Category:

bread – yeasted & unyeasted

all kinds of bread and muffins – yeasted, unleavened, quick

sorted with most recent entry at the top

Dark, isn’t it? …Lariano-style Bread (BBB April 2018)

Monday, April 16th, 2018

summary: recipe for Lariano-style bread; where are the BBBabe hosts of yesteryear? … that’s right, I’m hosting again; can’t stop waffling and switching; snow?! in April; origins of sourdough; not much is needed to make bread rise; a Bread Baking Babes (BBB) project; Hey!! Didn’t I just choose the recipe a couple of months ago?! […] Continue reading »

Sneak Peek at BBB recipe for April 2018

Sunday, April 1st, 2018

summary: early announcement for the April 2018 BBB recipe; dottiness; Kusama’s Infinity Mirrors; Toasting; We recently went to Yayoi Kusama’s “Infinity Mirrors” exhibit at the AGO in Toronto. At the end of the exhibit, just before entering the Obliteration Room, we were handed a card with dots. By the time we were at the exhibit, […] Continue reading »

Get the coffee on! We’re baking Nazook! (BBB March 2018)

Friday, March 16th, 2018

summary: recipe for Nazook/Gata; shaping fun; dilemma about commercial yeast or wild yeast; making substitutions; a Bread Baking Babes project; Bread Baking Babes (BBB) March 2018: Nazook Easter is approaching, so Kelly (A Messy Kitchen) cleverly chose an Assyrian confection, Nazook (or should it be spelled Nazuk? Or is it Nazouk? Or perhaps it’s Nakhshoon…). […] Continue reading »

Real Honest Purists’ Bagels

Friday, March 2nd, 2018

summary: wild bagels revisited; using zero commercial yeast; recipe for Real Purists’ Wild Bagels; choosing between poppy seeds or sesame seeds; Jane Mason’s starter just keeps getting better; snow again?! The bagel, in its peripatetic history, has moved from the shtetls of Eastern Europe to the delis of the United States […] [H]owever, most people’s […] Continue reading »

fine tuning Tartine Bread….

Monday, February 19th, 2018

summary: adding a little rye flour and wheat germ to Chad Robertson’s Tartine bread; Jane Mason natural starter (wheat) is just getting stronger; altering the baking time in the combo-cooker for even better oven spring; getting permission to change the recipe; brief review of “My Kitchen in Rome” by Rachel Roddy; Yesterday, we made bread […] Continue reading »

Next Page »