I have successfully started making my own pita bread, complete with pocket. Its actually quite simple. It's a simple 50% hydration dough with some sugar and olive oil incorporated.


( Read more... )

The other night a client had an allergic reaction. She's a new client and nobody knew her that well.
Now, I don't usually go to medical back ups because I just end up pissed off. This time was no different.
When I walked in the client was sitting on the couch tripodding with audible wheezing and lyrngial edema. I took her pulse and listened to her ( Read more... )

Having a bit of a panic attack regarding how I'm going to pay for grad school. I've completed my fafsa and now in a holding pattern until I hear from DU what kind of package they are going to be able to offer me.
To be honest I don't know how much tuition is... Which I suppose would take away a lot of anxiety of I knew. There are no graduate ( Read more... )

I had such a good productive day yesterday. I made home made pitas, edamame artichoke hummus, chipotle pepita hummus. I got a lot of stuff done.

I made my first attempt at making my own lotion (epic fail) but it makes really good chapstick - which I now have a full mason jar of...

And then it all goes on the shitter (literally) with an epic night of ( Read more... )

I'm making my own vanilla extract.  with the frequency I use vanilla, this will be much more economically sound.  Fresh organic vanilla beans sliced down the middle, and vodka.   Airtight container and 6-8 weeks... 
You can also use rum or brandy to make it, but I'm trying vodka for this first batch.


( Read more... )

Still working on the silly little loaf.  I've actually gained a lot of confidence after a couple HUGE failures...  I'm still struggling quite a bit with surface tension and shaping (which go hand in hand) of the high hydration loafs.  I think so much of it really really is practice.  I can't think of anything major that I did differently... Just ( Read more... )

I've been working on a french loaf since last night, and the verdict is, I suck at this.  I started my poolish last night with 1 c. of flour 1 c water and 1/8t. yeast.  Sat over night ( Read more... )

Loaf 3

With this loaf, I experimented with time and temperature.  I used the exact same recipe as Loaf 1, the only difference is rise time, rise temp, and oven temp.  I started by making a sponge, letting it rise an hour, folding it, and returning to the bowl and into the fridge over night.  In the morning, I let it warm up for an hour, and then ( Read more... )

Loaf 2

The second loaf of the bread project incorporates mixing in additional ingredients, and discusses what each of those ingredients does to the bread.  I stuck with white bread flower this time, as I'm giving this loaf away, and I kept experimentation to a minimum.   I also replaced the majority of the water in Loaf 1 with milk.  I also added ( Read more... )

I discovered a website/blog on bread, The Fresh Loaf, that inspired me to improve my baking skills, and initiate a photography project as well.  The website gives lessons to the novice bread baker, and though I consider myself an intermediate baker, I am going to go through each lesson, starting with the most basic of breads, and work my way up.   ( Read more... )