Please don't take the infrequent updates to the site here to indicate waning interest. It's just been very busy on many fronts, and actually sitting down at the computer to do something other than research has been trumped by home project, other plans, lots of work to do at work (who would have guessed?) and weekends full of good food, friends, recreation, and a little bit more work. We've been busy.
We've also been adventuring in breads, branching our to (heaven forbid) some commercial yeast-leavened breads (including some hamburger buns that really complemented the BBQ we made a couple of weekends ago) and trying some tweaks to some old formulas (again).
We've added a couple of tools to our arsenal in the past weeks. We're phasing out the impact mill we've been using for our home-milled grains and phasing in a new stone-mill from NutriMill, the NutriMill Harvest.
|Someone else's nice photo of the NutriMill Harvest|
In other news, I finally got around to finishing cleaning, re-wiring, and re-assembling the bread slicer, which is working like a real champ. I have to admit, part of what kept me from doing this sooner was a lurking fear that I wouldn't be able to get it back together. Ha! These things are basically hand-built, and for whatever reason, Berkel used about 50 different fasteners when they put this thing together. I still need to make a crumb tray for the slicer, but I did fabricate a nice little rolly-cart for it that puts the 250-pound slicer at counter-height for easy of use. Here's some photos of it as it came together.
|Some of the parts of the mostly-disassembled Berkel Slicer.|
|The crankshaft, motor, and belts are back in place after the wiring was installed.|
|The completely cleaned and re-assembled Bread Slicer with a large country loaf, ready to be sliced!|
Last month's version of the Ancient Grains loaf was one of the biggest hits to date. People seem torn about the need for sesame seeds, and I get that, but I like them, so you'll have to suffer through them once in a while if they're not your "thing."
|A cooling row of Ancient Grains Seeded Sourdough Boules waiting to be bagged.|
Last month saw the first candy lagniappe, some tasty butter mints that I got from the Back in the Day Bakery Cookbook, which I've made a few things from and have been generally pleased with. While I'm by no means a "sweets" guy, I really, really used to love these things when I was a kid. I think we called them "after-dinner mints," though I don't know if that's a thing or some sort of product-specific branding. Either way, what I ate when I was a kid was junk compared to these little guys. Boy they were tasty. A month later, I still have a little bowl of them in the fridge that I've been husbanding, eating one, maybe two a day.
|Pastel Butter Mints|
|Too much for Lee's toaster.|
Ha! Well, fear not. Our plan for next week is to give each member of the bread share a half of a giant bastard of deli rye. Here's what the loaf looks like as it's about to meet the slicer.
|A giant bastard about to be sliced.|
|Berkel-sliced Roasted Potato Fendu|
The literal translation of the word miche is "butt cheek."
Leave it to the French...