Saturday, January 16, 2010
Welcome to 2010!
5:39 PM
Hello cyber-world, a new year, a new adventure and my very first post on this new blog.
I am quite excited to finally getting this blog out there.
About a year ago I was introduced to Jeff Hertzberg and Zoe Francois book ABin5 when I ran across an article in this Mother Earth News edition.
I was hooked right away because the crust and crumb reminded me so much of the bread I grew up with.
Right away I started to alter the recipe to add more fiber by simply exchanging at least half of the flour for whole wheat as well as adding wheat bran or flaxseed to the mixture.
It worked out well.
The end of last year the new HBin5 came out and Michelle who hosts this Blog announced the start of a new baking group.
I ordered the book and signed up and with that committed to report on a regular basis as we bake through this book. So here I am the official owner of a spanking new Blog and I would love to share the ups and downs of my baking adventures with all of you.
Starting next week I will post January’s breads not just the successes but the failures as well. Since we bake about 6 breads a month and my oven asks to be used more often I will also post and share some other goods with you. I hope you will visit me often.
I am quite excited to finally getting this blog out there.
About a year ago I was introduced to Jeff Hertzberg and Zoe Francois book ABin5 when I ran across an article in this Mother Earth News edition.
I was hooked right away because the crust and crumb reminded me so much of the bread I grew up with.
Right away I started to alter the recipe to add more fiber by simply exchanging at least half of the flour for whole wheat as well as adding wheat bran or flaxseed to the mixture.
It worked out well.
The end of last year the new HBin5 came out and Michelle who hosts this Blog announced the start of a new baking group.
I ordered the book and signed up and with that committed to report on a regular basis as we bake through this book. So here I am the official owner of a spanking new Blog and I would love to share the ups and downs of my baking adventures with all of you.
Starting next week I will post January’s breads not just the successes but the failures as well. Since we bake about 6 breads a month and my oven asks to be used more often I will also post and share some other goods with you. I hope you will visit me often.
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4 comments:
Good luck on your journey to become friends with bread and baked goods. I can sense your excitement as you are able to touch the dough. I am happy you found spelt.
I have never been a first follower. I hope, as time goes by, you will have many more. Stop by my blog and say hello.
Hi there "Sweet and savory". Sure like you name and with baked good in either category you can never go wrong in my book. I have been baking bread more or less for a few years but have really gotten into it with the no knead method. Now with the re-discovery of spelt I can really go to town with feeling the dough as well and don't have to wear gloves or fear that my hands will blister and itch for hours. That in itself is so much fun.
How exciting, I have my first follower! Thank you for following.
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