ElsieD

Last night I mixed up the dough for my "wee loaf" which I posted about above but added raisins and cranberries. Baked 2 single servings this morning. Good stuff. I think I'm addicted.😁

Dear lord, but I love rhose things. Nice job.

Same here. I have one in my fridge as I type.

That's one heck of a fine looking baguette.

Does anyone here have a membership to the Jacques Pepin Foundation?

I'd eat it.

@jimbo i don't have any sourdough going so I guess I won't be making this. But thank you for taking the time to respond. If I had know it needed a starter I would have spared you the trouble. Looks good, though.

I like the crumb you got on that. Care to share the recipe?

AbT's = Atomic Buffalo Turds. Delicious

Baked a "wee loaf" this morning for lunch sandwiches. A couple of days ago I mixed 1 cup flour, 1/2 cup water, 3/4 teaspoon salt and 1 1 /8 teaspoons instant yeast. I stuck it in the fridge and this morning took it out and when ready, sprinkled it with some Maldon sea salt and baked it in a 7" round cake pan on the CSO bread setting for 30 minutes. Turned out well, except for the bubble on top.

I keep threatening to do a freezer inventory as well. We have a stand-up freezer and two fridge freezers and except for the bacon, smoked salmon and rice puddings, I don't know which freezer has what. And I only know for sure where the rice pudding is because I put it there only yesterday.

Is that last picture arancini maybe?

Well said, Kim.

That is indeed sad. I shall miss her very much. She and I had a string of emails for a time about Newfoundland. We were there at the same time, but never did meet up. I am truly sorry that she is no longer with us. She is one of the few people I've never met whose death moved me to tears.

Finally nailed the cran/raisin bread recipe that I've been working on. The last one didn't rise. At all. It was like a brick. I distinctly remember adding the yeast so I have no idea what went wrong. I did test the yeast and it was fine, so it wasn't that. I was a bit wary about trying it again but I made it again yesterday and it is perfect for our tastes. The dough is made in the bread machine, but baked in the oven. First in the CSO for 10 minutes on the bread setting then into the regular oven at 350 for 40 minutes or so, until done.

I had visions of the inside of your oven covered with sticky honey-coated itty bitty shards of glass. 😱

Well now, that could have sure made a mess.

Mine are in alphabetical order as well. As for John, the only spices/seasonings he had before we starting living together was salt and pepper.

No, you're not.

You can bake as little or as much as you want on any given day. And, as @dtremit points out, the dough keeps for two weeks in the fridge.

https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/ Have you thought of this?

I usually bake bread in a 13" pain de mie pan. Once cool, I slice the whole thing and put it in the freezer. I then take out whatever no. of slices I need when I need it.

I vaguely recall reading somewhere that after a heavy rain, flowers in the desert come up and bloom very quickly. Is that true?

I freeze dough all the time and just bake them when needed. I scoop the dough, put the dough blobs on a sheet pan, roll them into balls, freeze them on the sheet pan and when frozen bag them.

I have a Superstore in walking distance so I'll take a look. Thank you. Still hunting down camargue.