Currant Semolina Loaf

Posted in Recipes on October 6, 2008 by cbucholz

Fall is here. I’ve pulled my sweaters off the highest shelf in my closet. I keep a large pot of green tea brewing on the kitchen table throughout most of the day. I purchased a butternut squash from the farmer’s market this past weekend with the thought of a warm kitchen filled with the sweet aroma of it roasting. My boyfriend baked the first pumpkin pie of the season this past weekend. We have about 30 pounds of apples waiting to be turned into apple butter and jarred from our apple picking excursion this weekend. And, most importantly, all my days must end with a warm mug of cinnamon-spiced milk. These are all signs that it is fall and that I am recognizing the rhythms and pleasures of a new season. For this reason, I decided to find an appropriately autumn-ish bread to start off the fall and winter baking season.

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Whole Wheat Sandwich Bread

Posted in Recipes on September 22, 2008 by cbucholz

With the start of school, my days have become a bit more hectic than the luxuriously lazy ones of this past summer. I have found time to continue to bake bread, but I haven’t been as adventurous, relying on my reliable stand-by recipes to make quickly and with confidence. I have been searching, however, for a good whole wheat sandwich bread recipe that will produce a light crumb and respectable crust to add a good chew to my sandwiches. With that said, I also didn’t want anything too involved. I wanted something simple, relatively quick, and appropriate for a busy week night.

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Semolina Sandwich Loaf

Posted in Recipes on August 31, 2008 by cbucholz

After an extended process of settling back in the Northeast and a long pause in baking bread, I am back, excited to try new recipes and to warm my own kitchen with many fresh loaves. I recently moved into my own apartment after three years of living in college dormitories. Having my own kitchen, making conscious decisions about the source and quality of my food, hosting my friends and loved ones for long, slow meals, and being blessed with my own oven, I am incredibly content with my current situation. As I enter my final school year at the university, I hope to incorporate baking into my weekly routine so that I am never in want of good quality bread.

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Fig and Walnut Bread

Posted in Musings, Recipes on August 16, 2008 by cbucholz

My summer is coming to an end and with it my time in the mountains. When I come to a new place to live I like to warm the kitchen with an oven full of homemade bread, beginning my time there with good food and memories. But, I believe there is something to saying goodbye to a place with a couple of warm loaves, as well. These loaves bring finality to a memorable summer of friends, family, the outdoors, self-reflection, and new experiences. They are the last products of my treasured ritual of baking bread every week. They hold the last energy from my kneading with tanned arms, the last heat from the glorious August sunrays, the last stray ingredients from my cupboard, and the last bites of summer relaxation. So, as my parting farewell to these mountains I love, I baked these loaves filled with gratitude for the time I was given to spend here. I leave tomorrow to return to the east coast. These loaves and the memories they hold will travel with and sustain me through the journey.

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Baking with Mom

Posted in Musings on August 6, 2008 by cbucholz
My blog has been quiet for a while now, but that is not because I have not been baking bread. Rather, my mom has been visiting me in the mountains and we have been baking together. She has baked some of her standards, including a white sourdough with a delicately soft crumb, and I, my tried and true buckwheat sourdough. Baking with my mother is always relaxing and informative. We’ll enjoy slow afternoons together getting our hands sticky with dough and sipping on full glasses of red wine. She’ll relay tips on how she feeds her milk-based sourdough starter and I’ll explain my methods for kneading wetter doughs. We are certainly different bakers, each with our own styles and preferences, but we both appreciate each other’s breads and relish in thoughtful meals with the family. I ascribe my love for baking to my mother, who nurtured in me as a child an appreciation for putting time, effort, and understanding into the food that you share with others. Baking with her now as an adult is a gift and a true pleasure. I’ll continue my forays into the world of bread experiments soon. But, at the moment, I am enjoying the comfort of the loaves that my mom raised me on.

Semolina Sourdough

Posted in Recipes on July 26, 2008 by cbucholz

So I enjoyed experimenting with spelt… What about semolina flour? It was another flour that I had not had much experience with. But, since I was in the innovative mood, I decided to tackle this flour as well. The following post contains what I found about it and a sourdough recipe using a mixture of semolina, whole wheat, and white flours.

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Spelt Sourdough

Posted in Musings, Recipes on July 21, 2008 by cbucholz

Experimenting with spelt is a rather new to me. I’ve always associated it as a heart healthy food, full of fiber and nutrients, but not a flour that I would eagerly incorporate into bread. But, as I was reading Ed Wood’s World Sourdoughs From Antiquity, (an intriguing book with a wealth of information on ancient baking techniques and ingredients) I came across this categorical statement in favor of the grain: “Spelt is, however, a remarkable grain that produces terrific sourdough breads. The flour produces a soft, satiny dough with minimal kneading.” The next logical step after reading that was to go out to the store and purchase myself some spelt flour to test out Wood’s assertion. I also did my homework and read up on the grain. Here is what I found out…


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