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Archive for December, 2008

Baguette Levain

Baguette Levain

 NOTE: This post is going to be edited later. DONE with many interuptions!

So this weekend was rather quiet and I needed a little bread fix. I have been lusting after the baguettes on The Fresh Loaf dubbed the Anis Baguettes, wonderful open crumb and a 20 hour ferment.  Janedo over there and also her blog, which I need to ask if  I may add her to my blogroll, she spent the day with the recipient of the best baguette in France award. He Anis Bouabasa shared with Janedo his process and formula. These are amazing if they are done correctly. My baguettes decided early on in our relationship they were not going down without some combat! Also, of course, I just cannot leave well enough alone. Here is an acknowledged baker with much more experience than I and I have to try to tweak things.

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Sour Cream Poppy Seed Dressing

 

I love fruit! Problem is if it is around it is all I will eat. Granted I can consume pounds of it in a day and truly it is good for you! However, you don’t get all the nutrition you need from just a day of canteloupe, watermelon, blueberries, etc… After three or four days you (I) really need some protien and all those other things.  Anyway, so I love the fruits! On occassion I will make a dressing especially if I have found some Date Nut bread or Zuchinni Bread to have with my fruiti plate! I love a good dense bread rich with dates or figs!! Will he ever get to the recipe. In the next paragraph!  I make little sandwiches slicing the bread thin as I can and then sandwiching a schmear of this between two pieces and serving it with my fruit!

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Posting and formatting

If anyone has any ideas on how to keep my formatting on these formulas I am open to learning something. I have tried cut and paste from Word and type it in from scratch. AINT WORKIN!!! (frustrated frown! ;(

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Honey Oatmeal Sourdough Loaf

Honey Oatmeal Sourdough Loaf

Often I do request. Especially when it is prefaced by a smiling face and cute dimples with a, Uncle Eli, pweaase??

So the children are spoiled watcha gunna do? I figure this is one way to get them to eat their oats and they all adore this recipe. Well, let me restate that. They all love the commercial yeast version of this. I personally don’t think they will notice BUT, I have made that mistake with them before. Eveyone keep your fingers crossed and if you would keep this to yourselves. I promise not to say a word.

 

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Let me say it again, Bubka, Babka, chocolate, cinnamon; I Heart You!I started making some holiday breads today. Bubka or babka was the focus. It is similar to a tea ring or coffee cake. They can be really rich but I prefer one not to sweet and you can create any filling you wish. I made one with an orange marmalade filling as I did’t have almond paste but it is one of my favorites. I will make another one with almond paste soon. Chocolate filling is good too! Of course, chocolate is always good!

(And somehow I continue to lose my formatting! Sorry!)

Babka Roll

Babka Roll

This is the one with the orange marmalade filling. As I said I don’t like my babka too sweet so I didn’t put much filling in this one.

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I usually make these for the holidays and they are just a standard and I wanted to share. Really good and freeze well!

Yeast Rolls Crumb

Yeast Rolls Crumb

Check out the following for the formula!

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Raising What?

First Successful Loaf

First Successful Loaf

 

 

 

I needed to delete some images to make room for some new ones. I have many new post that need to go up with images but I am running behind in my schedule. 

I feel the need to share with everyone the baby that started me on my sourdough journey. As an individual that doesn’t really have enough sense to know when to give up I created this loaf after the  many door stops and inedible (is that a word?) bricks of bread. As I look back I could have used the others to make a huge wood burning oven in the back yard to bake the other bricks for a house. You live and you learn!

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