I love berries of all sorts, but I especially love blueberries. I have a stash of them in my freezer and several boxes of fresh blueberries in my refrigerator. So I thought I would make up a quick snacking kind of dessert for dinner.
Posts tagged Sourdough
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.
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
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
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
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
Salish Sea Sourdough
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.
Continue reading Salish Sea Sourdough and Passionate for Pies
My baker friend Jeremy baked up a loaf of the 40/100 Motherdough and produced a mighty fine loaf.
See the post on his blog, Stir the Pots. Jeremy has some incredible posts. I will post links to a few that I really found interesting. You should bookmark his site and see what he has baking/cooking on a regular basis.
Continue reading 40/100 Motherdough – Featuring…Jeremy – Stir the Pots
I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.
