Nina's Baking Adventures

Nina's Baking Adventures I am a home baker with a passion for breads and pastries. All my baked goods are made from scratch, by hand with organic ingredients.

I normally bake Sundays and will post mid-week what I am baking.

Pumpkin shaped country sourdough...
11/20/2022

Pumpkin shaped country sourdough...

06/08/2022

I am thinking about 3 different kinds of loaves for the weekend:
- honey wheat medium-dark country loaf
- ham and cheese infused light country loaf
- herb and cheese infused medium-dark country loaf
The price will be $5 per loaf as always. Let me know if you would like any. Baking on Sunday (pick up Sunday at my place, or work on Monday)

Earlier today, the loaves were resting in the bannetons short before the last cold fermentation time.
06/06/2022

Earlier today, the loaves were resting in the bannetons short before the last cold fermentation time.

Two beauties...
05/22/2022

Two beauties...

This is what 6 future loaves of pain de campagne (French medium dark country bread) look like...
05/22/2022

This is what 6 future loaves of pain de campagne (French medium dark country bread) look like...

The crusty dark European country loaf turned out well
05/16/2022

The crusty dark European country loaf turned out well

Cheddar-Jalapeño country loaf, light Tuscan country loaf and medium dark chocolate walnut country loaf... a nice Sunday...
05/09/2022

Cheddar-Jalapeño country loaf, light Tuscan country loaf and medium dark chocolate walnut country loaf... a nice Sunday afternoon is made for baking

A beautiful bulk rise over night.
05/08/2022

A beautiful bulk rise over night.

05/04/2022

For this weekend's bake I am thinking of 2 varieties:
- Cheddar & Jalapeno in medium light country loaves
- Regular light white Tuscan sourdough

However, I have space one more variety. Any suggestions? Sweet, savory or just neutral?

04/26/2022

I just wanted you to know where my flour comes from. Having good flour makes all the difference in the taste and nutrition of the end product. This is the best flour I have worked with since moving to the US. I do not mean this as a commercial or endorsement, I just want you to know what flour I am using since many of you have started tasting my breads.

Today’s bake: Chocolate and walnut country loaf, rustic European country loaf and chive, Rosemary, Asiago country loaf
04/24/2022

Today’s bake: Chocolate and walnut country loaf, rustic European country loaf and chive, Rosemary, Asiago country loaf

Sunday morning baking preparations: admiring the bulk ferment in the dough rising buckets, each loaf gets to rest with s...
04/24/2022

Sunday morning baking preparations: admiring the bulk ferment in the dough rising buckets, each loaf gets to rest with some basic pre-shaping and then they go into the bannetons for the final cold rest before baking later today.

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Lincoln, NE
68506

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