by Roger Moroney | Nov 10, 2022 | Baked Goods, Sidecar Inn Food and Drink
I recently pre-ordered a new bread cookbook by Maurizio Leo called “The Perfect Loaf”. I was pleasantly surprised by the detail contained within. His web site, also called The Perfect Loaf, has been one of my primary sources of information on sourdough...
by Roger Moroney | Jul 2, 2022 | Baked Goods
New stone ground flour recipes from the Southern Ground cookbook that I have been wanting to try are the focus of this post as well as a couple of other recipes. I had recently stocked up on flours from Carolina Ground including one recommended for biscuits. Cathead...
by Roger Moroney | May 24, 2022 | Around the Inn, Baked Goods
I wanted to share some highlights from the overwhelming response to Saturday’s Grand Opening of the Sidecar Inn Bed & Breakfast. While it was warm, the steady breeze and some clouds helped to keep it bearable. Although we did hear some thunder, and felt a...
by Roger Moroney | May 20, 2022 | Baked Goods, Sidecar Inn Food and Drink
Preparations for the Grand Opening on Saturday are underway and include baking several types of bread and cookies. We are also sprucing up the grounds and doing last minute decorating inside. Bundles of cookies are free. The breads will be for sale and include a white...
by Roger Moroney | Apr 13, 2022 | Baked Goods, Breakfast, Sidecar Inn Food and Drink
The Sidecar Inn hosted brunch for a local Crafting Group back in February. They all live in the vicinity of The Sidecar Inn and have been eager to see the inside. I thought this would be a great way to cook for a larger group than I have been, as well as for possible...
by Roger Moroney | Mar 27, 2022 | Baked Goods, New Breakfast Menu Items, Sidecar Inn Food and Drink
Using stone ground flours at The Sidecar Inn has greatly improved the quality of the breads served at The Sidecar Inn. When I started baking bread again five or six years ago I switched to King Arthur flours from my previous brand. It seemed there was an improvement...
