Bake anything lately?

[Bonnie G #2]

I'll sure check these sites out when we return, today I'm just doing a quick check in while I get final packing done. Bob will be home around 2PM and we're off to Peru. I'll be checking in when I can looking forward to this adventure.

[Red Apple Guy]

Have fun - be safe.

[Galley Wench]

Bonnie G #2 wrote:
I'll sure check these sites out when we return, today I'm just doing a quick check in while I get final packing done. Bob will be home around 2PM and we're off to Peru. I'll be checking in when I can looking forward to this adventure.

Sounds like fun . . . have a great time!

[duonyte]

My sister and BIL spent two months in Peru doing volunteer work - they loved it. I am sure you will have a great time.

[Galley Wench]

This mornings project . .

[dna414]

GW Sourdough English muffins

[Red Apple Guy]

Wow, what great muffins and what a great stove.

Red

[Galley Wench]

Love the stove, is it operational?

[Red Apple Guy]

Galley,
Are those your sourdough muffins or the other recipe you have posted?

[Galley Wench]

Red Apple Guy wrote:
Galley,
Are those your sourdough muffins or the other recipe you have posted?

They're this recipe . . . really tried others but always come back to this one Sourdough English Muffins

[dna414]

Galley, Yes the stove is fully operational and the muffins are the recipe you posted.
Dan

[Galley Wench]

That's so cool . . . remember my grandmother use to have one of those in the farm house!

[Bonnie G #2]

Just checking in from Lima, so far we are loving it, the seafood is to die for, the city is so clean and pretty with wonderful beaches and flowers and the folks friendly and helpful. Tomorrow we rent a car and head out to see more of the country.

GW, those are my fav muffins from you and Dan, what an awesome stove, do you use it often%

[dna414]

Bonnie,
I use it quite a bit, mostly for cooking breakfast. I have baked bread in it once and it came out pretty good. I made swiss steak on it this week, started it on the cook top and finished it in the oven. It has to be pretty cold outside before I use it because it gets pretty hot in the house. When I make the english muffins I light it just long enough to do the muffins and let it go back out.
Dan

[Karyl Lee]

Baking another Tangzhong/no-knead hybrid bread right now--can't wait to get it out! It's 100% wheat, with 1/4 white flour, 3/4 whole wheat. I started with the water roux a bit after 7 pm and it's coming out of the oven now, approximately 3.5 hours later--- if it tastes as good as at smells, and keeps as well as the others have, I've found a new method!
I'll keep you all posted.
I've updated the album; breads one through 3 were purely spelt, the last 2 are wheat.https://plus.google.com/photos/107892712432159267886/albums/5842365722194376705