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"I pita the fool," or, a report on camp baking and a gyro filling recipe
Hello, everybody!
I'll begin with another thank-you to all those who responded to my previous/first post, my questions about baking while camping. Using all the help, I'm planning upon trying bread-steamed-in-a-can, or crumpets, or English muff... | Don't forget to add the Irish
Don't forget to add the Irish soda Farls/Bread to your frying pan! We would go fishing/camping a lot and make it in an skillet on the coleman! Makes a great bread for camping! Pack powdered buttermilk/salt/baking soda/cream of tartar and APflour. Recipe on my blog.
Sylvia |
Bread Storage?
Recently I was laid-off from my job as a software engineer, so, since I'm home all day writing software, I've taken up breadmaking as a hobby since it gives me an excuse to get up from my desk every so often to knead or punch down the bread or put it in the oven, take it out, etc. It also saves money si... | Bread storage
Lean, crusty breads are best stored in paper at room temperature. If the moisture is trapped in plastic with them, they'll quickly lose their crispness.
Sourdoughs keep longer than yeasted breads, though breads with a preferment tend to keep longer than quickly risen breads. In my experience, a quick Fr... |
How long do you bake a sandwhich loaf?
I forgot a 100% whole wheat sandwhich loaf in the oven (my timer isnt that loud) and much to my surprise is was not burnt. In fact it came out fantastic. It bake was just over an hour in total, 12 minutes @ 450 F and then another 53 minutes at 400 F. The loaf had a great hollow... | 1 1/2 pound whole wheat loaves
My 1 1/2 pound whole wheat loaves baked in pyrex at 350 degrees take about 50 minutes to bake.
But I always check for 'doneness' with a thermometer; I like my breads cooked to about 205 degrees measured in the center of the loaf.
--Pamela |
anyone from Montreal?
Hi,
I signed up last week and enjoying the fresh loaf forums and blogs. Floydm has created a wonderful community. Any fresh loafers from Montreal or Ontario or anywhere from Canada? | Montreal here.
And Floyd was born here, he who runs thefreshloaf.com. I live in Montreal West, and have been baking most of my life, everything from bread to pastry. Last year I got two different sourdough starters going, mostly because of what I'd read on this site, but I also make other breads. Welcome to the Fres... |
The Fresh Loaf site changes
I've been around here for some time now, and it has been an exceptional experience. But just recently I have found that although I have quite fast fiber optic internet connection speed, the experience is now pretty much impossible to bear. Between the google-analytics and the ads.foodfuzz lo... | Not a problem here.
I have a mere 1 MB/sec satellite connection, and that's on a good day, being too remote for anything else but dialup.
I can't say that the loading times generally have been oppressively slow, which is what I take to be your main dissatisfaction. Sometimes slower than others certainly, as can be the... |
Busted
The Ciabatta bread recipe said spritz the top of the loaf with water when depositing it in the oven, then again within the next five minutes. So I did. What it didn't say is the your pizza/baking stone won't like the introduction of water. Maybe my spritzer seeting was too dense. All I know is my beautiful s... | You can still use it!
Mine is broken into three pieces! No problem--just push them together. I've owned a lot of stones and sooner or later they break. But broken does not by any means mean it is unusable.
--Pamela |
Peter Reinhart in Odyssey magazine!
Hi everyone! As some of you may know, I work in a middle/high school library. One of the magazines we subscribe to is Odyssey (Adventures in Science). This month's issue is dedicated to BREAD: Feeding the World and has an interview with Peter Reinhart. I haven't even read it yet, (... | March 2009
I googled it and it looks like it set for the March 2009 issue. Cool! --Pamela |
Arrowhead Mills Flour Recall
There is voluntary recall of Arrowhead Mills Organic Stone Ground Whole Wheat Flour Because Of The Possible Presence Of An Undeclared Allergen.
While there does not seem to be immediate *Danger*, with all of the allergies out there, it's good for bakers to take note of this.
