It depends on how many people are in the house, but average about 11 days. I slice and freeze the large loaves and cut the baguettes in half then freeze.
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Amazing
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Just saw this in the NYT comments, quite similar to the D42 recipe and others like it, I’m sure.
Love the 1963 magazine reference.
Brownie Pudding, Woman’s Day, January 1963.
Sift 1/2 C flour, 1 tsp baking powder, 1/2 tsp salt, 1/3 C sugar, 1 tbsp Dutched cocoa powder. Add 1/4 C milk, 1 tbsp melted butter, 1/2 tsp vanilla. Stir in 1/4 chopped nuts. Pour into 9 inch pie pan. Mix 1/2 C packed brown sugar and 2 tbsp of cocoa; sprinkle on batter. Pour 3/4 cup boiling water over top. Bake at 350 deg F. for about 35 mins. Serve with whipped or pour cream. Delicious, makes a slightly crisp top and dark chocolate sauce below
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I need to see if I can find my mother’s recipe.
Baked 6 baguettes, only 3 remain. Carbs=happy
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Spinach souffle!
I think this my second ever souffle.
Plan was to make the no-need-to=separate Maman’s souffle from Jacques Pepin, but then I separated the eggs anyway 
I used parmesan and a LOT of spinach because I had just sauteed down a bag. Very pleased.
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As I posted on the other thread, I can’t believe this is only your second soufflé! It’s beautiful!
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I went to check.
I think my first attempt was during Savory Egg Dish quarter
We recently travelled through Dorset on our way to Plymouth and sampled an excellent Dorset Apple Cake. Since then, my husband has been requesting me to make one as we can’t find it in our home town of Portsmouth. So I turned to the trusty Felicity Cloake:
I didn’t take a photo as I made it in my crappy old Pyrex square dish which isn’t a looker and I just store and cut the cake in it with its cracked plastic green lid. And I didn’t do the pretty flaked almonds on top. At first I thought the apple to batter ratio was far too high. However, it baked into a really nice cake. I might only use 3 apples next time instead of 4 though.
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I love her columns. I always check her first if I want to make some quintessentially British thing.
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That’s not a bad looking first loaf!
My wife and I have been making sourdough bread at least 1-2 times a week for the last several years, and I am convinced that how you get good at it is to do it often. Find a recipe and technique that works for you and hone it. I would never call myself an accomplished bread baker, but each of us turns out a decent loaf. Keep at it.
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What’s your process? Would love to see pics too.
Here’s the bread thread:
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It looks great!
It’s March XXth, so this must be the always popular (here) “tender yellow with chocolate ganache frosting” birthday cake!
I’m getting a handle on it!
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That looks amazing. Happy Birthday to whoever is celebrating!
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Put a bundt in at 11 pm. Le sigh.
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A good read from the NYT and a nice way to end a month of baking (gift link).
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Darn! Wish I were there! Thanks for the link. What a wonderful idea 
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