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Begging for mature starter
Hello,Like countless others, I am baking and cooking more than ever. I have tried to make starter from scratch (and just got discouraged after the 2nd week), then attempted to revive an old starter donated 3 years ago.If anyone in the Cincinnati OH area would be so generous to share their sta... | facebook/nextdoor
If you're on Facebook or Nextdoor, you could ask there too. Good luck! |
French is the language of bread
My new neighbour, a high school French teacher, upon receiving a welcoming loaf of bread from me told me that "pain" is french for "bread" and "copain" is French for "friend". I don't remember exactly what she said the "co" part was, but it linked bread with friendship very basically. ... | And bread is part of the language of friendship
as you proved with your "Welcome Loaf". Cool indeed Paul. Keep up the good work.
OldWoodenSpoon |
Posting details
May I respectfully suggest that all posts should be tagged / contain some hint of the poster's location, even if only the country. Somtimes you can find out by looking into the poster's profile, but this shouldn't be necessary.
This is an INTERNATIONAL forum, we don't all live in one particular state in... | Don't get worked up...
Agreed that it would be helpful if people posted their location when they are looking for local goods or services, but please don't be rude to folks who don't. Many of those posts come from first-time posters here, so you can shout as much as you want about it and it still won't make a differenc... |
London, England
My husband is heading to London in April for a week. Any suggestions of what I should ask him to buy me from England (of a bread nature, of course!) | Hovis Granary flour!(send me
Hovis Granary flour!(send me some)...jk |
Start your day with a smile
Priceless moments of mayhem in the kitchen from KAF | Thanks for sharing-very
Thanks for sharing-very funny! |
just wanted to share this video with u all
Hi, came across this video while looking to watch Italian food safari, immediately thought i'd share it here, with the bread obsessed ;)
http://player.sbs.com.au/food#/food/features/food_full_episode/playlist/Eating-Art-Ep-3-Fully-Baked | Video Blocked
This video reports it is blocked in my area (US). |
Collaborative baking challenge from Peter Reinhart's Artisan Breads Every Day
Hi all:
I'm working with Peter Reinhart and his publisher, Ten Speed Press, to do a collaborative recipe reviewing challenge, sort of a Julie & Julia meets 'crowdsourcing' for Peter's newest book Artisan Breads Every Day. It's all being c... | I'm on board....
and have a couple of reviews posted.
FF |
Wonderful video
A wonderful video about the art of making bread.
http://www.cbsnews.com/video/watch/?id=6341065n | that was mad! thanks, so i
that was mad! thanks, so i guess we could use his technique on any cookie recipe? that was really mad how he handled the dough, and brought it all tog. thanks again |
Raymond Blanc's Kitchen Secrets: bread
In the UK there is a fantastic TV show called "Raymond Blanc's Kitchen Secrets". It's a delightful program presented by the wonderfully enthusiastic Raymond Blanc. His passion with food is thoroughly addictive. In each of the series' eight episodes, Raymond Blanc concentrates on a... | It was a delightful
It was a delightful programme, wasn't it? Raymond Blanc hasn't been on tv for many years, so it has been a joy to see him and his zest and love for his craft once more on the screen. He is a bit of a national treasure here in England..... 2 star Michelin restaurant etc etc.... He has a lovely websi... |
Quote
I love this:
"How can a nation be great if its bread tastes like Kleenex?" - Julia Child | Where is the original?
I've seen that before, but never actually found it written down. Was it something she said on one of her TV shows, or in an interview?
Thanks for sharing.
Jeremy |
Availability of Flour
Wonder if anyone has had this experience yet. Went into Safeway near my work for quick shopping, and could not find the bread flour. Asked the clerks if they had moved it somewhere else, and they told me that the only bread flour they had were in those little boxed mixes for bread machines. The... | it's about profits
The food industry doesn't make its money on ingredients, but on value-added (quality-diminished) prepared foods -- and that includes the supermarkets who allocate shelf space based on volume and profitability. It's simply not as much in their interest to sell bread flour for $0.50 a pound or so as it... |
Deleting or Editing a Blog
Is it possible to delete or edit one's blog on this board?My blog contains information which is now obsolete.Thank you. | Edit, yes
I don’t know about deleting, short of asking Floyd to take a post down. To edit, open a previous blog post. There are two tabs at the top. The right-hand tab is labeled Edit. Clicking on that tab will take you into Edit mode and you can make any changes you need to. I had to do this with a lot of my blog ... |
Folding and bulk fermentation
I'm currently making Hamelman's Rustic Bread recipe that was posted on the site. It calls for two folds during the 2.5 hour bulk fermentation at 50 minute intervals. I am wondering if after the last fold, am I to be looking for the dough to double volume? If so, is the dough supposed to... | An observation?
I hope I'm not annoying by replying to my own posts.
I made the same recipe today, but in a larger amount and from my observation (for what that's worth) it seems like the dough volume should double based on the initial volume prior to folding.
For example, after kneading, I had 4 cups of dough. Each f... |
Why can't I access users' pages and blogs?
I am having trouble accessing users' blogs, pages and forum participation pages. I log in, search for a user, and more often than not the users' pages turn up blank. What am I doing wrong? | I'm not sure, but it is doing the same thing to me
I just went to look for a blog that I know a user posted, so I went to the user page, then clicked on the blog link, and got a blank page. I found what I was after by clicking on all blogs, then scrolling to find one by that user, then clicking on that user's blog, th... |
Baking all the family's bread
Hello,
One of my goal has always been of baking the entire family's (5 kids) portefolio of breads. I am now pretty far from that, and generally speaking the kids are somewhat fussy about this, so we still buy a large proportion of commercial bread of various kinds.
