Okay so I did something amazing this morning. I made up a formula for pancakes that will be my go to formula from now on. My son asked me to name them after him and my daughter, who won’t eat pancakes, helped herself to a full plate after tasting a bite. She said, “How did you make these taste so good?”Continue reading
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
San Juan Island area is a beautiful place to live. The locals are very friendly, it has been fun to meet new people. I attended a transportation meeting to see about road safety and bike trails. I joined a prayer group from the church I attend and I was able to help out at the local soup kitchen this week and bring some of my bread.
Here is a neat shaping technique for dough that will enable you to end up with beautiful Christmas wreaths to give for gifts or showcase your buffet table. You can follow any recipe that will produce about 1.5 lbs of dough, as each wreath is 1.5 lbs each. You can also use any filling that suits your fancy. Some ideas would be pecans and chopped apples, preserves, chopped dates, figs and walnuts, cherries, dried cranberries, blueberries, etc.
It’s that time of year where baking of squash, sweet potaoes (and/or yams) and other such autumn treats are pretty standard fare, especially around Thanksgiving. This recipe features leftover baked sweet potatoes baked up into muffins. You can substitute any veggie with a similar texture such as those mentioned above. I like using up my extra starter instead of tossing it whenever I can and these yummy tender treats will help you do just that.
I have had an interesting week. I received my CPR certification yesterday. It was an interesting class to attend. We also received lunch and a nice first aid kit. This class was sponsored by the Shoalwater Bay Tribe. They are very helpful and active in our local community. We are lucky to have them as neighbors here in Tokeland.
Remember how I spent some time trying to get a good soft crumb with sweet sourdough? Well I applied that same science to getting a nice soft wheat roll. The secret is adding some sour cream. Yes, you can add potatoes and that works too but the outcome is a bit heavier than the sour cream which helps produce a soft light crumb. Everyone wants a soft roll with dinner at times, yes the crusty hard rolls are terrific too, but sometimes you just want a soft dinner roll…