Archive for the ‘Baking’ category

In honor of Cupcake Week…

May 7, 2009

Lollychops is my hero!  She has collaborated with La Fuji Mama to celebrate Cupcakes!  In honor of the occasion, I forced myself to dig into the freezer (well whaddayaknow, they were right there up front) and pull out a carrot cupcake made from this book …wmsburg-cookbook

…frost it with some yummy rich cream cheese frosting, and–well, celebrate Cupcake Week! carrotcupcake(Um, celebrate Cupcake Week late on a cloudy afternoon when the natural light is not the best.)                                                   

(Does this count as BYOB?)

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More BYOB

February 23, 2009

This is challah from the AB5 book (sans poppy seeds, because I had none). 

challah

(Other recent baking goodness–un-photographed–includes cornbread, banana bread, chocolate chip cookies, and bran muffins.)

BYOB 2

February 3, 2009

whole-wheatThis is what I had for dinner Saturday night and breakfast this morning and lunch today:  mmmm–the 100% whole wheat loaf from Artisan Breads in Five Minutes a Day.  (I’m having more in a bit with my beef stew dinner.)  Yet  as much as I love eating and making and sharing (and photographing and blogging about) this stuff, every day it becomes more evident to me that I do not live by bread alone but by every word that proceeds out of the mouth of God.

BYOB

January 28, 2009

Thanks to Sandi for her welcome to BYOB–Bake Your Own Bread.   You can learn about it at her blogbread

These are from the master recipe in Artisan Bread in Five Minutes a DayDoes anyone know why my dough turns gray on top after a few days in the fridge?  Could it be my water?  Or the kind of salt I use?  (I use regular table salt; I read that I can use it by reducing the amount from 1 and 1/2 tablespoons to 1 tablespoon.  It’s iodized.  Does that matter?)   The gray part gets mixed into the boule and forms gray streaks–not attractive.

Wow!  I pasted this question into the Artisan Bread in Five Minutes a Day blog and had an answer from Zoe within minutes!  She says it’s probably due to my sealing the keeping bowl too tightly so that alcohol builds up and causes the gray stuff–als0 that sprinkling flour on top of the dough helps prevent the build-up.