These are da bomb! I mean, they literally look like little bombs…of flavor that is 💣🤤 They certainly bake up to their description of “crispy and crunchy on the outside and soft, luscious, and creamy [garlicky deliciousness] on the inside.” Vampires beware! 🧛 🧛‍♂️🧛‍♀️ “Heavenly” wouldn’t be an overstatement either for this newfound comfort food. How have I lived so long without experiencing these?? 😋

As warm, pillowy-soft and fragrant as I remember from years past. Perfect with house-made strawberry jam and apple butter. 🍓🍎

Matcha and white chocolate dough marbled together to give a sweet matcha taste. So good! 😋

Happy Homemade Bread Day and since it’s also National Butter Day, let’s make it a twofer with this brioche-like loaf of milk, butter and buckwheat. Love the mildly nutty, earthy aroma the latter imparts to the bread in addition to its feathery crumb courtesy of tangzhong.

For the final day of spooky season (or what follows next week😱)? Why does mine look like a golden retriever? 😭

Just mailed out my ballot today 🗳️ For this to be another terrifyingly close race is nothing short of mind-blowing. It is incensing that 80% of us have no functional vote that matters for president 😪, so here’s to getting my down ballot vote to count like it did last midterm 💪🇺🇸 and godspeed America!

Happy Cinnamon Roll Day! While not technically a roll or a bun, I rolled the dough some; does that count? 😆 Or shall we call them pull-apart rolls? At any rate, this tender, buttery, cinnamon sugar-doused treat from Cook’s Country sure hit the spot with a strong cuppa Joe. Dolly would’ve approved.

Experimented with Manitoba flour in this loaf using KA’s “don’t let (your) bread schedule rule your life” method and with the following ratios: 70% Manitoba 20% Whole Wheat 10% Wheat Bran 70% hydration I think some sandwiches are in order!

From Red Hen Bakery @ VERMONT CHEESEMAKERS FESTIVAL 2015.

From Red Hen Bakery @ VERMONT CHEESEMAKERS FESTIVAL 2015.

At the O Bread booth @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Loving the uniquely nutty and subtle flavor of pulut hitam (black glutinous rice) in this loaf inspired by Indonesian, Malay and Peranakan cuisines. My first successful loaf out of the recently released “TALES FROM THE YEAST INDIES.”

Hello No-Knead Brioche Buns. I inadvertently added an extra egg for not reading the whole recipe over again but thankfully you’re still delish…

Pausita (my lil’ starter) turns 4 and with that has come an opportunity for me not to let her schedule rule my life! This relatively low maintenance loaf (courtesy of Maura Brickman by way of KING ARTHUR BAKING CO.) may be the blueprint I rely on for future sours if I never regain full functionality of my dominant hand from here on out.🤞

Happy National Sourdough Bread Day. After a long and punishing sourdough hiatus for Pausita (the starter), I finally jumped on the jalapeño-cheddar bandwagon. The oven spring on the batard was disappointing but at least it had an ear. The upside (apart from taste) was that the loaf was a dream to slice into, which yielded skinny slices that I often struggle to get with sourdough. This will be going with some Roasted Corn a & Tomato Soup.

Happy National French Bread Day! Incidentally, it’s also International French Baguette Day (go figure). This would be my 3rd attempt at Claire Saffitz’s baguettes. The scoring in wet dough part is a work in progress but the bread definitely tastes AMAZING.

Lofty, feathery white bread made from a starter called tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. This bread actually tastes like milk but it also has a nice crumb and an incredibly buttery taste considering the relatively limited butter input.

These certainly check the boxes for crisp outsides and light, airy insides. They’ll be perfect for some roast beef sandwiches!

‘Tis the season…

Happy National Cinnamon Raisin Bread Day! This version from “BREAD” by Dean Brettschneider is delicious plain, so I can’t wait to try it super-thick sliced, toasted and smeared with a lashing of beurre salé.

The recipe is from “Whole Grain SOURDOUGH at Home” but I adapted it to my go-to method of sourdough-ing. One of few instances in recent times that I’ve gotten such a tender, easy-to-slice loaf.

Kicking off Sourdough September with this wholesome sour from Josh Axler. Now, Imma go make me a sandwich

I’ve had my share of hotdog buns but never in the form of a flower! With these, I can tear off and savor each portion to satisfy my salty-sweet tooth. One weiner-filled bready petal at a time!

Not unlike The Golden Goose that seemed to keep on giving, so did Pausa the Starter that laid the groundwork for this “golden egg” and (hopefully) many more to come! 3 years is a long time for me to keep anything alive (apart from most animals) so color me impressed with this still-in-operation zoo of yeasty beasties.

Probably over-fermented and I may have overworked the dough. 😬😑 Or maybe it’s because this loaf is very nearly 100% whole-wheat? 🤔 Or all of the above? I’ll never know for sure, but this bread is delicious; and happy National Sourdough Bread Day, folks.

On A Whole Day For Whole Grain, I shall make myself whole with this wholly palatable version of a whole grain loaf. Enriching the dough with butter seems to impart a softer, tenderer mouthfeel to an otherwise dry, tough loaf which I have always found to be the case with traditional whole wheat bread.

BRIEF: “A sweet bread, AOMORI apple and Earl gray tea.” SOOT’S TAKE: I enjoy the pairing of Earl Grey with delicious and generous slices of apple in this roll. Would repeat.

Here’s to the year 5783 and to a bunch of French toast.

My first attempt at sourdough shokupan!