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Marvel Grocery and Deli (Auburn and Parkland) is an Eastern European store that has a cafe. They make a really good cabbage roll.

Two sides of the same coin

Means a lot coming from the man!

I don't make a lot of boules as I prefer the more consistent slices I get out of batards. However I wanted to make an extra loaf to have with dinner tonight. I modeled this off of Essential Baking's rosemary diamonte. 250 g glacier peak 150 g Edison AP 100 g stardust whole white 380 g water 12...

We had a group of friends over for dinner tonight and I had an excuse to go big for the first time in a while. We went full Piedmont inspired Sunday dinner. I custom ordered a 7.5 lb seven bone roast (bone in chuck) from Butcher Boys. It's a pretty slab of meat. It got dry brined overnight...

Farro grain bowl with chicken thighs, roasted golden beets, roasted red peppers, marinated artichoke hearts, pepperoncinis, and yogurt-dill-mint sauce

I dig your Pan-Eurasian style!

Thank you. Turns out that making 2 loaves most weekends for 6 years is a good way to improve.

I got a little spicy with this weekend's bake. I've been eating less cured meats than I'd like to, but it's been great for my health. To replace some of those flavors I decide to spice up there with the flavors of finocchiono salame: garlic powder, black pepper, fennel seed, crushed red pepper...

Batard is the shape of loaf, longer than it is wide, which is what I almost always make because I get more uniform slices. Banneton is the proofing basket/bowl. You have a round one for making a boule. You can follow my process, just change the shaping step from batard to boule. Lots of good...

You used the rustic sourdough recipe? That calls for instant yeast, yeah? I can't tell from the picture what's going on. The surface texture looks weird to me, almost like the flour wasn't fully incorporated or hydrated. Looking back at your previous post with the dough in the banneton, I see...

Sometimes the answer to "what's for dinner?" the least amount of effort but is still reasonably tasty Cut, season, chuck into a 450 degree oven. The potatoes and pork tenderloin cook in the same amount of time (potatoes on lower rack) and Chef Mike handles the broccoli in 2.5 minutes

You only get ~6 slice of bread from a boule? Yes, my math is correct. You missed some context. I was referring to just the whole grain component of flour when I said 80g. I make batards with 400g of flour, 80g whole grain that I order from Barton springs plus 320g of glacier peak bread flour...

After looking at a bunch of pictures of the 3 tortoiseshell species you listed, it seemed most similar to a California Tortoiseshell. Thanks!

I should be able to make it and bring bread and cookies like last time

I was hiking yesterday near Mt. Rainier and stopped to eat lunch at about 4500 feet. There was a strong inversion and it was pushing 60 degrees up there despite a couple feet of snow on the ground. As I was eating an orange and black butterfly flew by and landed on a standing dead tree. By the...

The hellebore we planted last year certainly seem to like where they are

I'm glad you approve 😉 I prefer ham to turkey or even some beef roasts for holiday celebrations. So much so that I've cured and smoked my own a few times. Sorry to hear about the back, wishing you a full and speedy recovery.

Masoor Dal, basmati rice, and raita

Baked potato and salad