Fig-caccia!
I’ve been busy all summer, baking at the new bakery in town. So I haven’t had a lot of time for baking in my own home. Today however, I decided to be creative and do something new. My sweetheart bought me some fresh figs because he knows how much I love figs. Continue reading
Sourdough Pita Flatbread
I baked up some pita pocket breads today or flatbread. It is so good when you make your own fresh and hot off the baking stone!
Quick and Easy Blueberry Wedges
I love berries of all sorts, but I especially love blueberries. I have a stash of them in my freezer and several boxes of fresh blueberries in my refrigerator. So I thought I would make up a quick snacking kind of dessert for dinner.
Pane di Amore
The Bread of Love and Friendship
This is an easy sourdough with a little bit of milk and potatoes. I used whole wheat sourdough starter but you can use a white starter and substitute about 6 oz of whole grain flour for bread flour to have it come out similar.Continue reading
Sunny Sourdough
It was a wonderfully sunny day so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.
Pretty Orange Squash Rolls and Bread
I had a Hubbard squash sitting on my kitchen table begging to be baked. So, I baked the squash and made up some squash rolls. I made enough dough to bake up a loaf of squash bread as well.
Kneading Conference West 2012 Part II
The Business of Baking
Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain.Continue reading
Kneading Conference West 2012 Part I
Kneading Conference West (Sept 13, 14 and 15) 2012 was a terrific success. I had the privilege of attending for the second year in a row and I am really glad I did. The Kneading Conference is held in the beautiful Skagit Valley in Mt Vernon, Wa at Washington State University Research and Extension Center. The conference filled up quickly and had a waiting list again this year as the attendance is limited (you might wasn’t to sign up early for next year, BBGA will have information or you can find it at: Kneading Conference West. I met up with my baker friends MC of Farine and Breadsong and Floyd from The Fresh Loaf (I did not get his picture!). It was a great start to the conference.
Continue readingSalish Sea Sourdough and Passionate for Pies
Salish Sea Sourdough
I have been baking Salish Sea Sourdough at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa. Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and beyond for being the tastiest, most wholsome pastry treats available.
Sour Seed Dough 40/100 and 60/100
You’re thinking, “Sour Seed Dough?” what is she up to now? Debra Wink gave me the idea of playing with the Boudin original recipe, which she sent me. We have been experimenting back and forth with it to obtain a “sour” bread. It is obviously not the way they(Boudin) bake their sourdough now. Home baked sourdough’s are still the best.
