Busy Bea Baking…Bread for the masses

Sourdough
Photo by Kimberley (c)2015

Asiago Black Pepper
Photo by Kimberley (c)2015

Turkish flat bread
Photo by Kimberley (c)2015

In the homestretch! Only one more class to go in my whole grains bread course. Then I am free to take what I’ve learned and create!

Behold what has kept me busy these last few months.

Note: All breads are made with whole grain flour except the sourdough. The chef didn’t think we were busy enough so he had us make this extra bread to practice our shaping techniques.

Bread, like life, is a work in progress. You have a recipe but don’t get too stuck on it. Weather, ingredients and planetary alignment can wreak havoc with your creations.

“Life is what happens when you’re busy making other plans.”
~John Lennon~

And so it is with artisan bread.

Finnish rye rounds and pita
Photo by Kimberley (c)2015

Whole grain buns
Photo by Kimberley (c)2015

Anise bread (white crackly top) and whole grain football bread
Photo by Kimberley (c)2015

Oat loaf, potato rosemary round and whole grain batard
Photo by Kimberley (c)2015

Baguettes
Photo by Kimberley (c)2015

Busy Bea Baking…It’s My Birthday

And I’ll bake if I want to. Who says you can’t make your own birthday cake?

Photo by Kimberley (c)2015

Photo by Kimberley (c)2015

Photo by Kimberley (c)2015

The cake is the mango tango cupcake recipe from Vegan Desserts by Hannah Kaminsky. I took liberty and made one small cake instead of 12 cupcakes. It still worked the same. It is covered in a ginger-spiced rum icing – all vegan of course.

That takes the cake

Many celebrations are recognized with cake: weddings, birthdays, communion and other special occasions. But why cake? I have been searching for a definitive answer to this and so far have not found one. I do have a theory though.

Cake is simply enriched bread. Bread is found in some form in all cultures throughout the world. It is everyday food for everyday people. Sugar, eggs and dairy were often luxury items for many people and the addition of these ingredients to flour, water, fat and a leavening agent signified a treat. Treats are reserved for special occasions hence the possible origin of the tradition.

Following a lean Lent, devoid of whatever one has given up, Easter breads are often enriched with sugar and eggs.

What is your take on the tradition of cake for special occasions?

 

Busy Bea Baking…Gluten-Free?

Photo by Kimberley (c)2015

Photo by Kimberley (c)2015

I cannot claim to make gluten-free goods. Though I have an assortment of gluten-free flour in my pantry, I also have wheat flour which contains gluten.

The fine particles of flour dust tends to get everywhere and it is possible that the gluten-free and the gluten-full have commingled.

When buying commercial products that claim to be gluten-free, check the label for any indication that it was produced in a dedicated gluten-free facility. (i.e. Equipment and production floor are free from contamination by gluten-containing food.)

It is more accurate to describe my ‘gluten-free’ baked goods as being made with gluten-free flour for those who are ‘gluten sensitive.’

Pictured above are vegan pumpkin scones made with a mix of Bob’s Red Mill all-purpose gluten-free flour and kamut and brown rice flour. They go great with a touch of maple butter.