tag:blogger.com,1999:blog-385556182008-05-13T05:37:05.208-04:00Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-38555618.post-24294636316778866242008-05-09T16:26:00.008-04:002008-05-09T16:37:53.865-04:00

Every mom loves homemade goodies. In fact, as many a Mother's Day breakfast in bed has shown, moms (seem to) love homemade not-so-goodies. My mom is no longer around, and theKid stopped eating carbs for a while so I suppose that if I want homemade bread, I have to make it myself. I am counting on the rest of you, however, to get out there and make some bread for mom. You've got two days so

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-31530186393544289222008-05-05T22:35:00.004-04:002008-05-06T01:04:37.000-04:00

Before. Organic rolled oats. After Organic rolled oat flour. Process in food processor for a minute or so. Substitute for about 1/3-1/2 of the flour in recipes that aren't dependent on gluten, like scones or pancakes. You may need to increase the liquid in some recipes just a bit, although it is not consistent. Technorati: Food | oats | baking | bread | kitchenMage

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-51760792858920090352008-05-04T12:57:00.017-04:002008-05-04T14:52:49.677-04:00

Rumors of A Year In Bread's demise have been greatly exaggerated. Just think of our unaccounted for absence in bread baking terms. The yeast isn't dead - it's more like the dough is fermenting really, really slowly. And when that warm and crusty loaf finally does come out of the oven, it'll be better than ever before. In the meantime, things don't look as good for this little guy. We may be

Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-14332256746627720882008-04-01T10:14:00.005-04:002008-04-07T09:29:56.946-04:00

Fiddling With Farmhouse White: Susan's New Honey Bran Bread You may have noticed that it's been a little quiet around here at A Year In Bread. We didn't plan to all go MIA at the same time, but sometimes life and all its busyness get in the way of bread blogging. Two of us actually have good reasons for our absence. Beth has been diligently meeting deadlines for her upcoming cookbook about

Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-28069709101120528302008-02-15T22:15:00.015-05:002008-04-17T09:36:12.333-04:00

When I was a young'un, I moved from "Baja Oregon" to a very small coastal town in southwest Washington. A town where the locals joked, in some cases bragged, that, upon arriving, you should turn back your clock 20 years - to the '50s. (um, no) A town where, in the only 'ahead of their time' moment I witnessed there, they hated Calif…er, Baja Oregonians with a vengeance. Well, mostly. Some

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-27148598742633038102008-02-07T19:16:00.001-05:002008-04-17T09:38:07.999-04:00

In casting about for a topic for February we somehow came up with bite-size breads with cheese. Go figure. However, having arrived on that topic the first thing that occurred to me was gougères. Gougères are savory Pâte à choux puffs typically made with cheese, usually gruyere, but other cheeses are sometimes used. I frequently make them for parties because they keep easily for a day in the

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-9937632460784019622008-01-18T00:12:00.000-05:002008-01-18T13:21:18.173-05:00

My First Foray Into Focaccia Up until the other day, I'd never made focaccia. When I decided to test my friend Stephen's Quick Rosemary Focaccia recipe for an article I was working on, I realized that not only had I never made focaccia, but I'd never even eaten it. I know, I know, where have I been? I have no idea. Probably too busy eating pizza. You know I love homemade pizza. What I know is

Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-88215605663393649492007-12-28T10:07:00.000-05:002007-12-28T10:26:55.480-05:00

For more years than I like to admit, we've been slowly but surely working on a large metal building here on the farm that will one day house our wholesale artisan bread bakery and us. Since progress lately has been more along the lines of slowly rather than surely, we finally broke down and admitted to ourselves that this project was never going to be completed unless we hired some outside help

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-89715472086528224082007-12-17T17:36:00.001-05:002008-04-17T09:39:55.434-04:00

When we were first talking about putting together A Year in Bread I made an innocent suggestion that we each share the first kind of bread we had baked, way back in the dark ages when we started baking. After a long moment of silence on the phone, one of us muttered something about 'whole wheat bricks' while another said something definitively negative. Then I was asked to describe my first,

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-89172991277474004712007-12-06T12:50:00.001-05:002008-04-17T09:42:47.564-04:00

Coffee and newspaper in hand, I stepped out onto my patio and into that strangely orange-gold light that suffuses a clear fall morning. Each season seems to have it's own special brand of light: the harsh, white clarity of a frozen winter morning; the sweet, yellow dance of spring; the somehow round color of summer; and, so, to the particular hue of fall. Traffic is light at 8:00 on a Sunday

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-62725335941766140442007-11-16T23:48:00.000-05:002007-11-17T00:02:40.634-05:00

Just in time to impress your friends and family with a lovely epi, or sheaf of wheat, loaf at a holiday dinner, I posted a step-by-step lesson in how to cut an epi. It is actually simple once you have seen it done and it offers a less common alternative to the dinner rolls we have been baking here this month. Technorati: Food | recipe | baking | bread | artisanal | artisan | bread baking | epi

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-7125845013404088252007-11-15T10:11:00.001-05:002008-04-17T09:47:30.447-04:00

No one in my family is a big bread eater. I probably eat far more bread than anyone else and that's mostly in the form of sandwiches (which I love — shut-up Beth). But the holidays seem to call for bread and, in particular, those soft dinner rolls your mother used to buy and finish baking. I've made these slightly sweet, tender, and buttery rolls in the past. Unfortunately I had no idea what

