bakingstories.blogspot.com

Baking Stories

October 28, 2014. Sometimes we just love stealing some dough from the batch we prepared for our weekly bread baking, turn it into a flat round, throw a few toppings on top of it – here: tomato sauce, artichokes, radicchio, cheese – and bake it on the hot stone. In this case we ended up with a whole-wheat-sourdough-crust pizza, and it was pretty awesome indeed! The bread turned out okay, too. 100 g whole wheat flour. Tsp of sourdough culture. 100 g whole wheat flour. 100 g cracked rye. March 10, 2013.

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October 28, 2014. Sometimes we just love stealing some dough from the batch we prepared for our weekly bread baking, turn it into a flat round, throw a few toppings on top of it – here: tomato sauce, artichokes, radicchio, cheese – and bake it on the hot stone. In this case we ended up with a whole-wheat-sourdough-crust pizza, and it was pretty awesome indeed! The bread turned out okay, too. 100 g whole wheat flour. Tsp of sourdough culture. 100 g whole wheat flour. 100 g cracked rye. March 10, 2013.

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3 the baker

4 workshops

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6 for the dough

7 starter

8 soaker

9 final dough

10 starter and soaker

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Baking Stories | bakingstories.blogspot.com Reviews

https://bakingstories.blogspot.com

October 28, 2014. Sometimes we just love stealing some dough from the batch we prepared for our weekly bread baking, turn it into a flat round, throw a few toppings on top of it – here: tomato sauce, artichokes, radicchio, cheese – and bake it on the hot stone. In this case we ended up with a whole-wheat-sourdough-crust pizza, and it was pretty awesome indeed! The bread turned out okay, too. 100 g whole wheat flour. Tsp of sourdough culture. 100 g whole wheat flour. 100 g cracked rye. March 10, 2013.

INTERNAL PAGES

bakingstories.blogspot.com

1

Baking Stories: January 2012

http://bakingstories.blogspot.com/2012_01_01_archive.html

January 19, 2012. Baking at UBC Farm. We've been talking for a while now with the people at UBC Farm about partnering up for one (and potentially more) workshop(s). Gemma, their Volunteer Coordinator, was particularly helpful in making this a reality. Last night, Wednesday, January 18, it all happened. The workshop was sold out long in advance and they're even talking about people adding their names to a very long waiting list. Who took the above pictures and wrote a very good article. January 1, 2012.

2

Baking Stories: Quick and Dirty

http://bakingstories.blogspot.com/2013/03/quick-and-dirty.html

March 10, 2013. I was in a bit of a dilemma not long ago. I had to bake something as a treat for my colleagues at work, but didn't really have the time to babysit a loaf for a couple of days (which is how long one of our loaves usually takes from mixing to baked loaf). We all know that when one is in a bit of a tight spot, one can always rely on IKEA to have an answer for everything and a solution for all our problems. Let me explain: There is a multigrain bread mix (the aptly named Brödmix Flerkorn.

3

Baking Stories: December 2012

http://bakingstories.blogspot.com/2012_12_01_archive.html

December 21, 2012. After trying my hand at baking Stollen earlier this season, I found myself hooked on baking traditional holiday breads, and 'Tis, the Season. Justifies pretty much anything. The recipe I followed I got off of the Wild Yeast. And I am very grateful to Susan for sharing this superb formula and the detailed steps involved in the process. I made quite a few people happy by sharing some of my special bread. So, thank you, Susan! Oh, and by the way, while I am writing this post, I'm sitting ...

4

Baking Stories: The Baker

http://bakingstories.blogspot.com/p/formulas-recipes.html

Florin is an accomplished artisan baker who has been baking in Vancouver for the Kitsilano neighbourhood and beyond for the past few years. He used to own Transilvania Peasant Bread on West Broadway – remember that crazy-looking little shop with the wood-burning oven in the middle? 8211; and used to be the head baker at Beyond Bread Artisan Bakery. A while back he decided to take a two-year sabbatical from his job and play baker for a while. That was seven years ago! Subscribe to: Posts (Atom). Not about...

5

Baking Stories: July 2012

http://bakingstories.blogspot.com/2012_07_01_archive.html

July 22, 2012. You might already know this, but summer has finally arrived in Vancouver. We're not baking too much these days; rather we're trying to enjoy the sun, the music, and the hustle and bustle of Vancouver's awesome beaches. Having said that, every so often we can't resist the urge to mix some flour and water and see what comes out. We decided to go with Michel Suas' tried-and-true Cream Scones recipe from his Advanced Bread and Pastry. This is the end result:. 340 gr all-purpose flour. Combine ...

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Baking Stories

October 28, 2014. Sometimes we just love stealing some dough from the batch we prepared for our weekly bread baking, turn it into a flat round, throw a few toppings on top of it – here: tomato sauce, artichokes, radicchio, cheese – and bake it on the hot stone. In this case we ended up with a whole-wheat-sourdough-crust pizza, and it was pretty awesome indeed! The bread turned out okay, too. 100 g whole wheat flour. Tsp of sourdough culture. 100 g whole wheat flour. 100 g cracked rye. March 10, 2013.

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