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Been Busy!

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sun, 19 May 2013 10:14:20 PDT

Baguette Poolish

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Wed, 08 May 2013 16:10:21 PDT

The baguette with poolish is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses...

Baguette Tradition

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sat, 04 May 2013 07:25:06 PDT

Baguette Tradition. Yes, there are rules in baguettes, from their size, flour, time alotted to ferment, shape, cut and bake. Here's my recent attempt at...

Fig Yeast

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sat, 04 May 2013 07:49:44 PDT

For a while I had a mason jar of wild water ferment with barley seeds. In the past, I have used it to bake some...

Half Sprouted Wheat Bagels

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sat, 04 May 2013 07:26:41 PDT

Trying to improve the flavor and guilt-free feeling of noshing a bagel, I decided to do a straight formula splitting the white wheat with some...

Pane Casalinga

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Wed, 01 May 2013 18:51:47 PDT

Below is a bread morphed from the original formula for "Extreme loaf. Either through luck or carelessness, I mixed up sour dough, instead using a...

Made In House

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Mon, 22 Apr 2013 10:44:18 PDT

My breakfast cook asked if I had hot dog rolls in house. "No,but I'll make some", I said. Watching me prepare a quick, loosely adapted...

I Need An Oven

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Fri, 26 Apr 2013 06:55:29 PDT

"You look like you are making some serious pizza. Might be time for you to build or buy a wood burner! I'd be glad to...