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Review: “Bread Revolution,” Peter Reinhart

Pros: Yum! Cons: There were a number of recipes I couldn’t try Rating: 4 out of 5 (provisional)   I received this book for free from Blogging for Books for this review.   Bread Revolution: World-Class Baking with Sprouted and

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On Reviewing Cookbooks

Any time I review a cookbook I make recipes from it first. You can have a gorgeous cookbook written by a famous chef that’s full of errors, and you can have some ugly little book written by someone you’ve never

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Review: “Gluten-Free Artisan Bread in Five Minutes a Day,” Hertzberg and Francois

Pros: Delicious and easy Cons: Hard crust, shaggy look, doesn’t brown well Rating: 4 out of 5 NOTE: Review book provided by authors   I’m a huge fan of Hertzberg and Francois’s original Artisan Bread in 5 Minutes a Day

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Coffee and Bread

I’m out of coffee! Somehow I missed the fact that I didn’t have any more in the cupboard. *sob* No coffee today. 🙁 Well, at least I got another review written: Greg Patent’s A Baker’s Odyssey. Excellent bread! I think

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"A Baker’s Odyssey," Greg Patent

Pros: Amazing bread; wonderful variety of recipes from all over the world; DVD included Cons: One or two minor editing snafus; would have loved more photos! Rating: 5 out of 5 Review book courtesy of Wiley.   As I mentioned

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"Artisan Bread in Five Minutes a Day," Hertzberg & Francois

Pros: Amazing bread; very detailed instructions; incredibly easy Cons: Doesn’t work as well with whole grains Rating: 5 out of 5 Review book courtesy of St. Martin’s Press. Visit the Artisan Bread in Five Minutes a Day website (includes errata

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DONE!

We have a printer box full of bread and then some. The whole wheat oatmeal rolls are delicious, and the Kachauri is so good it’s taking a supreme act of will to avoid hoarding it for ourselves. We’re resting our

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Corniness

The Cheese Sambouseks came out deLIGHTfully delicious. Now we’re making a quadruple batch of corn muffins (with whole kernels and chipotle cheddar), which actually only works out to 24 muffins since this recipe makes small batches. We’re also baking batches

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Cheeeeeese… and split peas

Next we made Cheese Sambouseks, made from a batch of Kahk dough surrounding a cheese-and-egg filling (we decided to use a rather untraditional mix of chevre and maple-smoked cheddar). Those are currently in the oven. We’ve also made a batch

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It has begun!

As previously mentioned, my husband and I are baking bread for 25 people for a friend’s Twelfth Night feast. Last night we made doughs from the ‘Artisan bread in 5 minutes a day’ book for a plain artisan loaf and

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Stuff for Gamers

Take a look at the shirts-n-things in our stuff for gamers store.

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