Bread is so simple and lovely. Every step of the process is an exercise in observation-not only visual, but tactile, olfactory and gustatory. There are so many elements in the process that can be played with and manipulated to one’s own liking and so every loaf provides the opportunity for experimentation. The fundamentals of bread-namely flour, yeast, water, time and temperature-are so simple, yet there are infinite possibilities for variation, no matter how slight. I love the trajectory of interactions involved in creating, and of course eating a loaf of bread, and delight in experimenting with others’ advice, techniques and recipes as I discover my own approach.

Please bear with me as I venture to understand how to blog. Enjoy!



12 thoughts on “About

  1. yum ,yum and yum. Crunchy, flaky outside, buttery (slightly) chewy inside, warm…. holy yum!!!!

    the croissant is deeeeeelicious!!!!
    thank you!

  2. do you have any recipes for bread using buckwheat flour? I find myself with an overabundance as I bought WAY more than needed for some buckwheat crepes….also, can you give me pointers on using vital wheat gluten?

    • Regarding vital wheat gluten, it’s my understanding that adding about 1 TB of the stuff to any bread dough will add enough of a protein boost to give you a nice lofty crumb and light texture, so I think it can really enhance any yeasted bread.

      I haven’t personally made any buckwheat breads yet, but this is what I found when perusing my various bread books: apparently you can substitute buckwheat flour for up to 20% of your regular wheat flour in any bread recipe to add that different flavor. I also came across a recipe in Bread Alone for banana buckwheat bread, and it looks pretty delicious!

      -Mix together 2 1/2 c. white flour, 1 c. buckwheat flour, 3 tsp. baking powder, 3/4 tsp. baking soda, and 1 tsp. salt
      -Cream together 3/4 c. shortening (I think I’d prefer butter!) 1 1/2 c. sugar, and add in 3 eggs.
      -Mix the dry ingredients with the wet, simultaneously adding 3/4 c. milk, later folding in 2 c. mashed banana and 1 c. pecans
      -Bake at 350 for about an hour

      Let me know if you try it, I may give it a go myself! I hope that was somewhat helpful…


  3. Very nice blog, Nina! We are impressed and hungry for bread now! We have not had any Chinese bread, yet, that we could share with you. We have had something called “dan bing,” which translates to “egg cake,” it’s really like a crepe with an egg, scallions, and pepper sauce rolled in it for a breakfast sandwich…I(Tom) love them!

    • Hi Tom! Thanks for checking out the ol’ blog. I would definitely be interested in hearing about any Chinese bread you might encounter, and in trying out some Chinese recipes… dan bing sounds delicious! Hope your travels continue to be excellent!

    • Thank you! Bread making is certainly a wide open avenue of exploration, so best of luck to you! I’ve just started a new job as a bread maker, so I’m having trouble getting back on track with my blog, as I’m elbow deep in dough every day, but I’m hoping to start some home experiments again soon. I’ll make sure you check out your blog!

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