9 years ago
Thursday, December 16, 2010
Saturday, December 11, 2010
Sunday, December 5, 2010
Saturday, November 20, 2010
Eating dad's bread.
I'm a big girl. I can have big pieces of dad's bread just like mom & dad!
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Saturday, November 6, 2010
300g water
I'm experimenting with 300g of water again (up from 285). Plus mixing the 10g of salt with the water to start.
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Saturday, October 30, 2010
Sunday, October 24, 2010
Fellow Baker!
At a wedding last night I finally met a friend-of-a-friend who is a fellow baker. There's nothing like running across a kindred sprit who knows the joy of coaxing flavor from just four ingredients.
Her blog is: You Gonna Eat All That and I highly recommend it!
-Matt the Weekend Baker
Her blog is: You Gonna Eat All That and I highly recommend it!
-Matt the Weekend Baker
Saturday, October 16, 2010
Saturday, October 9, 2010
Saturday, September 25, 2010
Saturday, September 18, 2010
Saturday, September 11, 2010
Saturday, September 4, 2010
Saturday, August 28, 2010
Saturday, August 21, 2010
Saturday, August 14, 2010
Saturday, July 31, 2010
A little variety
My friend Gary bought me the book "BakeWise" by Shirley O. Corriher. I highly highly recommend it! -Matt the Weekend Baker
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Saturday, July 24, 2010
Sometimes not all the loaves make it to the photoshoot
Honey decided the 6th loaf needed sampling :) I'm experimenting with 285/295g of liquid vs. 305/315g. I'll let you know how it works out. -Matt the Weekend Baker
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Saturday, July 17, 2010
Saturday, July 10, 2010
Traditional no-kneed bread
Thanks to my friend Gary for the new (extra large) La Creuset pot.
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Monday, July 5, 2010
Matt's Dairy-Free Blueberry Muffins
I've been meaning to post my Blueberry Muffin recipe online for a while now. I mentioned it last year and somehow I just didn't get around to it. As per usual I'm standing on the shoulders of giants and I've adapted the recipe and technique prooven by Cooks Illustrated (link to their version is here).
Steps:
0. Preheat oven to 425 degrees and oil a cupcake pan and prep with 12 liners
1. Set aside 2 large eggs (to bring to room temperature)
2. Wash, pick-over and carefully dry 2c (10oz) fresh blueberries
3. Combine 350g All Purpose Flour (I recommend King Arthur's) with 10g baking powder and 5g salt
(2.5c AP flour, 3 tsp baking powder, 1 tsp salt)
Wisk in a large bowl
4. Use 115g frozen blueberries and combine with 20g sugar in a small saucepan and simmer until reduced by 2/3, press reduction through a strainer and allow to cool.
(4oz frozen blueberries, 1/2oz sugar)
5. Zest 1-2 lemons (depending on size and your preference) and combine with 40g sugar in a small bowl
(zest of 1 or 2 lemons and 1/3 cup sugar)
6. In a fresh bowl combine the 2 eggs and 230g sugar plus 1/4c veg oil and 1/4c extra virgin olive oil and 3/4c Almond Milk - whisk to a smooth consistency
(2 eggs, 1 & 1/8c sugar, 1/4c veg oil, 1/4c EV olive oil, 3/4c Almond Milk)
7. Set the drying blueberries in the preheated oven for 5 minutes to dry, remove carefully
8. Add 2Tbls vinegar and 2 tsp vanilla extract to the egg/oil/sugar mixture
9. Fold Wet and Dry ingredients together until lumpy, carefully incorporate blueberries
10. Spoon into the prepared muffin liners
11. Add 1-2tsp blueberry reduction to the top of each muffin and incorporate with a chopstick
12. Sprinkle the lemon sugar on top and place in oven
13. Bake for 20 minutes, rotating after 10
14. Remove and cool in the pan for 5 minutes on a wire rack
Bon Appetit!
