Hamburger BunsFor your next grilling opportunity, try making your own hamburger buns. These worked out well for us.

It’s Eric Kastel’s recipe from his book Artisan Breads. Only I used about 40% finely milled whole spelt flour instead of all white. They turned out light and tender thanks to the enriched dough (called for milk instead of water and a good bit of butter).

It’s a “same day” recipe. Started it at 8 am, we were eating at 1.

Hamburger Buns

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I love this…

From Kevin, the newest bread (and pizza) fanatic that I’ve had the pleasure of hearing from. In this case regarding his efforts to get his own sourdough starter culture going. Here’s his post:

After a few failed attempts with the bread flour, I switched to whole wheat in hopes of a better outcome, and it finally worked! I began to believe that the wild yeast in the valley where I live simply had no interest in cooperating so I started a new batch and took my wife to San Francisco to catch the real thing. We drove around the wharf holding my opened container of water and flour out of the window for an hour at least. After stopping for lunch at the home of the worlds greatest pizza (Tony’s Neopolitana in North Beach) we headed back to the valley and 48 hours later BINGO! Cant wait to use it in our new pompeii oven we just built!! Thanks for all your help!! Ciao!!

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Tomasso

We’ve enjoyed meeting many wonderful people through Breadtopia over the past several years. I think there’s something fundamentally special about people who bake bread. Wouldn’t you agree? Tomasso Maimone is definitely one of those special individuals.

When I first met Tomasso last year, I learned a little about his health condition. It sounded bleak to say the least. So I was thrilled just to hear his voice earlier this year when he called with a question. Most people wouldn’t have beaten the odds as Tomasso has done. I asked him if he wouldn’t mind sharing a bit of his story as I was sure our readers would love to hear it. Here’s his story…

I’d like to share with you and your network of family, friends and your client base which may span around the globe, what the staff of life has meant and continues to do for me.

May I share with everyone what an amazing family and friends that I’ve been blessed with. Their support, love and relentless commitment helped me through the most difficult and challenging times of my life where I was battling liver cancer 24/7. Especially Dianne my best friend, lover, life partner and fiancé. Our two sons Vincent and Nicholas and their mom Melody, my ex wife of 32 years was there for me. They are the strongest part of my survival team and support group. It takes so much help to overcome. Also, Tony and Mario and the entire Procope family, the Phillips Mushroom family and Kevin Donovan, Herta Ginsburg and Jess Meany, all of whom gave me incredible support, compassion and nourished me on a daily basis. These are a few of my angels; I pray Our Lord smiles on all of you and please remain a part of my family and dear friends forever.

From the beginning, upon meeting Joan Tannebaum and my transplant coordinators, Ursula Hobbs and Karen Pine, we were confident and comfortable in knowing that her and the team would navigate us from the beginning to the end and beyond.

I was on the liver transplant list for just over a year and had over 100 professionals seeing that I received the best of care from an elite and experienced health care team at Thomas Jefferson University Hospital, the place where liver transplants were pioneered by most of these doctors in the early 80′s. The amazing thing is that in spite of what most of us think of as tools to combat cancer, such as chemo therapy, chemo embolizations, chemo oblations, radical surgical procedures and many other approaches, is how you go to war with cancer and into battle to fight this enemy of human life. It’s true, and I went through most of the above.

However, the most effective power that each of us possess is brain power and the will to live. Our minds are the strongest of any other source and that is where the most important strength arrived from, helping me survive the beast we know as cancer.  Let me share that with that strength, my approach was to live everyday every possible way and spend the time with my family and friends. Spending time with young people as often as possible (under 7) and seniors over 70, we have so much to learn from them. Sharing your life with others is what it’s all about. Nourishing one another with love and affection and sharing what is most important.

