Ah, Saturday mornings!
A sleep-deprived baker who’s worked through a Thursday and well into Friday afternoon needs a Saturday morning! A luxurious lie-in, a delicious pour-over coffee and a slice of Happy Monk rye bread for breakfast!
It’s also a time to get caught up, a time for inspiration for the next week.
This Saturday morning, I got around to reading a New York Times article sent to me by an observant customer.… Continue reading
The south-easterlies blew overnight across Boundary Pass from the San Juans. The power went out before midnight, and we huddled in a dark bedroom that wasn’t much in the way of trees outside that might fall on us.
The wind howled through the night and most of the next day.… Continue reading
After posting last week’s blog on one of my bread teachers, I recalled a quote from another baking hero of mine. The U.S. baker and author Jeffrey Hamelman says in his book Baking: A Baker’s Book of Techniques and Recipes:
… Continue readingWhat a wonderful feeling it is to turn and look behind us at the hundreds of generations who have baked before us and realize that we have inherited the accumulation of their experience.
“And now comes the sweet of the year,” John Falstaff might have said, pondering the bounty of autumn to his pals in Shakespeare’s Henry IV Part II.
Grapes and apples are falling off the vines and trees. Their branches and clusters are groaning with weight, they need propping up from early May until ripe October.
And the “frosty asters, like a smoke upon the hill” or the smouldering hues in the maple tree, the damp smells of Fall in the forest after a day of rain.… Continue reading
Fall is upon us. Last week summer was still here, but starting Wednesday, there were two days of cooler temperatures then, boom! the first storm of the season, including a South Pender power outage for most of the day. Just like that, Summer’s done!
Sourdough September is nearly over, too!… Continue reading