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Found 6 results

  1. I have two batches of sourdough bubbling on my counter. One is a sweet Herman starter, or friendship bread starter, and a regular traditional starter. My traditional starter seems ready, it quadrupald in size after feeding it this morning. I think I will try and bake some bread tomorrow. If this turns out I will be so excited. Anybody have any experience, tips and tricks to share?
  2. crazydaffodil

    Earth Sandwich

    Think about that for a second. Imagine an alien being large enough to actually consume such a sandwich. And would said being really want the contents of said sandwich? Wouldn't it really need a huge helping of condiments? "There isn't enough plutonium in existence that would make me want to eat that!" Just sayin...
  3. Okay, we're up to day three of Thanksgiving prep. Let's make some cornbread for the dressing. I was losing the light and couldn't get a good shot of the batter, so here it is in the oven: You'll have to wait till the next post to see it transformed into cornbread dressing. Okay, next up is some French bread rolls: Please note that my container for wheat gluten is an old yogurt container. Fancy! Since we are working with wheat, here's a shot of the wheatberries before they took a spin in my grain mill: That's hard red wheatberries on the left and soft white wheatberries on the ri
  4. Hi everyone, sorry for the delay but I got a busy weekend and then got sidetracked and fell into the Bergey's rabbit hole. However, as promised here is the recipe for the ciabatta bread. It's a food with an unusual story. Italian food often is a result of centuries of tradition, this is especially true for breads. Ciabatta bread is an exception, it "was born" in 1982 in Adria, a town in Veneto, thanks to a great baker. It is renown for being crunchy and with tipically big "holes" inside, given by the high hydration of the dough. This is a slice This recipe is my personal adaptation of
  5. laPapessaGiovanna

    Baking to forget

    Today, probably as many of you, I felt the need to do something normal to forget that the world can be a shitty place. Creating something, especially food, with my hands helps me to foster hope, with busy hands it's easier to fight fear. I made common bread, bread with walnuts and dried grapes, ciabatte and arab bread. I'll post all the recipes in the next days, promised. Since I am a bit tired I'm posting only about the bread with walnuts and dried grapes. The recipe is the same as for the common bread and you find it here. The difference is that to the ingredients you add a couple of teasp
  6. I'm baking 2 Ukrainian paskas for Easter right now - I'm not religious anymore, but baking paska is a time-honoured tradition, and bread-baking is something I really enjoy. Also, bread is a really photogenic and beautiful thing. Here's some of my more attractive Easter paskas baked over the years: Fingers crossed that this year's editions turn out as well! Any other hobbyist bread-bakers around? I'm pretty sure that there are, based on my perusal of the recipe thread...
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