This leads me to a few ... | Baking all the family's bread
I'm currently baking about 8/10ths of my families bread, but I only have two children not five. Still, I think that hat you are attempting is possible.
I think the key is having a repertoire of recipes in rotation that fit into your schedule. I resisted no knead for a long time, but have... |
Breadmaking workshops hurrah!
Just wanted to share this link, hope it's not against the Forum's rules! A friend told me about this site (she knows I'm obsessed with food) and it lists great foodie things to do. And, they have breadmaking as a category!
Couldn't find any breadmaking classes in London (but they do featur... | Thanks!
It is Dorcas - many thanks, I'll check it out! |
Balsa baskets
Hi there,
I am looking for balsa basket (see attached picture) to seel my loaves in.
Any idea where I can buy these?
Thanks a lot,
David | No photo attached
There was no photo, David, but out of curiosity I Googled balsa baskets and came up with a number of hits.
If you're in the UK, try this one: http://www.bettysbypost.com/product/Balsa-Baskets,18780,52.aspx |
baking sourdough without yeast?
I had a customer ask me if I could make sourdough bread without yeast as his daughter isn't supposed to have yeast. I don't make sourdough yet. I thought that I read somewhere on this site that you can do sourdough without yeast but does that mean that the bread would be yeast free as I ... | No, it isn't.
It is possible to make sourdough without adding commercial yeast, but sourdough starter is really a yeast (and symbiotic helpful bacteria) farm. |
whats the difference between the two sugars?
whats the difference between confectioners sugar and powder sugar? | Nothing
While some quick research validates that there are many different grades and a few variants of these sugars, in common use confectioner's sugar and powdered sugar are the same.
Hope this is helpful. |
Need some advise, please.
Hey all,
So I was wondering how many of you are home bakers that sell their goods?
I've been REALLY thinking of doing this and need advise.
baking makes me happy, and now that I no longer work in a restaurant I find I miss it VERY much!
I would love to be able to bake for people still, and i... | License to sell
Hi Candice,
You first need to determine whether your state allows you to sell home baked goods without a license and without approval by your local health department.
Here's one link on cottage laws.
If your state is listed, then you should read the relevant law so you can comply with any requirements.... |
soo bummed, did not turn out..*croissants*
Hey all,
So I have never had issues with making croissants in the past, I have always used the same recipe.. and they always turned out.
Well now that I live in Canada I have been unable to find fresh yeast anywhere! I even resorted to calling local stores and bakeries to se... | The yeast wasn't the problem.
Of course, I can't tell you what the problem was, as I'm no expert on croissant, and your post was lacking in detail regarding what, exactly, went wrong, but I can tell you the yeast almost certainly wasn't it. The simple fact is dry yeast (particularly instant/quick rising yeast, which h... |
New content notification are old?
I look forward to the email from the site giving me a list of "new content notification". I scan thru the topics and read the ones that tickle my fancy. Often there are links to old threads and I wondered if there is something I can change in my settings to eliminate these..to only sh... | That happened to me too
Prolly just a glitch, but was fun to scan the old posts :) |
LifeLatch grain bucket - help please?
I've been unable to reach anybody at the manufacturer or the container company I bought my buckets from last year. Maybe you smart people can help. I have a never-used bucket that spent a couple of weeks in my car trunk in the early summer (70s). The full bucket made it to the h... | I own some Life Latch buckets
I own some Life Latch buckets, but never had that problem.Does it look like a vacuum has formed?If no vacuum, it may be the seal is frozen. If you, can get a young boy from the neighborhood, he may be ale to get it open.I have rec’d great phone help concerning Life Latch containers at Bay ... |
Das Unit Converter - good for baking!
I found this nice piece of free software - Das Unit Converter - on the internet and have been using it for a few weeks now. For baking, the weight and volume sections are particularly useful to me.
www.das-uc.110mb.com/download.html
aloha,
Dave Hurd, Hilo, Hawaii | Das Unit Converter
HiI tried to download and install this twice, and when I tried to run it, I got an error message. Thanks anyway though!! |
anyone ever made a cinnamon roll cake?
i have a friend whose birthday is comeing up and she loves cinnamon rolls. i was looking at the cinnamon "paste" that is spread on the dough from on the TFL links for cinnamon rolls an wondered if a layer cake could be cooked and spread that cinnamon paste over the cake after cook... | Sounds a lot like a streusel coffee cake,
although that usually involves baking the cinnamon/butter/sugar/flour mixture with the cake. Not sure which filling you are looking at, but most that I am familiar with wouldn't be amenable to spreading on an already-baked cake.
A quick Google search using +cinnamon +cake brou... |
Pulling a window pane
http://how2heroes.com/videos/techniques/bakers-tip-pulling-a-window-pane | Window pane test video
Great video, Hans. It should be very helpful to many that have had difficulty with this technique.
--Pamela |
Sponging
Hello again! Its me with another question. :) I'm always asking questions and never answering anyones, though I really do appreciate the answers I got. Thanks to all who commented.
What I would like to know is what exactly does sponging do? And I read in a bread recipe that sponging makes whole wheat bread lig... | Sponging can really annoy people
if done consistently. ;-)
In bread terms, though, creating a sponge has beneficial effects. The biggest benefit is flavor since the extended ferment time for the sponge itself releases additional flavor compounds from the flour. To a lesser degree, a sponge also contributes to gluten... |
hey i havent been on in a while but i have a question
a friend of mine ask if i knew how to make the dough like is used to make dough-nuts. i told her i havent a clue as to how to make that sort of dough but i knew where i could ask..so here i am once again...thanks for any an all help..vince | cake type or yeasted type?
