As mentioned in an earlier post on Pan de Cristal (Spanish Glass Bread) , I have experimented by replacing bread flour with a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish high fiber flour. The photograph compares a loaf made with the high-gluten/high-fiber loaf on the left and one made with bread Read More …
Pan de Cristal is a traditional loaf from Catalonia which is like an extremely light version of ciabatta. It is made with a very unusual 100% hydration dough (i.e. equal weights of bread flour and water) which produces a good result from a proper technique. Gluten naturally wants to align into the strands which are Read More …
This bread is made with about 65% whole wheat flour, which was Red Fife bread flour, which I purchased from Anson Mills over the internet. Red Fife is a heritage wheat which was popular from the mid-1880s to the early 1900s on the Great Plains of the US and Canada. This was my first time Read More …
Over the years, I have bought many pieces of equipment for bread baking. This post is about my latest acquisition, the Lodge 3.2 Quart Cast Iron Combo Cooker. I learned about it when I was looking at a recipe on the Anson Mills site and saw that their recipe for a whole wheat bread using Read More …
Carol was looking for a sweet potato dish to accompany ham for dinner, and spotted a recipe on www.thepioneerwoman.com, which she made and liked. This will make 4-6 servings and will take less than an hour. 4 slices thick-cut bacon, chopped 6 scallions, chopped with light and green pieces separated 2 lb. (2 large) sweet Read More …
This recipe is adapted from www.montanahappy.com. It takes about 15 minutes and is quite tasty. 1 lb. ham slices 2 Tbs. butter ½ cup water 2 Tbs. Dijon mustard ¼ cup brown sugar 1 tsp. paprika Over medium heat, brown the ham slices in the butter. When done, put them in a plate and add Read More …
This is my second time making a bread using only my sourdough starter. It worked well and tasted great, although it does take a total of around 3 days from start to finish. This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. It is a Read More …
I spotted a recipe at www.rachaelrayshow.com for Dirty Martini Chicken and thought that flavor profile might work very well with fish. This is how I made 2 servings last night. It was both very tasty and I think could benefit from some tinkering, such as increasing the liquid to make it more saucy. I think Read More …
This is my first time making a bread using only my sourdough starter. It worked well and tasted great, although it does take a total of around 3 days from start to finish. This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. It combines the Read More …
This is an idea from the LA Times for a weeknight dinner. It takes about 35 minutes to prepare and the quantities are for 2 people. The LA Times suggested serving it with steamed rice. I served it with a focaccia. Carol thought the dish was tasty but too heavy on the mustard. I think Read More …