MayFlour Baked Goods

Mondays are typically sourdough baking days, so the process begins on Sunday night. The warm weather of summer tends to yield wonderful loaves - the dough rises well overnight, and I don’t need to use the oven for the final rise in the pans before baking. 👌🏻

I haven’t attempted macarons for a few years, but I pulled out my recipe today and gave it a whirl. They are rather misshapen and not consistent sizes, but they appear to have baked out nicely, and the highly desired, telltale “feet” are there. First time trying them with the convection oven - perhaps it made a difference? 🤷🏼‍♀️

Enjoyed the opportunity to decorate the cupcakes for my niece’s high school graduation party. 🙂

Fed my starter yesterday morning, and it tripled over the course of about 12 hours - I gave a large feeding to about 25 grams. Yesterday evening, I mixed up my dough and let it bulk rise overnight, and it was happy and bubbly this morning. Not pictured are the 3 loaves I baked out. 🙂

A friend of mine, who is an avid viewer of Food Network, asked me a few weeks back if I had ever made anything with pink peppercorns. I have not watched anything from Food Network in a long time, so I had never heard of pink peppercorns. But, I promised to look into it, and I found a recipe for a pink peppercorn-vanilla Bundt cake. From my small tastes of the cake batter and the glaze, I’m expecting something delicious. 🤤 I’m taking this beauty to my end of year Bible study brunch tomorrow, and I’m excited to taste all the flavors together.

I’m up to my usual Monday tricks: 2 sourdough loaves cooling, and a new recipe that I’m quite excited about. Check back later for the finished product. 😉

I realized I never shared the finished product of my son’s birthday cake, so, here’s the latest installment of superhero cakes. 😉

2 yellow rounds baked and in the freezer, to be decorated tomorrow. The eldest boy is turning 10. 🙂 In posting this, I have realized that I forgot to trim the domes off the tops before sticking them in the freezer 😏, but I have other tasks to get to, so it’s a problem for tomorrow.

I’m quite excited with how this artisan loaf baked out. First time I’ve used the steam method while baking, and I think I’ll keep doing it.

Ya’ll know it’s a Monday when there’s bread cooling on the countertop. 4 sandwich loaves done and 1 artisan loaf left to be baked. 👌🏻