aquatique

books, knitting, food and whatever else I want to write about

With this entry, I have gone off the one sourdough recipe I have been making and found others. Basically, I am doing the turn and fold method with the long bulk fermentation for all my breads now. It is mostly working too and I love eating my sourdough. I bake it about once a week now, often prepping the dough in the morning and evening for first and second proof, then baking at night. I…

In 2012, I created my own sourdough starter from scratch. It used organic flours (rye, kamut, whole wheat, spelt) and distilled water. I kept the sourdough alive and tried to make sourdough bread half a dozen times. However, it was only mildly successful one time when I made a Olive Sourdough Fougasse. I basically gave up on sourdough until recently. It's been a personal challenge for me as a baker. I put the sourdough starter…

Now that actual bread and baking season is among us, I found that my spring bread entries were still waiting to be published. Other than the standard Cranberry, Sunflower, Seed, and Orange loaf, the other two were good, but not necessarily standards. I'm already in process of attempt #10. More actual bread pictures will follow (hopefully). Attempt #7 - May 26, 2015 - Cranberry Sunflower Seed Orange 24 hour first rise. 15 mins covered. 25…

This is a bread technique I've wanted to try for some time. I actually like kneading. I started doing this in January when I moved into an apartment with a kitchenette and almost no counter space. I have wanted to own a dutch oven for a long time too. Yeast: Unless otherwise stated, I used Fleischmann's Traditional Active Dry Yeast. I didn't proof it before using. Salt: Fine sea salt or kosher salt. Water: Room…

Happy Sunday! It's been a few weeks since my last Salon. Actually, I've become quite busy lately. I am too tired and fatigued to read on the weekdays, and I must run errands or have social engagements on the weekends. I have managed to read at least one book per week, but just barely. Today, I am reading Marsha Altman's P&P sequel The Darcys & the Bingleys. I really should be reading my Classics Spin…

This my second time I'm making a recipe from JoyofBaking, and I'll make another recipe from the site today. I think it's consistently delivered good results. This loaf is really good. The lemon glaze and the zest give the loaf its quality result. The hand mixer is in storage so I used my arms. That was not good overall. I also think you could use less butter than called for in the recipe. As usual,…

This cake is gooey, cinnamony, and chocolately. It could be eaten as a coffee cake for tea or snacks, but it could be a small birthday party cake as well. For people like my Dad who do not like chocolate, raisins could probably be used instead. It's a little bit of work to separate the eggs and layer the cake, but I think it's well worth it. (more…)

I made this gingerbread loaf last Christmas. It's a great alternative to gingerbread cookies, but I did grow up with ginger, hard for me to hate. This recipe was given to me by a friend, and she's been using it for years. I do not know where I got it, but it is delicious. The texture is a cross between bread and cake. It was soft, but not too moist. Nice firm and delicious exterior.…