Describe the crumb you're looking for. |
My First Attempt at Homemade Italian Bread
Here are some pictures of my first attempt at homemade italian bread. Turned out much better than I was expecting. The bread is a little denser than I like and the crust isn't quite cruncy enough but all in all a good first try. | A very good first try!
I'd guess they tasted wonderful.
Paul |
Technical Help on producting a blog - how to save/edit
I am a blog virgin! Trying desperately to create my first blog. I can now insert pictures and texts BUT can anyone tell me how to edit and save a text which I intend to work more on before publishing it. It seems that either I have to log out of TFL and lose wha... | Offline
It's easiest to do your writing, editing, grammar and spell checking offline, using your word processing software. Once you're satisfied with the accuracy of the content (and any formula), then you can paste it and insert the photos.
Use the preview function often before saving, to confirm your alignment, etc.... |
preparing banneton's for first use
Hello,
I have a couple bannetons that I am planning on using for the first time tomorrow. I have read that I should spray them with baker's joy/baking grease and place them in a 200*F oven before the first use. Is this accurate? I am worried about ruining them and Baker's Joy has f... | I've been using 2 coiled willow
bannetons for about 8 years. From their first use I've only dusted them heavily with flour, and rubbed it into the crevices. When I use them more than once a week I don't bother brushing out the flour that remains, but I keep them stored in a tightly sealed plastic bag. If I don't use th... |
Nutritional Value of Yeasted Bread?
The following quote was made in an article on sourdough bread making at annarbor.com
"In books on baking and even in nutritional/medical writings, the two techniques [for making bread], natural leaven (sourdough) and baker's yeast, are often mingled and confounded.... Baking with na... | Bread, nutrition, and life
=== You quoted "... "In books on baking and even in nutritional/medical writings, the two techniques [for making bread], natural leaven (sourdough) and baker's yeast, are often mingled and confounded.... Baking with natural leaven is in harmony with nature and maintains the integrity and n... |
Very sour sandwich bread; what to do?
I make sourduogh sandwich bread because hubby and little man like to have sandwiches for lunch. My SD usually doesn't taste very sour; bwteen the 4th and 6th day it does develop a very subtle but nice sour flavor. The loaf doesn't last more than a week so don't know if the sourn... | Oh I forgot to mention
I had developed the sponge the night before for 13 hours, using 133% hydration. Processed the dough for 45 minutes then rose for an additional 9 hours, before baking my very sour bread. Al |
Trying to build an online community for cooking, baking, and other food related pursuits.
Hello everyone!! Hopefully this is the right forum to be posting such things.I go by the name of Zephyr and it's nice to meet everyone here. Like it the topic indicates I'm trying to build an online community for home cooks, baker... | Have you tried Reddit?
They have a forum for baking already, r/baking, r/oldrecipes, r/food, r/culinary just to name a few. Seems like you are trying to reinvent the wheel here. |
Newbie needs help with pans
Thank you to anyone who might be able to help me. I am new to bread baking. I have cast iron loaf pans that I want to use to bake white bread. Do I have to pre-heat these pans as I do with the cast dutch oven for no knead bread? Can/should I use parchment paper in them? Do I adjust the bake ... | Welcome to TFL
The only bread I have baked in cast iron is corn bread. Whether they be corn pones or other corn bread. I preheat the skillet or corn pone pans, add grease, then the batter and bake. For loaf bread it would be a guess on my part. I am sure there are others who can answer your question.
Ford |
Flour Question?
Could someone explain to me what flour is needed for a recipe that calls for Plain White Flour and Strong White Flour. I normally use KA AP Flour. I also have other flour on hand but am not sure what is meant by Strong White Flour. Any help would be appreciated. Thanks! | Strong flour is bread flour
The higher the gluten content, the stronger the flour. |
Cost of flour
I'm frugal. I've watched the cost of flour go up 50% in less than a year. I'm now paying 30¢ a pound (50 lb bag of enriched bleached bread flour from Costco $14.99) Todays Sourdough Bread: Basic unmeasured baking. 14 hour first rise. Baked in cast iron dutch oven 500 degrees 30 min covered. 8 minute 450 d... | Another thread on flour prices
I've been reading people talking about flour prices in another thread:http://www.thefreshloaf.com/node/6045/abc-news-wheat-prices-riseAs for yeast, I expect that all of us "loafers", except maybe for sourdough ultra-enthusiasts, buy the 1 or 2 pound packs. I bought a 2-pound pack of acti... |
bleached or unbleached ?
I was given a 25 lb. sack of bleached bread flour. I always bake my bread using unbleached AP or Bread flour. My question, What will the difference in quality be if I use the bleached flour for my bread baking? koka2 | Little or no difference.
I made bread with bleached flour for years without any complaints from anyone. I started using unbleached, a certain brand, only when I realised it was slightly higher in gluten and affordable. |
Can I Refrigerate Tonight For Fresh Baking Early Tomorrow?
I'm new here. And I'm new to baking.
I have searched and I've seen a number of threads about refrigerating and freezing breads/doughs.
So many it got confusing in the end and I thought it might be acceptable if I raised the question again in a quite specific... | I do our baguettes with a no
I do our baguettes with a no knead recipe that I kind of modified from a couple others. Mix it, do a couple stretch and folds, stick it in the fridge, and bake the next day. Having time to bake on you schedule could be tough though. I bake short baguettes in a chicago metallic baguette pan ... |
Sources of Supply
Shopping for a lame this morning and found this site. Lots of trinkets. Thought others might want to look:
http://www.fantes.com/bread.html | I have used them
Very good. They have the polish dough whisk at a very nice price. |
What is the reaction of yeast when using Splenda?
