Baking in the Basement Woodstove!
Earlier I mentioned I wanted to try to bake in the woodstove in the basement where I am living. It looks like this: (Wouldn’t it inspire you to try baking in it?)
It has been cold here as of late, so I fired it up and ran it all night long. There were some nice coals in the morning.
March 5 and Rose’s Cafe/Bakery
March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.
Pizza!
This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a starter (natural levain) and commercial yeast. It is featured on pizzaquest.com:
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.
A New Year, a New Life
Over the New Year holidays, I moved to the San Juan Islands. It has been a two year journey for me from an abusive situation, a divorce and now starting over.Continue reading
Autumn Days – My Favorite
Visiting with some of my family:
My niece, Dominica with her daughter, Mattie and their new puppy
I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.” I decided to pass on it. I would like to find more local Artisan sourdough style breads to review.
Pixie’s Lime Loaf
The credit for this bread goes to a man dear to my heart. He does not know lime is one of my favorite flavors. He came up with the idea the weekend we met and we worked on it together, so it will be a favorite of mine from now on. It is unusual and quite delicious.
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Autumn Porch Sourdough
Autumn Porch Sourdough
Preferment Biga type 55% hydration – Mix up at 9:00 pm
- 8.5 oz/241g vigorous starter @ 100% hydration (fed within 12 hours)
- 7.5 oz/212g water
- 14 oz/396g bread flour
- 3 oz/85g whole wheat flour (I used white wheat)
Kneading Conference West
Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West.
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I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17 2011. There was so much to see and do that it was hard to pick which classes to attend. The food served was really good and the people were just my kind of people.. obsessed with bread.
Pizza Margherita
Pizza Margherita (a one day sourdough crust formula)
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I said in an earlier post that I would come up with a one day sourdough formula for a pizza crust. Well, I have one I think you’ll like…
Summer Sourdough
This is Summer Sourdough cooling off quickly in my freezer. I am sending it to a friend and want to cool it down and get it into the mail on the same day. Hopefully this experiment with sending bread in the mail will be successful. Since I am sending it to an understanding friend, he can always toss it in the compost heap if it arrives in sad shape!
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