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Monday, 16 March 2015

Yay! Good Brown Bread at last (BBB March 2015)

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BBB: Let's Get Baking summary: recipe for Brown Bread, based on a recipe for Granary-style loaf from King Arthur Flour, with help from the inimitable Elizabeth David; finding malt extract and malted wheat; a Bread Baking Babes project; submission for YeastSpotting; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) March 2015

This month we’re making brown bread!! I love brown bread!!

BBB Granary-style bread (flickr housed image) When I was growing up, it didn’t occur to me that everyone didn’t know what brown bread is. We always had brown bread in the house for sandwiches and toast. It wasn’t until I travelled a little in the USA that I learned I had to ask for “wheat toast” if I wanted toast made with brown bread.

Others have misunderstood “brown bread” too. When T was in India, he and his friends often got loaves of white bread from a bakery. But one of his Dutch friends was longing for brown bread and went to the bakery to ask if they couldn’t possibly make him a loaf. The baker assured him it would be no problem. The next day, the friend went to get his brown bread. He was presented with a mahogany coloured loaf. The friend exclaimed, “What’s this?! I asked for brown bread. But this is just bread that has been dyed brown.”

The baker replied proudly, “Yes, yes. This is brown bread. We can make yellow bread, red bread, blue bread, green bread. Whatever colour you would like, we can make.”

This month the BBBabes have foregone dye and made actual brown bread. Great brown bread! (continue reading…)

Sunday, 15 March 2015

Gluten-free Experiment – you win some; you lose some

Filed under: baking,food & drink,posts with recipes,vegetarian,whine — ejm @ 11:09 EDT

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summary: recipe for caramelized onion dip and Gluten-free crackers …hmmm; there’s a reason that wheat is so popular; new servers; comments are allowed but I can’t always access the blog; (click on images to see larger views)

The nightmare continues. My webhost has installed new servers. They say they are lightning fast. Alas, they are so lightning fast that for over week I often couldn’t access my site at all…. I have been trying to post about these crackers since Monday. If you see this post, it means that by a miracle I managed to stay connected to for more than 2 minutes…. :stomp:

GF crackers They look pretty good, don’t they? Don’t let looks fool you….

From time to time, I take snacks for the coffee break at work. There is one celiac and one person who is allergic (she goes into anaphalactic shock if she eats wheat) so I thought it would be fun to make something that everyone could eat.

I did an internet search and found what looked to be really good crackers at Clean Green Simple: Rustic Rosemary Herb Crackers

[T]hey make a great portable snack.
-Jessica, Rustic Rosemary Herb Crackers, clean green simple

Perfect!! It was exactly what I was looking for! (continue reading…)

Sunday, 1 March 2015

Wordless Not-Wednesday: deceptive packaging


deceptive packaging CocoMira Pistachio Crunch
gluten free Pistachio Crunch (»»»)

Wednesday, 25 February 2015

dealing with nightmares – again

Filed under: baking,cakes, pastries, cookies, etc.,food & drink,whine — ejm @ 13:57 EDT

carrot cakesummary: why I almost packed in the blog entirely; comments are once again allowed; Rhyll’s carrot cake is the best; carrot cake is the best comfort food; (click on images to see larger view)

I can allow comments again!! Take that stupid spambots who have been giving me grief for almost 5 months!

snip… snip… snip… snip…

[previous post announcing that commenting was finally back]
(that used to be at but was ripped away, in spite of my pathetic blubbering]

SHRIEK!!!! Stop snipping! Stop snipping!!!

And here I thought my problems were over….

But no. When I was trying to import the blog comments into Disqus, everything exploded.

Everything had to be reinstalled and there is now a major struggle to get the database to match up. How long would it take? I had no idea. :lalala:

It’s a good thing it didn’t go on much longer. Because I haven’t got much more hair left to tear out. :-( It didn’t help that it’s horribly cold, snowy and icy outside. (It’s just wrong that we’ve had to endure this cold for 2 whole months! These extreme temperatures are why I left Edmonton….)

Unfortunately, I did NOT have the database backed up to include the last post I made so will simply try to reiterate:

I’ve said it before; I’ll say it again: Rhyll’s carrot cake IS the best carrot cake! With too much cream cheese icing. Of course, with too much icing! (continue reading…)

Monday, 16 February 2015

Exploring my Celtic roots with Kouign Amann (BBB February 2015)

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BBB: Let's Get Baking summary: recipe for Kouign Amann baked in muffin tins; a Bread Baking Babes project for their 7th anniversary; submission for YeastSpotting; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) February 2015 (7th anniversary)

Oh boy!! More snow! And it’s c-c-c-c-old! (15C in the kitchen and as low as -25C outside….

Kouign Amann (BBB) image housed at Last month, we puffed our bread into balloons. This month, we’re puffing our bread with butter. It’s the BBBabes’ 7th anniversary and Lien chose the perfect bread for us to celebrate: Kouign Amann.

What?! What on earth is Kouign Amann??

From googling, it turns out that the modern recipe is apparently based on one created in Douarnenez, Brittany around 1860. However, it seems not unlikely that this was simply the first time someone wrote it down….

The recipe [for Kouign Amann] originates from Brittany in France, where some Keltish clans moved to in the 4th and 6th century from England. It still has it’s own cultural heritage and is officially one of the Celtic nations.
-Lien, in message to BBB
Kouign Amann is a very old pastry originating from the Breton-region of France. The name has Celtic roots, which translates into “Butter Cake”., Top 5 Dessert Trends Happening Now, 28 July 2014
Kouign-amann […] are made of laminated dough—croissant dough—that’s about 50% butter and 50% yeasted dough. […] These salty, buttery pastries hail from the coastal region of Brittany, in the northwest corner of France, where Celtic tradition has prevailed since the Breton people migrated across the English Channel during the fifth and sixth centuries. It looks just like you might imagine a Celtic colony on the seacoast of France would: towering bluffs dropping straight into the sea; tiny stone houses dotting the emerald countryside; slate-colored steeples rising into the morning mist. The region is best-known for its vast salt flats where they harvest the coveted finishing salt, fleur de sel. Here, tucked into wandering village streets, bakeries hawk the much-lauded pastry treasure, whose name literally means “butter cake” in Breton.
We’re gonna be honest: They’re hard to make. They take a full day of investment, and you might not get it right on the first try. Your kitchen will be a mess. You may get stressed out.[…]
PBS Food, ChefSteps, Kouign-Amann Recipe

Lalalalalalalalala {not listening anymore; not listening anymore}

I’ll concentrate on “But when you do get it right (and you will), oh boy.”

I’m also not going to pay attention to, “We’re sorry, but this video is not available in your region due to right restrictions” on the pbs site. (DON’T get me started!)

Making Kouign Amann is much more interesting: (continue reading…)

Saturday, 31 January 2015

Lame Scoring

Filed under: baking,bread - yeasted & unyeasted,food & drink — ejm @ 19:10 EDT

summary: 1st time scoring with a lame; baguettes; links to helpful videos; (click on image to see larger views and more photos)

Lame Scoring Yesterday, we FINALLY got a chance to try out our homemade lame.

And lame scoring it was. Well, maybe not as lame as I thought it might be. But we did have a little difficulty. We probably should have watched the YouTube videos a couple more times… (continue reading…)

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