ye olde bread blogge

bread, coffee and tidbits

Archive for the ‘About this blog’ Category

Oven died

with 13 comments

Either I was getting too close to the inner secrets of true artisan baking and the gods had to punish me or it was just a matter of time before it had to happen. Either way, my oven cratered. It blew the main fuse and now it can reach 150°C maximum.

Hey, I still can reheat rice and lasagne. Stay tuned for recipes on how to transform food from the fridge into a perfectly warm dish.

If anyone wants to know, the oven was a low-end Siemens, probably built in late 90s. Considering that it was used for things it wasn’t designed for sometimes twice a week for the last couple of years…thumbs up! Parting with it would be a sad thing.

I still have my pizza oven. Woot!


Written by theinversecook

19 July 2010 at 18:12

Posted in About this blog

Man does not live on bread alone

with 4 comments

I have registered another blog on wordpress about food that is actually eaten warm. Nothing on there yet, though. I named it Thursdays food and it’s about…well, it’s yet another cooking blog. I said it.

Written by theinversecook

31 January 2010 at 20:58

Slow blogging!

with 24 comments

Break coming up. This blog will not be updated until 16 October 2009

P.S. I’m not on vacation. More on a reclusive mission to better baking :-)

I can’t deny a growing indifference to the blogging world though and this blog seems to be in danger of getting repetitive and riddled with clutter from my side. Although it doesn’t concern this blog, I feel blogging has become too much of a “If you call me Einstein, I call you Shakespeare” thing. That alone might be nothing to worry about since it’s human to exchange positive comments or reviews. You cannot really blame someone for not contributing anything new each time (s)he speaks. But the grand perspective cannot be overlooked either. Not only blog-, but also book authors take trivial stuff, dress it up with the help of fancy pictures and try to sell this as something of value, which is a low and bleak thing to do.

On the other hand, the more technical stuff which would really improve one’s cooking or baking skills needs a lot of testing and an almost scientifically exact style of writing, which pretty much means going against the trend of writing in a “breezy” manner. It cannot really be done as a hobby. I felt this blog should not be about me telling a story about how I went shopping and went into the store and how I bought this “super” flour and how I decided to add some salt to the bread dough, which tastes “absolutely fantastic” etc.

Written by theinversecook

1 October 2009 at 15:03

Posted in About this blog

Raison d’être

with 11 comments

Sometimes I ask myself why people visit my blog and what search terms they use to find it. Now I’m a bit wiser.

P.S. Disclaimer: This post, of course, is not meant to mock any alleged dyslexia but merely would like to stress the comical and lyrical nature of errors most of us make make every day of their lives. I suspect there is one in this disclaimer.

Written by theinversecook

11 June 2009 at 01:30

Posted in About this blog

Missing pics

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Some pictures in a coujple of older posts are not visible, because I haven’t put them on yet. Will be fixed soon. Sorry.

And Merry Christmas, of course.

Written by theinversecook

24 December 2007 at 18:37

Posted in About this blog