Here is a link... | Thanks for the recall info
I had just purchased the Arrowhead Mills organic stone ground whole wheat flour from the local natural foods store. Checked the info against the FDA release and the lot numbers match, so it's back to the store tomorrow.
Oddly, Arrowhead says nothing about it on their website. |
I just wrote myself into a corner
I'm writing a novel about a baker and I think I just blew it. Near the end of the book, she has about four hours to bake a loaf of bread from "start" (in this case, kneading final dough) to "finish" (in this case, pulling it out of the oven). She knows nothing about baking at the beg... | Happy Ending?
A 40% Rye should do the trick (but it uses a LOT of starter) All the rye is in the starter, with a proportionally high amount of starter.
For example: (ok technically it's 39% rye)
500g Bread Flour (high gluten)
650g 100% Hydration Rye Starter
210g Water
2 Tbsp (about 40g) Malt Syrup
17g Salt
2 tsp ca... |
Measurements - Fluid Vs. Weight
Please forgive me if this has been addressed already somewhere. I looked but may have missed something.One of the things I found confusing when I started with baking was measuring flour. It started with: a cup of flour vs. a sifted cup of flour vs. a cup of flour sifted. Technically, at ... | Weights
I find it is easier to use weight measurements and weighing is both more accurate and more precise.I take a cup of sifted flour as weighing 4.25 oz. Avoirdupois or 120 g. As for whole wheat flour, it depends on the miller. King Arthur whole wheat has about the same bulk density as all purpose or bread flour. ... |
Bread flour vs. wheat gluten
I was wondering if anyone has experience using powdered wheat gluten to strengthen flour/dough as opposed to using high-gluten flour. It seems attractive not to have to stock two kinds of flour (AP + bread), but does it work as well? How much of the gluten does one need to add to strength... | Vital Wheat Gluten...
I experimented with it for for whole wheat and ryes. Bob's Red Mill suggests a T per cup of flour.
Betty |
Any Fresh Loafers Here in NYC?
Hey All,
Just wanted to see if there are any fresh loafers here in NYC. Please let me know... Pondering get together... Thanks.
Tim | Fresh Loafer in area
I'm in northern NJ, just a hop, skip or a 20-30 minute ride into the city. I go into the city all the time. |
morning bread baking for perfect timing...
Ok - After being at this since the holidays - I have had several succeesful attempts at pain de campaign, and basic sourdough from BBA. The direction I am trying to pursue is using sourdough starters with more of a healthy grain combo - whole wheat or rye.
Is it possible to... | Sacrificing taste and character
Sure you could bake and eat fresh sourdough bread in the morning, but I think you would be doing a disservice to the bread.
Bread, and sourdough especially, needs to be fully cooled before eating to allow the flavors to blend and the crumb to mature. That takes several hours. Breads w... |
Video: Le Boulanger
I just happened to stumble across this video of a French baker discussing, well, I have no idea. I know little more than a few words of French and what French pronounciation I know I've picked up from learning the names of French-Canadian hockey players. Nonetheless, I found this video of a Fren... | Very cool
I don't speak French, but would title it "The Apprentice."
Very interesting video - especially the picture frame. The leaf detail was incredible.
Thanks for sharing it. |
Video: Baguette shaping
Here's a pretty neat video of baguette shaping: http://www.youtube.com/watch?v=Idx4QJwcPHA
Why do they always make it look so simple? | Thanks so much, Hans
Great baguette shaping video. I watched it twice. The baker in the video knows what he's doing, for sure. I've bookmarked it for my next baguette baking session.
Thanks again,
Howard |
Kneading evil?
Hiya,
Let's hear your thoughts...Why all the Internet chatter about no-Knead bread?
My personal thoughts are that it is related to everything else we sacrifice for convenience.
For example, look at this thread on LifeHacker:(Read the comments)http://lifehacker.com/5060851/make-no+knead-bread-faster-and-h... | It's not about anti-knead
Use the right tool for the job. "No-knead" results in different bread than "stretch-and-fold". "Stretch-and-fold" results in different bread than kneaded bread.