I make LOTS of cinnamon rolls for others and a customer of mine is diabetic and wanted to know if it was possible to make them with Splenda. I did go ahead and purchase the brown sugar kind for the filling, but the one that worries me is the regular in the dough. I use ... | Splenda
My husband is diabetic and I use Slenda or a sugar substitute that I buy in Switzerland that is similar all the time. In baking there is little difference except that you might have to add just a little more to obtain the same sweetness. For things like simple syrup I can't use it. I do use it with yeast dou... |
mixing refined flour and wheat flour
what generally is the ideal temperature to bake bread made with equal amounts of refined and wheat flour. i'm basically trying to make regular bun sized bread | Hey Haroon, Welcome to the
Hey Haroon, Welcome to the freshloaf!
You preheat to 260 C / 500 F and then when you load the bread, decrease to 240 C. But if you are going for naan/Roti flat breads, you need the oven to remain hot, and so no need to reduce.
Mebake |
Are there any rules for de-gas breads?
Hi!
Some breads recipes call for de-gassing some don't. Are there any rules about it?
Thanks! | Usually, doughs for breads
Usually, doughs for breads where big holes are appreciated, like ciabattas, baguettes, artisan breads so to speak, you want to try to preserve the big holes(bubbles), by handling the dough as gently as possible(practical). No real degassing.
Doughs for breads with a smoother, even crumb, like... |
Missing book!!
Bummer Dude! Lost my copy of BBA!!!!! I'm not sure but I think it MAY have been taken out of my car when I parked it to go into the reastraunt supply store. I hope I'm wrong but I've turned the house upside down.... no BBA. Just had to unload to somebody.. Lucky you guys! | I'll sell you my copy... I
I'll sell you my copy... I don't use it anymore... |
Simple Sourdough Starter Discard Recipe Calculator
Fellow bakers-There are so many great bread calculators available helping us in one way or another with bakers percentages. One that I could not find was a simple calculator to help maintain proper hydration levels when adding some percentage of discard to recipes tha... | Sourdough Discard Calculator Enhancement
Simplified the interface, and added a WYSIWIG editor and print button to preserve your recipe.Happy baking! |
My first attempt to make something with my dough whisk... Now I have a question.
So the holidays over and the birthday party's over... it's time to pull out my new toy for some fun. I used my dough whisk to make sourdough waffles this morning. Might not be the best choice because as I was mixing the sponge (develope... | Is it a dough whisk?
The kind that looks like a carpet beater, or a balloon whisk--the kind that looks like a wire cage? You can go here and look at descriptions for various types of whisks (scroll down).
Honestly, I've NEVER had the problems you describe with a dough whisk. It's open structure cuts through all kind... |
Camera to keep temperature
My room temperature is about 65 degrees. Some recepes require 80-85 degrees to keep dough or strater for several hours. Can somebody recommend any type of device which can keep temperature at a stable level? | You don't need a fancy device
If you have a microwave, it makes a great "proofer". First, heat a cup of water to boiling. Then place the dough in the microwave next to the cup and leave the door closed (don't turn it on!). The hot water will provide the heat and the microwave is insulated to hold the heat for your d... |
Favorite local honey
My daughter gave me a Whole Foods gift card for Christmas. A few days ago, I entered the portals of "Whole Paycheck" for the first time; I'd been avoiding the only Honolulu store, opened last year, because I'm poor.
It wasn't as bad as I feared. If I shopped carefully, I could find foods that were ... | Once, a friend of a friend
Once, a friend of a friend offered me 2 gallons of his own honey for payment of a favour. I was slightly annoyed: i needed cash, but how could I insult him, and what was I going to do with 2 gallons of honey? (wasn't a bread baker yet!)
He assured me it was waaayy better than the honey I bo... |
Do you run out of friends to give your bread to?
LOL ... do you ever bake sooooo much bread and then run out of people to give it to?
I jest because I have a yesterday's loaf of bread on my counter & I'm scratching my head & thinking, "Who can I give this to?" | Hmmm serious problem there
I can't bake enough bread to keep people satisfied hahaha. Seems like i take a loaf out and before i can blink its gone. I hope the dreaded cult of Atkins isn't to blame for your dilemma!
Tom Georgalas |
How do YOU use this forum?
I'm fairly new to bread making, so I was delighted to find this forum. After signing up I was amazed at how many folks are actively posting here and at the sheer volume of subjects and threads. After reading a few threads that looked intersting I started to search for posts that gave advice t... | Using the Forum
I look at TFL as a community. We can meet our e-friends here to see and hear what they're up to these days. There's a library's worth of information in all the threads that are stored in the archives. I get ideas for recipes and encouragement from other members. I don't feel guilty at all for visiting T... |
Bread Poem
Giving a way a loaf of delicious homemade bread to someone special? I found this & had to share.
After you wrap your bread, add this poem: Thank you for...Always "rising" to the occasionNever letting things rub against your "grain"Being their when I "knead" youNo matter how you "slice" it, you're a "cut" a... | So sweet
That's a lovely poem - I loved it! and a good way to give a bit of encouragement to your friend along with some homemade bread. :) |
Bread dough bowl or trough or trug
Has anyone noticed the appearance of a bread mixing trough just outside Hagrid's Hut leaning against the stone wall next to the scarecrow?
