creme.

Here is some pasta I made. The colour comes from pureed beets. The flavor does not come through in the taste. It does turn a bit pinkish when cooked. Next time I will use more beets to help the colour through cooking.

Here is a pic of a barley bread after I took off the cast-iron cooker cover. Wonderful amount of oven-spring.

Finally, our newest addition to our family. We adopted him from the local rescue society.