-Matt the weekend baker
Steps:
0. Preheat oven to 425 degrees and oil a cupcake pan and prep with 12 liners
1. Set aside 2 large eggs (to bring to room temperature)
2. Wash, pick-over and carefully dry 2c (10oz) fresh blueberries
3. Combine 350g All Purpose Flour (I recommend King Arthur's) with 10g baking powder and 5g salt
(2.5c AP flour, 3 tsp baking powder, 1 tsp salt)
Wisk in a large bowl
4. Use 115g frozen blueberries and combine with 20g sugar in a small saucepan and simmer until reduced by 2/3, press reduction through a strainer and allow to cool.
(4oz frozen blueberries, 1/2oz sugar)
5. Zest 1-2 lemons (depending on size and your preference) and combine with 40g sugar in a small bowl
(zest of 1 or 2 lemons and 1/3 cup sugar)
6. In a fresh bowl combine the 2 eggs and 230g sugar plus 1/4c veg oil and 1/4c extra virgin olive oil and 3/4c Almond Milk - whisk to a smooth consistency
(2 eggs, 1 & 1/8c sugar, 1/4c veg oil, 1/4c EV olive oil, 3/4c Almond Milk)
7. Set the drying blueberries in the preheated oven for 5 minutes to dry, remove carefully
8. Add 2Tbls vinegar and 2 tsp vanilla extract to the egg/oil/sugar mixture
9. Fold Wet and Dry ingredients together until lumpy, carefully incorporate blueberries
10. Spoon into the prepared muffin liners
11. Add 1-2tsp blueberry reduction to the top of each muffin and incorporate with a chopstick
12. Sprinkle the lemon sugar on top and place in oven
13. Bake for 20 minutes, rotating after 10
14. Remove and cool in the pan for 5 minutes on a wire rack
Bon Appetit!
-Matt the weekend baker
Saturday, July 3, 2010
Sunday, June 27, 2010
Saturday, June 19, 2010
Saturday, June 12, 2010
Saturday, June 5, 2010
Sunday, May 30, 2010
Thursday, May 27, 2010
Saturday, May 22, 2010
Vacation bread
We are on vacation this week and I've managed to bake almost every day. Sometimes I didn't quite have all my supplies, but I've managed to get by. Cheers,
-Matt the Weekend Baker
-Matt the Weekend Baker
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Saturday, May 8, 2010
Monday, May 3, 2010
The Great Sourdough Starter Debate
So amongst artisan and hobby bakers (such as myself) there is a debate on if 'local flora' bacteria can influence sourdough starters imported from other areas of the world.
The Wall Street Journal (who I have not see cover baking issues very often) has a really good article to talk about both sides of the debate.
Here are two experts:
You can find the entire article here (but only for a short time):
http://online.wsj.com/article/SB20001424052702304628704575185842461583472.html
It's a good debate. I won't say which camp I am in, but I do look forward to trying out both theories...
-Matt the Weekend Baker
The Wall Street Journal (who I have not see cover baking issues very often) has a really good article to talk about both sides of the debate.
Here are two experts:
"In one camp are bakers, both amateurs and pros, who believe starters are unique elixirs that reflect the place where the starter was originally mixed. This theory holds that airborne microorganisms are largely responsible for a starter's flavor characteristics."
"This camp cites scientific papers that find the varieties of yeast and bacteria present in a starter are largely determined by the frequency of feedings with flour and water, the type of flour used and the temperature at which the starter is kept. Microorganisms from the air, this camp believes, influence flavor very little. So it's unimportant when or where a starter originated."
You can find the entire article here (but only for a short time):
http://online.wsj.com/article/SB20001424052702304628704575185842461583472.html
It's a good debate. I won't say which camp I am in, but I do look forward to trying out both theories...
-Matt the Weekend Baker
Saturday, April 17, 2010
Saturday, April 10, 2010
Sunday, April 4, 2010
Saturday, March 27, 2010
Saturday, March 20, 2010
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