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CORONABREADS & MORE - Spring 2020
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I created this page to share bread and food photos from students, family, and friends experimenting and practicing at home. Please send me your photos via email or text to my cell (860-614-7465).

This is Don's sourdough bake yesterday (Thursday):

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Niece Katie W.'s latest bake: rye sourdough with molasses, caraway, and fennel seeds.
Interesting that Katie inspired Carolyn to bake who then inspired me to bake again!

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Dayna shown with a Mickey Mouse Challah:

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Carolyn D. made this nice sourdough boule with her new banetton:

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Michael J. - Today's bagels - off for delivery to shut-in friends & Family. I counted 103 bagels!

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Tony M's daughter Laura (visiting with husband & baby) made deep dish pizza.
Tony M also made a few loaves of bread yesterday:

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Yesterday, Carolyn made crackers with sourdough discard.
She also cooked up a batch of nice candles:

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I made a loaf of seeded light rye on Friday:

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Here is a date, walnut orange bread that just came out of the oven.
Quite delicious with crackly crust and great crumb. Doreen F-Z:

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Cathy L. of Natick, MA shared a couple of her recent bakes:

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Sticky buns for the kids and grands. Hang in there, Linda and Brad:

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Chicken Francaise with crimini mushrooms in a chardonnay and brandy reduction
served with fresh mashed cauliflower and frozen mixed veggies:

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I made a batch of leak and potato soup with diced kielbasa.
Started by making fresh veggie stock from frozen veg trimmings (first photo).
Next, sauteed the cleaned and chopped leeks, sliced crimini mushrooms, and garlic (second photo).
Used Jacques Pepin's method of whisking in instant potato flakes (third photo). WATCH JACQUES
If instant spuds are good enough for Jacques (as an ingredient), they're good enough for us!

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Sally S. in Concord, MA just shared "a simple chocolate cake for a snowy day":

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Karen K. sent in a photo of her bialy "Grilled with lots of butter! Yummy!" and scrambled eggs:

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An artisan sourdough and bananna quick bread from Carolyn:

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Jenn N. made pizza with her son:

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My very dear friend Sally S. in Concord contributed her daughter Sam's absolutely gorgeous
strawberry-blueberry-plum pie along with her own pear ginger muffins and pizza for dinner:

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A first effort by a new student trying my Oatmeal Bread recipe (below).
Great inspired start and classes via Skype will start soon.
This bread will go nicely with a home-made soup.

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Here's the start of a photo stream from Tony M, one of my most accomplished students.

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Here's some sesame crusted salmon I made for dinner
with haricots verts (green beans) and spaghetti squash:

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Bob H. has been baking with me since 1985 and has diplomas to prove it!
He's making challah, and this is the start of what I hope is a stream of nice breads as he practices braiding.

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Taking inspiration from daughter Carolyn, I've been making sourdough too.
There's a photo of my new young starter below.

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Our daughter Carolyn has turned to sourdough for stress relief!
Using Ken Forkish's book Flour Water Salt Yeast for guidance, here are her initial results.
The one top right is bundled for the trip home from cousin Katie's who is also baking.

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Recipes:
Sourdough Culture
Sourdough Flavored Bread
Pane au Levain
Oatmeal Bread
Banana Bread
Pizza Dough

Comments & Questions:
• Coming soon!

How to Avoid Getting COVID-19
a must-watch from Dr. Dave Price of Weill Cornell Medical Center

What you should do:
• STAY HOME.
• Wash your hands.
• Wear a disposable glove when pumping gas and using ATMs or in-store terminals.
• Throw gloves out without touching the surfaces you used.
• Be careful with anything received by mail or delivered.
• This bug can live on cardboard for over a day, maybe two.
• When you have to shop, buy more and go less often.
• Do not congregate: stay 2 yards away from others.
• Stay healthy: go for a walk, drink plenty of fluids.
• Watch news daily to say current but don't obsess and watch too much.
• Stay sane: enjoy whatever hobbies you can, read, and bake.

- send comments or provide feedback