another iteration of the mushroom pie. best so far. moisture control with more preheating of mushrooms, watery part removed from tomatoes. cheese: no mozzarella. fontina, taleggio, parmesan grana padano. thinly sliced garlic.
haven’t been happy with the mushroom pies. caramelized onions, garlic confit, and new cheese combo. usual parm but then fontina with a little mozzarella and tallegio. these seem able to balance the mushrooms.
decent pie. finally did right by the caramelized onions. tomatoes. peppers. thinly aliced garlic clove. a little truffle oil in the mix. should have put the peppers in the air fryer first…got distracted and forgot. using more finely ground semolina on the peel and that’s been nice, too.
thanks!
pullman…did you bake that with the lid on? i have a pullman pan but never used it. half-hearted fantasies about japanese milk bread…typically don’t like white bread
this was great. milled 30% by hand on saturday. had that in a soaker for a day. built and proofed on sunday. immediately putting the freshly milled flour into a soaker seems tocapture more of the flavorful oils.
a springy loaf on a snowy day
Brilliant visualization of women’s clothing sizes and how they change, and how they do or don’t work for various sizes of women
pudding.cool/2026/02/wome...
Via @howtoreadthisch.art
a new loaf: 30% khorasan, 20% einkorn, 20% black emmer, 5% rye, (all freshly milled) and 25% bread flour. hybrid of sourdough w some yeast. same day loaf. really flavorful, moist, sweet, nutty.
another iteration of the broccoli pie. has scamorza and garlic confit. the sourdough crust w 11% freshly milled turkey red had a great open crumb
shishito corn garlic with parm fontina and scamorza. some of the peppers moved during launch
experimenting with roasted peppers and adding a little fontina to the cheese. figuring out how to cook white pizza. it was really good!
“farmhouse sourdough” w freshly milled wheat and rye (and commecial bread flour)
fired up the husarenkrapferl machine!
just making more pizza. the rapini lemon ricotta is new for us
danke!
made these for thanksgiving. vgood. forkish’s double-fed sweet levain. they got a little darker than i wanted
omg. what is the rezept? i had these growing up but can’t find them now and found only unsatisfactory recipes.
i think PIL references are problematic
fresh mozzarella, parm, and garlic confit oil for the base. roasted butternut squash and caramelized onions. goat cheese. arugula and balsamic glaze
so yesterday i was making sourdough buckwheat banana bread and the pan flipped in my hands. i patched it together, covered the pan, and finished the bake. honestly, it’s the best tasting version of this i’ve made. i should aim for banana inside-out bread going forward!
made this nice sourdough boule two weeks ago with some freshly milled rye and st heritage. this is setting up for the next post. as if everything comes out nice. oh i moved to the crescent score bc of breadsky!
Been working on pizza. Thin-crust sourdough w garlic confit. The confit was inspired by a visit to Rose Pizzeria in Berkeley 2 years ago.
not a disaster yet. btw thanks for all you do…your comment a few years ago about your ooni, prompted me to get one. my pizza was awful, so i decided i nneded to figure out dough first and baking bread became a major part of my life. in the last few months i came back to pizza, but not on my ooni.
my mac glitched and gave my desktop this treatment!
catch them in asbury tomorrow!
The Palliative
duck, duck, gray duck
i’ve done this twice making discard crumpets. another time i realized it before cooking the crumpets and rescued my starter from a part of the crumpet dough i hadn’t mixed well! I have a feeling it will happen again some day.
i love that part where you go through that umbrella of windswept trees