It all depends on what you want to accomplish. I don't like "no knead" bread - it doesn't hold a shape. I prefer stretch-and-fo... |
I bring the sad news of the passing of Alan Scott
We have all lost a great deal whether we are aware or not. Alan Scott, one of the world's foremost experts on baking and the father of modern brick ovens has died. Alan will be missed by all who knew him and many more who have built his ovens and still vast others who ... | .
That sucks. For those of you who don't know who he is, he was featured in the book The Bread Builders and built many of the wood-fired brick oven at bakeries and restaurant around the Bay Area and elsewhere.
I'm very sorry to hear it. |
Reading and Baking...
There's nothing I enjoy more than lazing around all day, dringing coffee, baking bread and reading. Assuming i'm not the only one out there, what is everyone else reading right now between mixes and folds? I'm about 2/3 of the way through Neil Gaiman's American Gods, and I wholeheartedly reccom... | History
1776 by David McCullough. Likewise, I'm also 2/3 of the way through. I could easily polish it off in a day if I weren't so darn busy.
-brian |
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
Hey Eveybody,
Just starting a thread for the Facebook Group Bake - French Baguettes
http://www.facebook.com/home.php?#/event.php?eid=46925141177
Please post pics, recipes, successes, and or failures...
Tim | Mini Baguettes - 2/2/09
Here's my version of Anis Bouabsa's baguettes. My version does not use any refrigeration or retardation of the fermentation process... I reduced the amount of yeast, and increased the time... Here's the link to the original recipe.
http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguett... |
Excellent Bagels blog from KAF
Hi, Quick! Head over to the King Arthur Flour blog...They just posted an excellent Bagels article with some very helpful photos.http://www.kingarthurflour.com/blog/2009/01/27/bagels-for-babies/
All the best, Mark WisecarverNote: Remember you DO NOT need the Malt, Honey works great an... | Poking = Cheating, no?Why do
Poking = Cheating, no? NY style ;-)
Nice photos! But why do they bake 20 mins. before adding seeds?
Also interesting observation re: steaming baked products that are made with high-protein flour, and in complete agreement with some research results from the "Steaming madness" blog... It app... |
King Arthur Flour and Enricnment
I noticed that some King Arthur flours (such as AP and Bread flour) are no longer enriched. By "enriched" I mean the addition of thiamine, niacin, riboflavin, folic acid and iron. I was under the impression that the FDA required flours such as these to be enriched. However, I found that... | I have always been curious
I have always been curious about enriched flours in USA, because here in Germany that is just not a thing. Okay, maybe some baked goods contain enriched flour and occasionally there is ascorbic acid in one of 50 flour packages, but that's about it.Just googled it, it's allowed in EU, but apar... |
Tips for Selling Breads at Markets, Restaurants, etc.?
I'm not sure which forum to post this in, so here goes...Hi guys! I am wondering if anyone has had success (big or small) with selling bread at farmers markets, restaurants, or anywhere else. I only make sourdough bread (organic wheat flour, water and salt, ferment... | farmers markets
Run a search on this site for some experiences and advice. Where do you live? Regulations vary. |
ok here goes.....
ok, I have what I feel is a really dumb question that I should know but I am struggling with.
Please help me understand percentages. What is 100% hydration starter? How do you figure all of the percent I see being thrown around. How do I know what % my starter is. I feed it with 1 c flour 1 c wate... | Bakers' percentages
Hi, Newgirl,
I had exactly the same confusion, until someone here set me straight. They are using what they call bakers' percentages. That means ingredients other than flour are expressed as a percentage of the total weight of flour in the recipe. So, if your starter contains one cup of flour, an... |
The best kitchen scale.....I really think so!