Tomasso's Bread

I realized how important the family dinners were and are to all of us as I found myself in our kitchen longing to smell the nuances, aromas and the wonderful bouquet of my fresh dough baking in the oven. There was a very sense of the life and happiness that the nourishment of bread means to all of us. It truly kept me going from minute to minute and hour to hour and day by day. I loved and looked forward to seeing the beam of excitement and gratefulness when giving a 4 Lb loaf of delicious crusty bread. Most were amazed by the gift and by the quality of the bread itself. Some loafs were 25-26 inches long and some were the size of a infant. I loved the feeling that it truly made someone that happy and gave them the sense of the way I felt about them and what they meant to me. There is something special about the magic we create in our homes and in our ovens and it gave me meaning and purpose to fight another day to be able to share my talents even though I was nearing death and the end of my life if I didn’t receive a liver donor soon.

Tomasso with Sons

I baked for Dianne, our sons and children, our family, my friends and Pastor and church. It’s crazy to think that just four days before I received a call from my surgeon, Dr. Cataldo Doria, that they located a very good  liver donor for me, I baked four 4 Lb loafs and drove them 42 miles to Thomas Jefferson and delivered then to each of the surgeons on the team. I thought that may be my last trip and chance to show my appreciation and thank them for all they had done for me.

Honestly, my body had crashed and died 3 weeks before and at that point in time I was surviving on sheer brain power and knowing I still had many more loaves of bread to bake and people to thank and I did that one loaf at a time. That is just a small slice of what The Staff Of Life has meant to me.

On December 15th 2011 I was admitted into TJUH and received a liver transplant. I thank God for his blessing, my donor and the family of for the gift to continue to live and Dianne, my Family and friends And a special thank you to my doctors and their staff, Dr. Conn, Dr. Herrine and his nurse practitioner Robin Miller and Luis and Gabby, Dr. Brown and Laura Pino and their entire unit, Dr. Langan, the surgeons Dr. Doria, Dr. Maley, Dr. Ramirez, Dr. Frank, Roberto and Tanya and the entire transplant team at TJUH for all their care and dedication towards my recovery, without you, I would not have survived this disease. Thank you for your dedication and commitment, I’ll bake and give back to you for as long as I’m able.

I left the hospital 6 days after my transplant and was home for Christmas. On December 23, I was scheduled for an MRI to monitor the cancerous tumors in my liver. If any tumor should reach a size of 5 cm, the patient is automatically taken off the transplant list and turned over to hospice, because the risk of spreading outside the liver increases dramatically. Three weeks after the transplant we received the pathology report and learned that the largest tumor had reached 5 cm. I am happy to say that my latest MRI, CAT scan and blood work all show that I am cancer free. I’m still slowly recovering and baking most everyday and exploring sourdough starters and learning more everyday, though I need to read some more and learn a bunch of stuff about the starters that are growing in our fridge. However, I’m patient knowing the answers will be sure to come.

The Staff of Life is Mighty Powerful

Thank you Denyce & Eric for all of your help and support

 

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Eric & Denyce’s Excellent Breadventure

Life got particularly good for us a few months ago when we paid a visit to The School of Artisan Food in Nottinghamshire England. Nestled in Sherwood Forest (yes, that one) we found a bit of artisan food heaven. It was pure joy and a privilege to spend time with Emmanuel Hadjiandreou, veteran baker and author of How to Make Bread, and the rest of the talented staff.

The school offers an extensive course of study for those who want to make baking their profession, plus day or weekend workshops for home bakers who seek to improve their skills. The School of Artisan Foods has an illustrious staff of masters in their particular craft, be it baking, brewing, butchering, chocolate or cheese making. They have gathered the best in their fields from around the globe to ensure that these important food production skills are kept alive and vibrant.

Besides providing instructions in their varied disciplines, the school features an onsite brewery, The Welbeck Abbey Brewery, Stichelton Dairy and cheese making facility, and The Welbeck Bakery, a production bakery that supplies the nearby community with fresh baked crusty artisan breads and handmade pastries.

I’ll be forever grateful to Emmanuel and the school for their warm hospitality and generosity. Emmanuel is the kind of guy who would give the shirt off his back to a person in need. I know this first hand as I left a bag with my clothes on the Underground train in London where we met up with Emmanuel. Fortunately, we’re about the same size and I recovered my bag intact on the way home, so it all worked out.

Thanks to Denyce for the fine editing and narration job for this video tour.

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