I made this bread ages ago. At the time, I decided to post the recipe but I never got around to it. I decided to because I don’t have a wholemeal sourdough post and I feel that means my Sourdough category is lacking. I know there are a few people out there who make their sourdough bread using my technique and I wouldn’t want them to go elsewhere looking for a recipe. 🙂 Continue reading
I haven’t been baking much bread lately. We don’t seem to eat as much in summer as we do in winter but, the other day, I noticed Maus hogging into some white commercial bread I bought for the stuffing of our Christmas turkey. The sight made me feel guilty so I resolved to make some bread for her. Out came the starters. Continue reading
I was inspired to make sourdough baguettes after reading a post by Debi at My Kitchen Witch. Debi was making Fig, Caramalised Onion & Goat Cheese Crostini. First step was to make the baguettes. Debi gave a recipe for sourdough baguettes. At the time, I was going through a baguette-making stage. I usually make mine with commercial yeast. The baguettes are ok, but nothing special, so I decided to give Debi’s recipe a go.
The above photo is my sixth attempt at Pane Accavallato di Altamura (overlapped bread from Altamura) and, I am glad to say, it is my best to date. The worst thing about this loaf is the shaping and I blame Carol Field for that. I blame her for a lot of other things but that will come later.
This month, The Cookbook Guru is showcasing the book, The Italian Baker, by Carol Field. As I didn’t have the book, I put it on my birthday list and my sister, Vickie, bought it for me. Thanks Vick. Continue reading
I showcased this loaf in my latest IMK post. As I mentioned in that post, I always make the same recipe (this one) but, the other day, decided to make an effort and try something new. And with all those pumpkins lying around, a pumpkin loaf seemed logical.
I must say, I was pretty happy with the loaf when I took it out of the oven but, at the time of writing my IMK post, I hadn’t cut the bread and tasted it. The loaf was well risen and a delightful colour. It verged on warranting the description, ‘beautiful’. Continue reading
I wanted to make something a little different from the two loaves I make all the time (crusty semolina and pain au levain with mixed sour dough starters) so I went looking in my cookbooks. This recipe fits the bill in that it includes butter and honey. It is amazing what a difference these small additions make – the crust and crumb are both soft. The end result is much like a sandwich loaf. This loaf also has sesame seeds mixed into the dough and sprinkled on top. Continue reading
No, it is not a Vegemite stage. I was merely trying to brighten a photo of a loaf of bread and thought the yellow of the Vegemite jar would do the trick. That was until I saw the photo and realised it looks like an ad for Vegemite. Oh, well…
Back to my new stage. I regularly go through stages. They keep life new and exciting. My new enthusiasm is for a high-fibre diet. I have been through a high-fibre diet phase before (I even have a cookbook called Natural Fibre Cooking) but that was many years ago when I was young and enthusiastic for all things alternative. This stage is a result of watching the last two episodes of Catalyst. For those who don’t know, Catalyst is a TV program on the ABC. Continue reading