"Soehnle" scale I bought from "Sur La Table" about 3 years ago. They don't carry this particular scale anymore, but have a similar scale that works the same, maybe even better. They make digital scales and such, but this is the model that comes with a big bowl and works l... | General
You are 100% correct.When you use the cups that flour will vary:someone use the of flour and that cup should weight 4.5 once and ather person use the same the cup and that cup weight 6+ onces.When you weight your flour that come always 4.5 once.Do you have name or model that scale you talk about??? I'm looking ... |
Question?
I've been reading a few posts, and since I'm not totally comfortable with the jargon-which will probably be cleared up once I receive my new bread books-I have a question about refrigerated dough. Am I to understand that it's possible to whip a big batch of dough, portion it, put it in the refrigerator, and ... | Jargon and Artisan in Five
Welcome, Rainwater. There are tabs at the top of the TFL home page which will take you to the FAQ and Handbook sections, which should help with the jargon...and more.
The dough you write about sounds like the Artisan Bread in Five Minutes a Day method. Here's a direct link to their site whe... |
Well.....I'm jumping in deep!
I just finished my lesson two loaves. I doubled the recipe and added half the flour volumn with whole wheat flour. I work at Whole Foods which has pretty good fresh baked breads, but realize that my mediocre attempts at home taste and digest better than any store bought bread. Even when... | Welcome!
Hi, rainwater.
Welcome to TFL!
I buy most of my flour at Whole Foods. My local store carries a pretty good assortment of Giusto's organic grain products, but you got it right regarding the superiority of what you can bake at home compared to what's in the stores, even WFM!
Good luck! (since you asked). It won'... |
Navigating TFL
I have been following this site for several months, now, and posting occasionally, but I still feel frustrated in trying to find specific threads. I get notified of new topics by email, but I haven't found any way to follow an ongoing thread. The "Suscribe" button doesn't seem to have a function on thi... | There is a big FAQ in the
There is a big FAQ in the navigation. The FAQ isn't terribly useful, but the link is very much at the top of every page.
Subscribe does work to follow a thread, most of the time in most browsers. I'm sure there are certain combinations it doesn't work in.
Sorry to hear you are frustrated, bu... |
Yeast and Ambient Temp During the Rise
First post here.
I use a bread machine for dough and baking. The ambient temperature in my kitchen varies here in Michigan. My bread rise in winter is a fraction of what I get in the summer when the kitchen is 10 degrees warmer. My Hitachi HB-D102 is supposed to keep the dough ... | More Yeast
More yeast = more (faster) rise. I wouldn't go too crazy, though. Try increasing it by about 25% at first. |
The pace of baking
In a recent thread, someone mentioned that the act of kneading is therapeutic.
This got me thinking... I've heard a lot of people say that baking is relaxing, that it helps relieve stress, that it can be a meditative experience, etc.
As I was envisioning these positive experiences that so many of you... | Tasmani-zen Devil
Eric, I can let myself get like that, especially when I'm baking multiple recipes at once, which is usually the case lately (sorry, I guess I shouldn't put any ideas in your head). To control the situation, I keep a piece of paper handy and write down when I need to do what to each dough. That helps... |
Daniel's Rustic Bread testimonials?
Hello,
I couldn't really find an appropriate area to post this, so I'm hoping it will be ok here.
I'm wondering if anyone here has ever purchased anything from danielsrusticbread.com
What was your experience? Were you happy with your purchase?
They have a good price on a baguette cou... | baguette couche
I use light duck canvas from a material shop for mine. Couple of bucks a yard.
