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GPS Data

The following files are available for viewing and or downloading.  The Track gives you a printed map of each hike.  The Elevation is a graph showing the elevation gain/loss, and the Detail provides actual coordinates as well as leg distance time and assorted other information.   The GPX files are "Tracks" created by a handheld GPS.  These files are easily downloaded by clicking on the one you want and selecting "Download".  You can then follow your own GPS instructions for "importing tracks".  * = One of the NH 4,000 Footers    Avalon Track    Avalon Elevation    Avalon Detail   GPX File    Black Cap Track      Starting on Red Tail Trail    Black Cap Elevation    Black Cap Detail   GPX File    Black Cap via Thompson Road Track    Black Cap via Thompson Road Elevation    Black Cap via Thompson Road Detail   GPX File * Bond Cl...
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Weekly Sourdough Favorite

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Rainy day outside, perfect day to replenish the home bread supply.  Today I will bake two loafs of sourdough bread.  The following is my favorite recipe for our weekly bread.  1     pound starter 14    ounces of water 1      pound 5 ounces all purpose flour 3      ounces whole wheat flour 2.5   teaspoons salt Step 1 Add starter and water  together and stir. Add both flours and mix until flours are completely incorporated. Cover and let rest for minimum of 30 minutes. My starter taken from the refrigerator and brought up to room temperature prior to baking 1 pound of starter mixed with water Flours added and mixed in and allowed to rest for 30 minutes Step 2 Add salt and knead the dough smooth and slightly tacky.  If you knead in a mixer look for the time when the dough pulls away from the sides of your bowl cleanly. Cover and let dough rise for at leas...
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Baguette

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Today I took my basic sour dough recipe from yesterday and decided to bake Baguettes. The recipe I used was: 1     pound starter 14    ounces of water 1      pound 5 ounces all purpose flour 3      ounces whole wheat flour 2.5   teaspoons salt Steps 1-3 below are a recap of yesterdays post.  Step 1 Add starter and water  together and stir. Add both flours and mix until flours are completely incorporated. Cover and let rest for minimum of 30 minutes. Step 2 Add salt and knead the dough smooth and slightly tacky.  If you knead in a mixer look for the time when the dough pulls away from the sides of your bowl cleanly. Cover and let dough rise for at least an hour. Step 3  Turn out the dough onto a lightly floured board and fold the dough into 3 thirds.  Be gentle and try not to degas the dough.  Turn the dough 90 degrees and fold into thirds again. return to bowl co...
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Cinnamon Raisin Sourdough

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Dough 4 ounces  sourdough starter , ripe (fed) or discard 12 3/4 ounces flour 2 1/2 teaspoons  instant yeast 1 tablespoon sugar 1 1/4 teaspoons salt 1 large egg 2 1/2 ounces soft butter 5 3/8 ounces lukewarm water Filling 1 3/4 ounces sugar 1 1/2 teaspoons ground  cinnamon 2 teaspoons flour 1 large egg beaten with 1 tablespoon water 2 5/8 ounces raisins Directions To make the dough: Combine all of the dough ingredients, and mix and knead.  Place the dough in a lightly greased container, and allow it to rise for 1 1/2 hours or about double in size. Transfer the dough to a lightly greased work surface. Roll the dough into a rough rectangle approximately 6" x 20". Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins. Starting with a short end, roll the dough into a log. Pinch the ends to seal. 7. Transfer the log, seam-side down, to a lightly greased loaf pan. Cover...
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