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-55820278338953893762007-11-07T14:57:00.000-05:002007-11-15T11:06:05.623-05:00

When we were first creating A Year in Bread last January, I came up with a list of personal goals that I hoped to accomplish while being a part of this project. These included delving into the numerous unused bread books on my shelves, baking new breads I probably wouldn't have ventured to try on my own, and making much better use of all the beautiful herbs in my kitchen garden. This month we

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-45755412723052405232007-10-26T20:15:00.000-04:002007-11-15T11:06:05.624-05:00

Due to a recent move, I have found myself without my usual bounteous herb garden, which is a truly sad thing. While the place we are renting in theOtherCity has a couple of tiny beds with a few herbs in them, it is pretty thin pickin's around here at the moment. This, as you might imagine, throws a huge wrench in all of my plans for recipes that I was going to write about:Lovage? Nope. Thyme?

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-54701767467768407112007-10-18T13:14:00.000-04:002007-10-18T13:49:30.703-04:00

Let me begin with an apology for the delay in posting the winners of the essay/rap/poetry/short story/memoir contest for a copy of Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers. Susan kept saying, "Tell them how hard it was, tell them it was really tough." Pshaw! None of us had any problem picking a winner. Picking a single winner, though… Most of our

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-38286492364696521032007-10-11T20:58:00.001-04:002008-04-17T09:48:50.514-04:00

Republished from Seriously Good. I read recently that the most popular sandwich in the US (discounting hamburgers, I assume) is ham. Although I presume most people eat of some sort of processed ham on some sort of commercial bread in their sandwiches, even some of those products aren't bad. And when you branch out into less common hams and handcrafted breads you can create some really

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-44828048052909005932007-10-07T19:34:00.000-04:002007-10-10T08:47:34.025-04:00

The best way to master a skill, be it bread baking or brick laying, is to study under someone who has more experience than you do. Over the years I've found that the most helpful information these people can divulge usually falls under two categories: useful and unbelievable. Useful, as in, "How great! I never would have thought of that." And unbelievable, as in, "I can't believe anybody would

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-28210623415449810572007-09-27T16:18:00.001-04:002008-04-17T09:45:48.080-04:00

A few years ago I made a sourdough rye bread using wild yeast that I captured and cultured. I made a decent bread from it, albeit rather tough and coarse, but I already had a sourdough culture I was caring for and decided I didn't need twins in my life. Nevertheless, I do love a good sour rye bread for sandwiches and so I eventually got around to coming up with a good sandwich rye. The trick

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-18539005997141611662007-09-22T15:26:00.002-04:002008-04-17T10:01:20.234-04:00

He’s as sweet as Skamokawa honey Just like honey from the bee. Tupelo Honey, with apologies to Van Morrison Sometimes it is, as the kids say, all about the boy. We all know people who have done odd things for love: run up multi-thousand phone bills, changed names and careers, moved to a city they would never have considered otherwise, or tried to replicate a mass-market loaf of bread. Um,

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-43057873539611463872007-09-16T10:47:00.000-04:002007-09-16T10:49:20.822-04:00

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-66199679316003308422007-09-14T16:06:00.001-04:002008-04-17T09:57:30.714-04:00

As the days shorten and temperatures take a nightly dive, my food cravings begin to turn towards fall's hearty soup and stew offerings. It's not that I am done with summer — there are still lots of tomatoes on the counter and the herb garden is bursting with late summer goodness – it's more that I feel the need to diversify a bit. Hedge my bets against the day the sun doesn't shine so brightly.

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-64158584357893944932007-09-07T19:57:00.000-04:002007-09-07T23:41:34.776-04:00

Where's the darned drum roll when I want it? It is our great pleasure to announce the winner of the random drawing for a signed copy of Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers. Bling! Bling! Bling! Our first winner is: Robin of Around the Island, written from around her kitchen island in Israel. She tells me it is not a food blog but I see

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-31267838835010733262007-09-06T19:22:00.000-04:002007-09-06T23:11:20.296-04:00

When we started our contest to give away a copy of Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, we thought that perhaps a few people would share an amusing story of bread-baking and we were right. A few more — maybe more than a few — shared heart-warming stories of baking bread, while others wrote a poem or a song. We have had a blast reading all of these

kitchenmagehttp://www.blogger.com/profile/04992982861785057694noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-32741156218389215942007-08-30T13:24:00.000-04:002007-08-30T14:12:20.237-04:00

Today marks the cutoff date for our Local Bread contest. Susan, Beth, and I would like to thank everyone who's participated in the random drawing and particularly in the story contest. We'll announce the two winners within the next. In the meantime, here are the last of the story entries. First, Carla Shafer and Zorra both posted their stories on their blogs. Carla offers an amazing story of a

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-38555618.post-15348561503754963692007-08-28T11:55:00.000-04:002007-08-28T12:02:04.640-04:00

I'm not the only one who has compared bread dough to a baby's bottom. Louise Lewis has drawn the same metaphor in this story : If you have raised any children, or even babysat a lot, you probably understand my meaning in reference to bread baking! My first real go at solo bread baking came in the first year I was raising my boys who were born 13 months apart.I had decided to stay at home for a

Kevinhttp://www.blogger.com/profile/01385923797403540154noreply@blogger.com