Bob |
Posting recipes from books
I am not sure how to go about this, but what is the rule or concensus on posting recipes from books, whather we modify them or not? | posting recipes
It seems that you can reprint individual recipes but not a collection. This has some info, as well as a link to more info: http://www.vegblog.org/archive/2002/05/15/posting-recipes/ Kate |
Going Dutch
Salutations, Take a look at "Good Eats - Going Dutch" by Alton Brown from the Food network.The link below is part 2, watch both parts but especially part 2, excellent.http://www.youtube.com/watch?v=ld20FX3q_Mk All the best, Mark | That was a great episode
That was a great episode |
Off white bread
I have been breadmaking for a few months now and although my dinner rolls turn out as expected, my white loaves are usually a bit dense and always off white. The rolls are always a perfect white, soft and pillowy. What am I doing wrong?I use a kenwod bread machine but recenly have used only the dough c... | How are your formulas
How are your formulas different for the two? i assume you're doing enriched dough with these? milk, butter, oil? |
Twitter for bakers
If anyone on The Fresh Loaf is on Twitter, I just started a group for bakers: http://twittgroups.com/group/breadandbaking
I know The Fresh Loaf tweets so maybe others do too? I like Twitter as it's short and sweet only.,, no long posts. It could be a great way of expanding the reach of The Fresh Loaf... | How does one use the baking group on twitter?
Janet,
Good idea, but I don't see anything about groups when I go to twitter.
Dave |
Peter Reinhart is Accepting New Testers
The day I've been waiting for is finally here! I've read a number of posts where people refer to testing recipes for Peter Reinhart's books, so I sought out his website a few months ago. He kept saying he was going to open up his blog to new testers, and the day has come.
For ... | Thanks phyl , you will really
Thanks phyl , you will really enjoy it... wish you and all the new testers good luck.
You will be from now on toooo busy.
I will die from yeast!!! hahaha |
rye or kiaser
sorry to all in advance found this quite by accdent
http://www.youtube.com/v/bxZktTSJ3bk&hl
i realy wanted to embed this but no luck | Weird Al!
Ha! I never knew he sang about two of my favorite things. Thanks Norm. |
challah that looks like a soccer ball
I am preparing to give challah as Holiday house gifts in Spain, the three attemps have lacked the bulbous protuberances that I remember from Clevelands finest jewish bakeries.
What can I do to make the big bumps come out? They are theere when the bread is braided, they disappear up... | Try a few things:
1. Use a stiffer dough.
2. Don't use bread flour, use all-purpose flour. (I Use Canadian all-purpose flour which is different than american AP flour, apparently)
3. After rolling out your ropes, dredge them in flour so that they don't run together as easily.
See this video:
http://ca.youtube.c... |
DLX prices?
Hi everyone
I'm probably going to purchase an Electrolox DLX machine, and I wondered if anyone could recommend particular suppliers. I searched online, but most places have a similar price - about US$569. Any advice most appreciated.
Thanks
Ed | D L X prices,,,,,
When I purchased my D L X I bought it from Kodiaks, as they were the only one
that would give me free shipping to Ontario, Canada. qahtan |
Your Bread Epiphany
Here is another question. What started you on your bread quest? When did it start? Did you have someone teach you? Is there some significant point at which you realized "this is it"?As for me, my family being southern, naturally loves the tradition. I am fortunate enough to remember my Great Great G... | Bread epiphany
I had played at making "bread" off and on, and even taught some friends the Bernard Clayton Cuban Bread when I lived in Flagstaff. I also remember baking baguettes which would have made good baseball bats. My "aha!" moment happened when a friend sent me an article from the Minneapolis paper about the No ... |
My Wife is Very Very Good to Me
My wife was very good to me on my birthday (Dec. 18). She gave me a copy of The Taste of Bread. What an amazing book. I had borrowed a copy of it from the local library and had started reading it, sorta' rushing through the science to get to the baking. Now I can take my time reading... | Let the punishment fit the crime.
Hi, fatdog.
What a happy birthday present! I'm guessing that your kind wife expects this gift to have consequences. ;-)
David |
Dec 10
this day is the real start of my baking for the holidays i plan to be completed by the 23 0r 24
i will check in once a day if i can . Most of the time i don't list my computer web site on this board but this one time i will
www.nbicomputers.com
if anyone here is going to be in my neck of the woods during the ho... | Norm
You are ambitious and I am excited to see it all!!! Thank you for sharing!!
Eli
www.elisfoods.wordpress.com |
A big Festivus "Thank You!" to Floyd
Once again, it's time for fancy baking and acts of gratitude, so I wanted to go on record as saying "Thank you, Floyd, for this grand site."