I was glancing up while "the kids" were watching "The Prisoner of Askaban" film from the Harry Potter series. The wooden antique is pictured sev... | Hmmm I haven't,lol. Will
Hmmm I haven't, but I will have to go back and check it out. I know exactly what scene you are talking about. |
Life size edible car
I came across this and was in awe! Not sure if it has been posted but I can't resist...
http://uk.video.yahoo.com/watch/1176222/4202630
Al | Skoda
Yes, this was a TV ad for Skoda in the UK about a year ago.
I don't know if it was ever eaten after all the trouble they went to. |
Baking out of an RV
Anybody have experience with this? I am temporarily in an RV, waiting on my home to be repaired from a fire. Want to continue my bread making lessons and am trying to figure out how to go about getting set up for it.
1. Work space-Where the heck do I shape/work with this dough without making a royal... | Silicone mat
I use a silicone baking mat that is meant for a full sheet pan on my counter. It fits my small space perfectly and reduces the need for to much four. It also cuts down on the mess. The name brand ones can be pricey they all serve the same purpose so look for a deal. |
Storing foccacia
I'm going to try foccacia for the first time to take to my book club. I am planning on baking on Sunday but the book club is not until Tuesday night. What's the best way to store foccacia? I usually freeze bread and then recrisp in a 350 degree oven. Will this work with foccacia given the hydration and... | Storing foccacia
I've had good success keeping baked foccacia for 2-3 days. I'll wrap them in plastic and then before serving reheat briefly - about 5 minutes at 350 degrees.
However, at the bakery where I work, we make up focaccias, dock and oil them, allow them to proof, and then freeze them unbaked. We keep them fr... |
Ingredient labeling for products for sale
Hello! I am trying to comply with NYS labeling laws that state that home processed goods must list ingredients, allergens, address, etc. I am wondering if anyone else has tackled this? Any helpful hints? Also, if you have a product that has baking powder (for example), do yo... | Cottage Laws vary from state to state
In Colorado - yes - if baking powder has sub-ingredients, you must list them all. It never hurts to list the sub ingredients. I once spent a sleepless night because someone was allergic to barley (and barley malt is in most commercial flours) and had eaten a product of mine and was... |
Blog Sighting
Check out this "Top 50" list, compiled by OnlineDegreePrograms.org. That's our own SteveB (Bread cetera) in the Baking and Pastries category. Very nice blog, Steve---Congratualtions!
50 Best Blogs for a Complete Culinary Education
Going to culinary school is a dream for some students, but it's not the o... | Steve is an organic chemist turned bread baker, so you know he gets it right.
My Baking Addiction: This baker is truly obsessed: she has 25 posts for cupcakes, and 17 just for cheesecake!
Cupcake Bakeshop by Chockylit: Get recipes and tips for making pomegranate green tea cupcakes, Meyer lemon cranberry cupcakes, fig... |
Oh the Joy of Proofing Yeast
Hello all,
I just had to completely be a nerd and comment on how much fun I had last night watching my yeast proof. I was making pizza dough out of the bread bakers apprentice. mmmm. Sitting at my kitchen table the yeast bowl caught my eye. I looked over just in time to see the little poofs... | I'm a nerd too
Nerds also watch as their wine ferments... :-)
It is satisfying, isn't it? |
My dough whisk arrived today... now what?
I would like to try the whisk out. What's the best way to warm up to it? Something doesn't require a lot of experience handling this little gadget... like pancake or cupcakes? The whisk is pretty big for my hand but I probably can handle it if the dough is not too stiff. An... | As the ad says...
Just do it. If you have a sourdough culture, use the whisk when you refresh it.
It's also a great tool for mixing dry ingredients, pancakes, etc., or for the initial mix of dough (when it calls for a shaggy mass).
I have one and use it for the above purposes, but that's about it. I find that using m... |
Bread Making Process Handout
As we say in France, in the land of the blind, the one-eyed man is king. I am by no means a bread baking expert, but friends, with even less experience than I, have asked me to explain how I bake my bread at home from time to time. Being an engineer and a nerd, I had to diagram out my proce... | re: Bread Making Process Handout
I think this is the place for it, as you also shared a variation of the recipe, and shown the steps you took.
As an ex software engineer, I enjoyed your post!!! |
Baguette shaping like the Cubans do it
Check this out: http://video.google.com/videoplay?docid=-1257514206200481593
There's some mighty impressive baguette shaping going down about 7 minutes into the video clip :) | Wow
...Oh my Gosh! :-) |
Scones Question
Has anyone made the cream scones recipe found in Crust and Crumb by PR? I made them for the first time today and had to add more cream. One cup wasn't going to bring any moisture to the flour at all? With one cup I could barely get a shaggy mess started. Just curious as to whether anyone else had had th... | Those LOOK AMAZING
and I am certain they taste as good! I added some more cream and they came out fine. I just finished another batch and added too much cream and these kinda lost some of their shape. Learning experience. PR has two recipes, one being a cream scone and the other being a butter, sugar creamed. I chose ... |
healthy grains
I thought that this was interesting. http://www.cnn.com/2010/HEALTH/01/04/tips.eating.better/index.html | Thanks
Thanks for sharing that. It was interesting. Time to make more bread right? :)
Jani |
what kind of bread is this
i was reading a recipe called salmon in Phyllo..what is phyllo bread? how do you cook it? | 'Tisn't a bread.
It's a pastry. |
So here's a first-ever do this?
I just got done dissecting the hard,cooked spots out of my beautiful double loaf of dough that was rising in the combination oven/microwave. Can you figure out what I did?
I was on the phone when I put the container of dough in the pre-warmed oven for its first rise. I latched the oven a... | Ah! Developing x-ray fingers!
