Bread updates

Lately I had a short break from baking, as I struggled planning the two-day process, and would not fall back to a quicker timing. After two weeks of store-bought bread I resumed baking:

The first batch (three small baguettes) came out crispy and tasty, but I forgot to put salt 🙂 The second large bread was a wonderful mixed flour loaf, that stayed soft for a whole week. And my last batch came out nice too. I guess I will bake buns more often, as the leavening and baking times are significantly shorter than for a loaf.

Updates from the kitchen: oatcakes, basil, flowers and mushrooms

Here is the weekly highlight of small and happy updates from my kitchen and my windowsill. First of all, Scottish oatcakes! A friend of mine has relatives in Scotland and regularly brings back these crunchy savoury snacks, that I enjoy alone or with cheese. As the package runs out super fast, I finally tried baking some at home, and it ended up being surprisingly simple. I followed the instructions from Penny’s Recipes. For the next batches I would put the oven to a higher temperature so that the oatcakes get cooked faster and don’t dry out too much, but still I am proud of my first attempt 🙂

On the windowsill, the basil is growing happily and making beautifully curved deep-green leaves. I try to trim it so that all leaves get sunlight, I gave it a stick of mineral fertiliser and it seems to appreciate it. I bought this pot of basil as a discounted, sad-looking thing – with the slight but marked sense of guilt that no one would buy it – and I am relieved to see that its condition is improving a lot.

In the larger flower container I planted the seeds of various edible flower species, given to me as present from a dear friend. After a few days of regular watering and careful observation, many of them are sprouting and are enjoying today’s rain.

Last picture for today’s post is the side dish of mushrooms from yesterday’s lunch, following the Italian recipe called “funghi trifolati”. It’s a quick and tasty recipe that starts with stir-frying garlic, then add mushrooms in dices or stripes, and when the mushrooms are soft add salt, pepper and parsley. This time I added a bit of ginger. I forgot to stir at some point and some parts got a nice crust, so my note for next time is to forget to stir again 🙂

There are a few knitting updates that will get their own post. In the meanwhile, take care and enjoy the weekend!

Baking, cooking and knitting updates

Hi there! It’s two weeks since last post, so there are a few updates from the kitchen. First of all, breads #120 and #121:

Then a fluffy simple cake with coconut and cocoa. The recipe is super simple and has no egg, so it comes out a little chewier but it also keeps longer:

And last but not least, a surprisingly tasty lettuce soup! I got a huge head of lettuce from a friend and I looked for recipes where I could cook part of it. I went for Epicurious’ lettuce soup and I was very surprised by the round taste of the result. I was afraid it would taste bland or slightly bitter, but instead it came out as sort of spinachy and full of flavour! I enthusiastically recommend it and I will surely cook it again, especially using lettuce leaves that lost the original crunchiness.

And last, some knitting progress… I started knitting Panda Sky Cat Socks from Mary the Hobbit, and despite some challenging moments while deciphering the instructions, I’m very happy with how they look. Maybe the self-striping yarn is not the best for a non-symetrical sock (the heel is knitted separately and it messes up the stripey pattern), but it still looks good:

The linen sweater is sort of on hold, I am halfway of the first arm, but the 3 DPNs setup is not very comfortable. The stitches slide off the needles too easily. Maybe I will go for a mix of magic loop + 1 DPN and see if that feels easier to work with. I bought some more mixed pastel yarn and I plan to make this same pattern again, maybe with large stripes. More to come in next posts, likely when I will finish the Panda socks 🙂

Take care and stay healthy!

Bread #119 and stripey socks

Well, the title tells it all 🙂

I baked bread #119 with the fresh yeast that I mixed with flour and put in the freezer, and I was worried it didn’t survive. When I took it out of the freezer, I added some warm water and a spoon of sugar, and that helped a lot. The dough leavened very nicely and the bread came out fluffy and tasty.

The sesame-crust bread in the third picture is actually bread #118, a softer bread with yogurt, that disappeared in a few days 🙂

Last but not least, the socks are my first project with 2mm double-pointed needles. This set is 20cm long so the needles stick out a lot when knitting such a small item, and I noticed they were more manageable when I divided the stitches on 4 needles. I have similar-weight sock yarn, so I’ll be knitting more socks with 2mm needles, and maybe will get a shorter needle set. Suggestions welcome!

Yearly bread update and goodbye 2019

Hi everyone, it’s been a while since my last post… so here is a long-due update about my baking! I got to bake bread #107 last week!

I have a few favourite recipes, but also like to try new ones or add some extra ingredients. Baking has been one of the hobbies I enjoyed most this year, and by far the most relaxing.

I wish you all a great start in the new year, a bunch of fresh energy for your plans and projects, and memorable moments with your dear ones. Take good care of yourselves!

Bread update: breads from #61 to #70

Here’s a visual update of the last results:

Some are missing because they were eaten before I could take a picture 🙂

I keep baking with the same procedures and setup since a long time. The only changement is the addition of a sandstone that heats up in the oven, stores heat and therefore keeps the temperature more stable. I got it from a friend who was throwing away a grill/raclette set, so I’m sure it’s OK for food use. I am not yet so sure how it changes the baking process, as I don’t see much difference in the results, except maybe that the crust doesn’t get that golden (that could be because I don’t let the stone get hot enough before putting the bread in the oven, so that it keeps eating up heat for a while).

I am baking more than once a week, so next update will come really soon!

Fall is coming

My favourite season has finally arrived! With uncommonly warm days, and golden leaves all around.

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I went for a walk with a group of friends on the hill between Wannsee and Sacrow lakes, it was such a wonderful, warm day, we even considered swimming! But we only dipped our feet in water.

I also resumed baking after a break of almost four months. I chose the Weizenvollkornbrot recipe (wholegrain wheat bread) from my dear Brotbackbuch:

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In a few days it was gone! I’m already preparing bread #70, stay tuned for more details 🙂

That’s all for now, more updates to come in future posts!

Bread update: breads from #51 to #60

Yesterday I baked bread #60 in my list, and here are pictures of the last ten breads I baked:

Actually, I have no picture of bread #52, and as you see I have grown a preference for whole grain loaves. I try to keep them interesting by varying the recipes a bit, but I rarely change the shape 🙂 Making buns require more space to leaven and bake, so it has to be a special occasion!

Happy baking and cooking everyone 🙂

 

Rhubarb-ginger-lemon jam

From a visit to the local library I brought back this intruguing little book about ginger:

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Publisher’s page

The title translates roughtly to “Ginger – health and taste” and is a collection of interesting recipes with ginger, with an informative introduction about the plant, its history, and its many culinary and medical applications. From the many recipes I picked the one for rhubarb jam, that included gelling sugar (that I bought last year but didn’t manage to use), lemon and of course ginger juice. I went grocery shopping and I came back with a kilo of rhubarb, in the form of three huge stalks (really huge! I had never seen such large stalks in Italy!). At home I washed and cut the stalks in small pieces, and removed only the largest fibres. I put the rhubarb pieces in a plastic container, poured the sugar, put a lid on and put everything in the fridge overnight. The day after, the rhubarb had let out a lot of juice. I asked my friend to taste a piece of rhubarb, to know whether to filter the fibrous parts away, but he said they were quite soft, so I blended everything in a purée and transferred it into a pot. I cooked the jam until it started gelling, and then added the juice of a lemon and a lot of ginger juice (it’s sold in small bottles here, and it’s so practical). I stirred the jam and poured it into little jars.

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I’m not that fond of ginger flavour, but my friend is, and this jam has become a fixed part of our breakfast 🙂 It goes especially well on the dark bread that I just baked, and is #59 in my bread count:

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