It was a wonderfully sunny day on this island 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.
When I was young, there was a bakery in town that specialized in a Cheese Onion loaf. It was a soft, white crumb studded with melted cheese pockets and caramelized onions chunks. The bread was a sought after item and you could smell it baking from far off. Continue reading Caramelized Onion Cheese Loaf
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.
I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). Continue reading Blonde Wig Sourdough
It was one year ago that I came to live in the San Juan Islands. So much has happened since then. I got a chance to bake commercially in a local bakery. Unfortunately the bakery shut down and I am looking for a job. Continue reading A New Year…Looking Back
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
Banana bread is just not quite as good in this baker’s opinion, without the crumbs on top. I find that true for most tea breads and muffins too. There is just something about the crumbs that makes people say, “Wow!” In the past, my boys wanted me to make a loaf of just “crumbs.” I think that is like eating the icing without the cake….
For World Bread Day today, I decided to bake up some Ciabatta. I had completely forgotten it was WBD until I saw postings on FaceBook and I thought I had better do something quick. Well, quick doesn’t work too well for sourdough… Continue reading Flaxseed Ciabatta – for World Baking Day 2012
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 II
MC, Teresa (me) and Breadsong photo by Douglas McLaughlin
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 Continue reading Kneading Conference West 2012 Part I
Discovering Sourdough