There will be a few out there zapping their dough in the microwave if only to get some pre-med education!
Speaking about microwaves... I was testing out a one coffee mug recipe for a chocolate cake today. "The most dangerous cake in the world." It could use a little ice cream.
Sound... |
TFL Makes the 2010 Saveur 100
An early Christmas surprise for us all!
The food magazine Saveur does an annual 100 list of cool or influential food things in the world, and this year The Fresh Loaf made the list!
I haven't seen the print magazine yet, but I believe they included the Buttermilk Cluster recipe that is a... | Very Cool
And thank you Floyd for doing such a wonderful job managing this site. It is a wonderful learning environment. |
Cleaning cane bannetons
Today for the first time ever I found some bannetons in a thrift store, $3.50 each! I bought the best two but even they have dried dough/ flour? and what looks suspiciously like mildew spots. Would it be safe to wash them, and how can I get rid of the little "freckles"? Any advice will be gratef... | I wash mine
in warm water with a plastic scrubber. Towel dry and put in a 250F oven for 1 hour or until completely dry. It works great. Mine had mold on them when I first started baking and didn't know how to clean them properly. The first time I cleaned as stated above it killed the mold and it hasn't returned. Now I ... |
When everybody else cooks, I build this...
We have lots of families and friends with us this holiday and everybody wants to cook. So I retreat to a little corner in the kitchen to let them do their things. Not being able to cook drives me crazy; I must have my share of fun with food. Here it is, our edible log cabin... | WOW! That's impressive! Our
WOW! That's impressive! Our son broke a tooth on gingerbread house candy last year - be careful when it comes time to eat it ;)
What's the rainbow bridge made out of?
Oh, and the... penguins? Leading Santa's sleigh? Love it! Are those chocolates? |
Kneading on countertops, what do you use to clean it first?
Just randomly started wondering about this. I have corian countertops and always clean them with hot water before kneading, but what if you have been cooking before and the counter is dirty? Do you use something like Windex or 409 or Method and worry about res... | how i do it
spray with vinegar let sit for afew mins, and wipe with hot water, the vinegar will get rid of any nasties..if thats what your worrying about.
but i only do this aftr ive been preparing meats on my countertop....wich i do on a cuttingboard...but you dan never be to safe with meat :P...or cheese.... |
What "wrapping" do you use when gifting bread?
This morning I gifted a coworker and a neighbor each with a loaf of bread that had been out of the oven for about 30 minutes. Both loaves had substantially cooled. I loosely wrapped one in some tissue paper and laid it in a large paper shopping bag with handles; this seeme... | cloth bread bags
I often need to deliver bread before it is cool and I like to use drawstring bags that I make from cotton fabric. If you type "cloth bread bags" in the search box you will see some ideas, A. |
Happy Holidays everybody!
Whatever traditions your family celebrates, it's a nice time of year to be a baker! :) Here's our holiday card this year-our cards usually reflect the craziest project we did all year, and this time it was baking related.... Peace! - breadnerd | Happy Holidays ..
to you and all of our bread baking family!!! Very nice and personal card..is it an etching ..and are you the artist? |
Bread sauce and toast
Two questions, almost unrelated:
1) what's the point of bread sauce?
2) We have toast once a week, usually with whatever bread's in the bin. sometimes it's excellent, at other times it's less than perfect although the bread itself was very good.
My problem is that I'm so disorganised that I can ne... | Bread sauce?
What came first the sauce from the main dish or the bread to soak it up?
Don't quite know how to help you with toast. That's a personal preference thing.
Mini |
got a good question
ive heard this guy at work state that he never eats bread cause "all bread does is turn to sugar when digested an makes you fat.." well this comeing from someone that wont drink carbonated drinks cause its "bad for ya" but drinks whiskey. haha i just dont understand it. so is he for real?? does it t... | THANKS
thanks..i tell ya..there are some smart people on this site..yall explain things so well.. |
whats better for proofing dough
i have a stainless bowl an a ceramic bowl. but i read about the banneton and was wondering if it makes a difference what the dough rises in. when i worked at pizzza hut we put the dough in the cast iron skillets that we baked the pizza in, an put them in a warming oven. does the one work... | @vince hav.. try a dough rising buck
you can probably use something you have ( a flat cutting board or large glass mixing bowl) but I just got a couple of large dough rising buckets (food safe, with measurements on side) to use for some artisanal doughs that proof and can be refridgerated for a week. Very inexpensive..... |
I Got It Right!!!!!!
Well I started with the poolish yesterday (see "I can't get it right") and put it in the oven with just the light on, as was recommended. Tonite I added the rest of my ingrediants and used the KA standup mixer. Instead of just mixing the dough until it was just mixed I let the KA go for about 10 ... | Outstanding!
Great news Longwinters. Just the first of many I'm sure.
Eric |
refurbished mixers???
at The Kitchen Collection store they have kitchen aid mixers new and refurbished. the refurbished mixer i looked at (i forget the model but i think it had a 5 quart bowl???) anyway it was the one were the bowl lifts up an down with a handle an was around $100 or more cheaper than the same one that... | thanks
thats a good idea bout the warrenty. i mostly will be useing it to mix simpler things that will not be so stressful as dough but this past weekend i made some cinnamon rolls that called for 4 cups of ap flour and a box of yellow cake mix an it liked to have wore my arm out trying to mix that up by hand into a do... |
Bagel question
Hello,
I have just attempted baking bagels following the recipe from Bread Bakers Apprentice.
The problem I had was that as soon as I put the bagels into boiling water they completely deflated. I've never had this problem using other bagel recipes.
