Our passion is great bread!
I’ve caught the canning bug. In 2010, I canned something every month. I participated in the tigress can jam and I canned on my own. Some months, I made jams from fruits that I got from my favorite farms or the local market. Other months, I pickled in-season vegetables from my garden or from the local farmer’s market. Each month, in the can jam, we
Here are the Bakers that participated in BYOB in 2011. To visit the BYOB archives here. **A** Abby Blog: Stir It! Scrape It! Mix It! Bake It! Twitter: mixitbakeit Andrea Blog: Family & Food Twitter: ap269 Annie in Canada Apu Blog: Annarasa – Essence of Food **C** Calamity JaneBlog: Apron Stringz CatBlog: Buttery Bakery CathyBlog: Bread Making with the Bread ExperienceTwitter: breadexperience ChampaBlog: Versatile Vegetarian
The year is 2011… Your mission, should you choose to accept it, is to bake your own bread and other baked goods throughout the whole year. BYOB has moved and is now hosted by Carola of Sweet and That’s it. What is BYOB? BYOB began with Sandy of At the Bakers Bench in 2009. The tradition has moved to it’s new
by Rod (Dallas, TX) Many people have (or should have) an aunt Penelope who delights friends and relatives every holiday with one of her many baked goods: Pumpkin Oat Bran Muffins. Penelope’s recipe is a tasty blend of oat bran, dried cranberries, pumpkin seeds and traditional pumpkin recipe spices. The orange juice concentrate with its sweet tartness was the deciding ingredient for Penelope’s blue ribbon
The Mellow Bakers have been working on Ciabatta this month. We had three different versions to choose from: Ciabatta with Stiff Biga, Ciabatta with Poolish, or Ciabatta with Olive Oil & Wheat Germ. I decided to make the Ciabatta with Olive Oil & Wheat Germ the day before Christmas Eve so we would have an easy and quick dinner on Christmas Eve. Ciabatta means slipper
