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Bread, cheese, and a vegetable or two - it's sort of a common refrain around our house. Today it was kale braised with onions, garlic, olive oil, and lemon, and two kinds of cheddar. And some potato bread. I love potato bread.
A new sour rye bread recipe, misleadingly called "heavy." It's actually very soft and tasty, with gentle crust. Awesome stuff, actually.
Adapted from www.aliciasrecipes.com/Recipe/8371/Pinto-Bean-Bread.htm to use some leftover black-eyed peas I had, this bread gives a rise and crumb that is perfect for sandwiches, and has a flavour that is subtle but present. It is great toasted with mustard and pastrami!
6 hrs. proof on german banneton from brotformen. 300 grs of wheat flour, 200 grs of spelt, 300 grs of sourdough, 200 of water.
A little too sour, from a little too much sourdough, but great crumb texture.
This is made from the cinnamon brioche dough out of the cookbook, "Artisan Bread in Five Minutes a Day"
100% whole wheat flour. The biga and soaker spent a night in the reefer. It's relatively light and fluffy.
Irish Soda Bread-recipe on my savory blog, sometimes SAVORY.
sometimessavory.wordpress.com/2013/03/15/st-patricks-day-...
Greece, Aegean, Chios, Mesta, Baker, Bread.
(strobist info: on board flash -2/3 EV)
Preparations for a wedding party.
Best viewed: LARGE.