The only step I missed was doing the float test before p... | gluten breakdown, one way or the other
interesting that the bagels "deflated," since most of the time when i make bagels, including when I've used the BBA recipe, there's been very little expansion during retardation. so your comment suggests that they inflated significantly while you had them in the fridge.
the only r... |
Fermentology Francisco Migoya - Modernist Bread
Next week's Fermentology lecture features Francisco Migoya of Modernist Bread fame. Myth buster or inadequately researched proclamations? Have a listen and decide for yourself!Lance | Wonderful site!
Thank you for the link! I just viewed the introductory video and look forward to viewing additional videos. I haven't seen the Migoya one listed yet but I will be looking for that one,also. Thanks! |
I can't get it right...............
Hi, I am totally new to the forum but find it quite exciting. I have a real desire to bake good bread, but have been a hopeless failure. I seem to be able to follow directions, the 1st rise goes well, but after that it all falls apart. Cannot seem to get a decent 2nd raise and my ... | welcome
well i surely cant help ya seeing how im slill a rookie but thought id say welcome to a great site. i have askd questions here and have gotten great thurough answers. i love reading how knowlegdeable these members are about bakeing. i never thought about bakeing being so seemingly complicated with all the temp ... |
Dough whisk. What size should I get?
I always wanted one of those. Have searched high and low in Calgary, Alberta but couldn't find one locally. Seems like Brotform will ship international. I am going to order one but not sure what size to get. I am short and have very small hand (I wear child's large size gloves... | size
the long handle is the same on both my small and large wisk. You can grip it down low or up higher, which ever is more comfortable for your hand. I don't hold it like a spoon, but with my hand in a fist and thumb facing up. I use both but mostly the large one. I hardly ever use the small one. the size is base... |
Measuring flour by weight.
I have purchased a scale for measure flour years ago and thought that I would help me be consistant in my baking. The problem is that not all flours seem to be consistant. I've gone to web sites and found a chart for converting cups of flours to grams. Whole wheat, white flour, bread flour... | As for what is reported on
As for what is reported on any given food item's label in the "Nutrition Facts" box, I'm pretty certain they must follow USDA guidelines using it's standard weights. This info can be found at:
http://www.nal.usda.gov/fnic/foodcomp/search/
Many nutrition related sites also have tapped into th... |
what did i do wrong
i cookd a recipe for some cinnamon rolls. it called for flour yellow cake mix and two packs of quick dry yeast. but my dough didnt rise to double its size as the recipe called for after 45 minutes. im thinkn that 1.my water was hot not warm when i mixed the 2 cups in and 2. the stainless steel bowl ... | Ditch the recipe
Let cake mix be for cakes, and try another recipe. There are some here on this site. |
what does divided mean
ive read a few reciepes that call for the butter or even the olive oil to be "divided". what does that mean? | When a recipe says in the
When a recipe says in the list of ingredients that something is divided it means that that item is not used completely in one step. If you read through the recipe it should say, given the example 12 T butter, to use 8 T butter in step one and then later in the recipe to use the remaining 4 T ... |
No more floured towels for me
I have stumbled across an alternative for covering rising dough which seems to be almost like a "teflon" towel. I purchased a 100% microfiber cloth napkin at "Bed, Bath, and Beyond" and it is incredible so far. Dough, even wet doughs (have not tried ciabatta yet) don't stick at all. I cove... | Thanks for the tip
I find the dusting of clothes to be about the most uncontainably messy part of baking. Somehow it travels more than dusting the counter. Also thanks for including that it's not the 'fuzzy" kind of micro fiber; that stuff just feels creepy.
I'm on my way to BB&B tonight for a lasagna pan so I'll take ... |
My first try at Leonards's Country French and Pain de Mie
So I decided to try some new loaves this Winter. We enjoy our weekly pain au levain, but I wanted to try something new. So I tried these two. It was fun. Can't wait to see how they taste. I am not a fan of commercial yeast breads, but other members of the f... | have you tried using cake
have you tried using cake yeast rather than instant yeast? you can't get the same bread flavor using instant yeast or active dry.. you have to convert the instant yeast to cake yeast ratio.
I always thought to get bakery level quality, you have to use the same ingredients and methods they use.... |
Kneading Time and Speed with stand mixer?
Hi This is my first foray into a stand mixer. received my VIKING today and have my first loaves of COUNTRY WHITE BREAD in the oven now. Smells heavenly in here!!!
I have to say though after yearsr of kneading by hand I was flabbergasted by the lack of time needed for kneading... | Avoid High Speed
I haven't seem two stand mixers (e.g. Kitchenaide vs Viking) that operate at identical speeds at any given setting. My KA runs a bit slower than some other stand mixers on its lowest setting but picks up speed more quickly as the setting(s) increase than do some others I've used.
I avoid kneading at a... |
Anyone from Tucson or Vail Az. in the house?
Just curious if I am the only one from Tucson. | Thats kinda funny. I miss the
Thats kinda funny. I miss the snow (mostly skiing)
I would gladly trade you any day!! |
Question for Braun owners
I've been kneading with a Braun multipurpose food processor using the dough hook for several years, although I still consider myself a baking newbie. Lately I've come across a number of recipes (from Rose Levy Beranbaum and Daniel Leader) specifying speeds for a Kitchen Aid and am never sure w... | For what it's worth, a KA
For what it's worth, a KA mixer is air cooled -- so the minimum speed most recipies call for when specifying a mixer speed is #2. Any slower than that and the mixer probably doesn't generate enough air to cool the internal thingamajigs and they burn up with extended mixing times.
