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! 😋

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!

Kicking off Sourdough September with a score that reminds me either of Dr. Seuss or Tim Burton. I can’t decide which one. 🙉🌀

A most successful bake after a long SD hiatus. Smelled amazing!

Thought I’d treat myself to some peanut butter but I needed a vehicle. So this happened. Very low maintenance and rewarding BTW.

Knocked it out of the park again with their focaccia, although I may have been a tad overzealous with the salt. 😬.

Fun to make and enjoyed with a good cuppa Chinese tea.

My first time making partially whole wheat pitas. They’re pillowy soft and are more wholesome.

I’m naming this one Camo Bread.

Inaugural loaf from my newly resurrected starter! & possibly under-proofed(?) coz I was playing around with different ingredients and techniques. Anyway, I like how the butterfly pea colors the crust in a cosmic way. 🌌

1 humble jar of raisins to begin harvesting wild yeast, which yielded over a week's supply of bread. I'm friggin' Jesus!

Got 6 slippers out of the starter.