-
Lotsa Bread
I’ve been thinking about bread a lot more than I’ve been writing about it here. Eating it too. I crossed yet another sourdough milestone this past weekend when I extracted from my hot oven a pair of pandemic bread loaves, loaves numbered two-hundred-and-forty-nine and two-hundred-and-fifty. Yes, I keep track. And yes, I’ve baked 250 loaves
-
Baking Sourdough Bagels
Now that we’re a few solid days into February it seemed appropriate that I acknowledge the fine dusting of flour on the floor, walls and furniture that is my loosely stated New Year’s resolutions. I had been lamenting the lack of variation in my sourdough adventures and looking forward to a year of bread-based experimentation
-
Local Flours Sours: Duchess Bread (Part One)
You know your family thinks you are slightly obsessed about something when supporting your hobby winds up under the Christmas tree in holiday gift form. After baking some hundreds of loaves of sourdough the last couple years, I guess my family has noticed my obsession. This year I received a 5kg bag of bread flour
-
Salted Toffee Crisps
For the span of a whole weekend in early December it seemed like I couldn’t look on my social media feeds and subscriptions without seeing a recipe for some kind of homemade chocolate toffee bar. In fact, I saw this (or a variation of this) recipe online on Youtube, Instagram, and Twitter no less than
-
Friday Yeast Fail
I banked my evening post on some cast iron skillet focaccia bread. The plan was to bake a zesty round of generously seasoned pan bread, a twelve inch disc of leavened goodness, baked to perfection in the oven and sliced up for some Friday night snacking. I followed a simple recipe: some flour, yeast, olive