The highest ... |
Flour, water and salt
I need to redo this video. | There is a recipe in the
There is a recipe in the video description: 6 eggs, 1,5 cups water, 1,5 cups AP flour, pinch of salt, whisk smooth, chill for 30 min.But I got a better one: 300 ml milk, 20 g sugar (omit for savory crêpes), 3 egg yolks, 75 g brown butter, 100 g AP flour, pinch of salt. Whisk smooth and chill fo... |
Panettone and "Boy, am I spoiled now"
Hi all: I've been out of internet contact for a while, and it's nice to be back.
Two quick things: First, I made the Panettone from BBA, and YUM! I made 4 of them, gave 2 away, and sliced one up to put in the freezer which gave me weeks of heavenly toast for breakfast!
But here... | Good looking Panattones
Nice job on the panattones KP.
I feel your pain re: supermarket "Artisan Bread". The stuff is, as you said, abominable. Only real use I've found for it is feeding the seagulls that hang out near the pier at the beach. They aren't too particular, they seem to enjoy it. In fact, they fight ov... |
Peter Reinhart's Forums
With the new book now on sale Peter Reinhart has opened his testers' forums to everyone.
http://peterreinhart.typepad.com/peter_reinhart/2009/12/bakers-forum-for-everyone.html | Excited about BAKING
I just ordered several bread baking books, Peter Reinhart's "Brother.." book as well as others. Plus a Viking Stand Miker, Baking Stone and Peel. I am ready for Artisan Breads and Homemade Pizza's! Love this site, so glad I found it.
God Bless
~gardenchef |
Technical ?: Accessing Blogs and Download of Photos
Question #1-Could someone please explain how to access the Blogs. Yes, I know the Icon on the top of the page and then when I go to blogs there are numbers of pages at the bottom...1,2,3,4,... but is there a subject or author index of Blogs and recent entries? The re... | technical answers
1) No, there isn't a subject or author index. The URL for a poster's blog is always blog/username, so bwraith's blog lives at /blog/bwraith.
2) I suspect you are correct that the problem is that you are on dial up. |
Something to make you smile
Physics 1021Bread is Dangerous
1. More than 98 percent of convicted felons are bread users. 2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests. 3. In the 18th century, when virtually all bread was baked in the home, the average l... | Finally someone has come up
Finally someone has come up with safety guidelines for this most dangerous and potentially fatal product. Now if only we could safeguard against cinnamon rolls.
Jeff |
Help! Thanksgiving Rolls question
I am making homemade rolls for the first time this year. I plan on making the rolls tomorrow, putting them on the pans after shaping them and refrigerating them overnight, then taking them out of the fridge Thanksgiving morning and letting them rise. I know this is a beginner question ... | What does the recipe advise?
Normally there's only one rise before shaping, so no, you would not proof them before retarding.
What recipe are you using? |
what kind of bread might this be
i was telling my niece about this website and she started telling me about a bread being cooked on tv and was waondering what sort of bread it might be. she said it look premitive cause the would take this bread dough (that looked similar to pita bread) and they would put it down in thi... | Naan
That sounds to me like the process of baking a naan, an bred typical of India and other places around the Himalayas. The dough is slapped onto the inside of a tandoor oven and cooks in a flash. Delicious.
Jeremy |
so whats a good bread to start with for a rookie
i love to cook and can follow a reciepe pretty well. i normally cook main courses like meats and stews and such but i remember a neighbor cooking some zuccinie (spelled right??) bread years ago that was soo good. id like to try baken breads and stuff but dont really know... | Start at the beginning
If you look at the top of this space, next to Home and Forum is a link to Lessons. These are designed to help beginners and progress you from the simple stuff so you can get your sea legs in bread baking and help move you along.
This way you'll slowly get to learn the basics and have success ea... |
Wrapping Up Loaves or Bagging Bread
I've got two loaves that are just out of the oven, that stretch the length of a two loaf, Italian bread, perforated bottom Chicago Metallic pan. The loaves look fine but there's a problem. These loaves are already spoken for the hospital auxiliary bake sale tomorrow. My wife, who vol... | Gift wrap
Why not wrap them in brown paper? If you have a paper grocery bag, just slit it up the sides and wrap the bread butcher-style.
Label each loaf and use a colored piece of yarn to tie. Since they are sold, why not gift wrap? |
Completely silly question....
I apologize in advance for asking, but I am at a loss here...
a couple of weeks ago my computer started showing the messages in this forum in some kind of extended format, so that I can never get a single line IN the screen, I have to keep moving the scroll bar at the bottom to read it a... | What browser/platform are you
What browser/platform are you on? |
I'm a little confused about flour measuring in ounces
I have seen several recipes in the forum where liquids and solids are both measured in ounces.Is the flour in weight by ounce or volume by ounce in these recipes?Or does it vary? It would be helpful if people would make that distinction when a recipe is provided-"Al... | Heavy Hitting
Whenever you read a formula for bread making that specifies grams/ounces, whether for liquids or solids, you can be assured it's weight, not volume.
Some people aren't comfortable with the metric system to they'll specify ounces. I don't personally like using ounces as a measurement because grams are far... |
axis mixer model ax-m8
I have just been given this older axis mixer from a friend. I t needs some work and replacement flat beater and the whip is needed. Also need to have the speed control dealt with, live on Vancouver island, BC. so not sure how to proceed. Cannot find the replacement parts anywhere. suggestion... | This is parts breakdown with
This is parts breakdown with part numbers. When searching for the flat beater, part CS10003-30, nothing comes up. You may want to contact this company to see if they can get you Axis parts: https://www.partstown.ca/ |
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