baking
olive oil + sage sourdough.
Decided to make Thanksgiving stuffing with homemade bread this year.
3 sourdoughs.
Made a double batch and separated it into (3) loaves. Sourdough, dried fruit with cinnamon swirl, and olive tapenade.
kaiser rolls.
I am on a quest to recreate the perfect NY egg & cheese breakfast sandwich. The most elusive ingredient would be the roll. A New York hard roll. A Kaiser roll.
Here is my first attempt. Was pretty good—got great reviews from a fellow East Coast transplant—but it is still lacking the perfect flavor and texture.
saturday morning sourdough.
sourdough and digestibility.
Interesting article on the benefits of Sourdough from Sustainable Food Trust by Vanessa Kimbell of Bakery Bits, UK.
Photo Credit: arbyreed
april rye.
Finally getting the hang of it. I have given up using the Kitchenaid mixer, and just mix/knead by hand. Much easier, and hardly any cleanup. The dough is painful to clean off the mixer. 
cooking terms.
As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
Toast related:
easter bread.
I was invited to an Easter potluck at my friend Anna’s home, and thought it would be a great opportunity to try a sweet Easter-type bread. I did a little research and found Julia Child’s Finnish Pulla recipe in my Baking with Julia cookbook.
new & improved charcoal sourdough.
My second attempt, and this time I added the salt. Huge improvement over my first try. Also, I add a few tablespoons of infused olive oil now to every basic sourdough, and I like the results. My only issue this time was that the egg wash turns the crust a bit brown. Next time, no egg wash.
Toast 