My dear friend, MC’s (of the blog, Farine) grandson, Noah has been murdered in the Sandy Hook massacre this morning. Please visit her site and offer words of condolences. So many of you know her and have benefited from her wonderful blog over the years. I met her at Kneading Conference West last year and had the pleasure of spending time with her at this year’s conference. This tragedy has affected me deeply and I wish to show MC support.
Visit her site here: Farine
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
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.
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.
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, 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.
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.