We have every other form of cooking thread, so why not baking? I'll start with today's lunch, leftover from last night's dinner ...

Clearly nobody is going to hire me for my crimping (or photography) skills. But they were delicious nevertheless.

The crust is a rough puff pastry made with 1/2 whole rye flour. The filling is yellow potatoes, peas, green onions, and chevre.

Baking thread is a good idea and that is a tasty looking start. Do you call that a pasty? 

I'd never be allowed into the UK if I did.

7 minutes ago, dsavitsk said:

I'd never be allowed into the UK if I did.

I might have to report you to 

https://cornishpastyassociation.co.uk/

 

Hand pie then? 

From a few days ago: whole wheat focaccia with fresh mozzarella, parmigiano, and grilled onions and shallots.

That looks delicious and makes me want to go stand in line at Liguria Bakery

Inspired by Doug, I made a focaccia recipe from the NYT -- focaccia with herbed honey plums and prosciutto. The dough didn't rise as much as expected but it was delicious. 

 

That looks good enough to eat. 

The coloring looks weird in those photos. I forgot to mention that is burrata cheese on arugula greens.

Cinnamon roll. One of a set. Made from some enriched oatmeal and whole wheat dough.

Being from Alaska, my Mom made sourdough cinnamon rolls. You just made me homesick.

Her sourdough pancakes would have impressed even the best chefs.

Quiche that is a little more rustic than intended, but still delicious. Roasted potatoes, grilled zucchini, chèvre, herbs, and crust made with whole wheat pastry flour.

Edited October 21, 20214 yr by dsavitsk

It was a lovely New England autumn weekend, so a walk in the woods, some focaccia, and some apple galettes.

 

- oats cooked in milk, butter and honey
- whole wheat flour
- bread flour
- dates
- walnuts
- nutmeg
- cinnamon
- orange zest
- yeast & salt

Edited November 22, 20214 yr by dsavitsk

Yummy! Have you considered putting bacon crumbles in there? 😉

Edited November 22, 20214 yr by swt61

Went a little crazy today and in the morning while I had time I candied some chopped pecans for use later in the day.  When I finally had more time, after making dinner, I made maple frosted pecan scones.

Be careful, you're pretty far North.

I can see armies of Canadian squirrels invading for those.

Yum!

Lily and I decided that while it was no longer my birthday, cake was still required.  So we made our favorite, Key Lime Cake.

Pain Bâtard with white, wheat, and pumpernickel flour.

It's officially fall here in NH so I thought I should get back to scone making.

 

My hat's off to my favorite scone mason!

Japanese milk bread (or pain fesse)

 

and some chevre, roasted potato, and dill quiche.

You better butter your batter to make better butt bread?