There has been an ongoing controversy over whether a starter culture that you obtain elsewhere, is taken over by, or reverts to, the local microorganisms after you have had it for a while.
I asked Debra Wink that question and she said a stable starter would keep the original organisms intact if it was healthy. I have heard many different opinions on the subject. However, there is one thing that keeps me from making up my mind about the subject and that is the tests I have done. Many years ago, I did time tests for different starters to see how long they took to proof. See Starter Experiments. Continue reading The Controversy Rages On….
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.
Continue reading Pretty Orange Squash Rolls and Bread
Hand Crafted Wooden Lame - Store
I am Wyllis Greenway, Teresa’s son. I originally designed these lames because I love to work with wood. Most bread slashers you could get were either made of plastic or metal. I thought that a lame should invite the same sense of warmth and character into a kitchen that a loaf of freshly baked bread does, which is why I decided to use richly colored woods and compliment them with shimmery brass hardware. Continue reading Hand Crafted Wooden Lame – Shop
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
This is a variation for an old recipe called Latvian Apple Cake. What is so cool about this recipe is that you can substitute just about any fruit and make a terrific dessert. Think pear cranberry, blueberry, peaches, mixed berries, plum pear, apple cranberry, etc. It is an easy elegant dessert and it tastes delicious! Continue reading Sourdough Latvian Apple Cake
I baked up a Sourdough Ginger cake in a bundt pan to take to a get together. This recipe is a variation on my Sourdough Gingerbread cake. Baking it in a bundt pan had the effect of making the cake more dense. Continue reading Sourdough Ginger Cake with Blueberries ‘n Cream
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….
Continue reading Sourdough Banana Bread with Crumbs