I have gained more than I can say from the lessons, the recipes, the photos, the tips and tricks, the educational discussions, the silly threa... | Thank you
Thank you so much for your kind wishes and gift.
Best wishes to you and your loved ones too! |
Bread baking chat room?
Is there a chat room or IRC channel devoted to bread baking anywhere? I tend to hang out in ##cooking on Freenode IRC (http://freenode.net) a lot, but there aren't many bakers there, let alone bread bakers. | IRC
Earlier this year we started a channel #bread, but there weren't enough people coming to it to sustain it. As far as I know, it died.
Personally, what with Twitter, baking blogs, FoodBuzz, Facebook, this site, and everything else going on (AIM, Skype, etc), I just don't have the interest or bandwidth to support ye... |
Need kefir grains-Minneapolis,MN
The minute I entered the expressway in Florida for my drive to Minneapolis, I remembered I had not grabbed my kefir grains from the refrigerator at the last minute, as planned. Too far to turn around at that point.Are there any Fresh Loafers in the Minneapolis area (actually I'm in Eden... | No joy?
No one nearby able to provide kefir grains? A contact-less exchange can be arranged, if covid exposure is a concern.I am in a high risk category for covid complications and have been stringent on not being exposed. I have been self-quarantined since March 12. I drove to avoid flying and my hotel choices were th... |
Sale Area
Hey Floyd,
I was thinking earlier (Mark's post reminded me) that maybe we could have an area for "Items for sale" kinda like a garage sale area as long as it related to baking.
Just a thought and maybe something someone else would be interested in?
Eli | Good idea
Good idea. I created a forum for it
http://www.thefreshloaf.com/forums/general/-sale
If it gets busy, I'll filter the "For Sale" posts and comments out of the main blocks on the home page and create a special block just listing the for sale items. |
More rolls
these are made from the onion roll formula but one whole large egg was used rather than the 3/4 oz in the regular formula and baked at 400 with no steam | Norm
those look great did you just roll them like croissants? Didn't think about adding caraway seeds. hmmmm!
Eli
www.elisfoods.wordpress.com |
holidays
Well another year has pased and the holiday season is here once again.
I was thinking that all the bread bakers might be thinking of going exploring into diferent sections of baking such as pastry cookies pies and others.
So I thought I would open this thread so if anyone has questions or needs a formula for... | Holidays
Do you happen to know how to make pastry cream using matcha green tea that would be suitable for filling between cake layers?
Thanks Very Much |
A Thread to Thank Floyd
Just a note to say Thank You to Floyd for all his endless hard work.
The new server is just a recent example of one of countless ways in which he plows so very much time and effort into making this such a very successful site.
Also, putting up with us is no easy feat either.
So for all the thing... | Here, Here!
Agreed, thanks Floyd! This site is a great resource and your work here makes it all possible. |
Men bread makers
I think it is great to see a lot of men bakers here and it gets me to wondering - are the men folk here also the main cook at home? or is this just a passion that developed? and how did that happen?I always wonder about men and grilling too... why is that a stereotyped man's job?I told my husband that ... | it is great to see a lot of men bakers here .....
I too have noted the gender specific makeup of this forum and my theory is that more women are not here because they are too busy with family and getting on with life.I live in northern Westchester County in southern NY state and we are surrounded by reservoirs. 99% of... |
Flour prices going down?
For the last two weeks, almost all flour at my grocery has been on sale. A five pound bag KA All Purpose was going for 3.59, just under $0.72/lb. Even the store-brand stuff was on sale.Could it be that flour prices are slowly dropping? Or perhaps our monolithic regional grocers is just doing a ... | Well, wheat prices are
Well, wheat prices are declining worldwide in the face of increased YOY production, along with decreased demand in the face of a global recession: http://www.abc.net.au/rural/news/content/200811/s2416189.htm 'course, I'm not convinced that explains sales at your local grocer, but... :) |
Our Home-Grown Melamine Problem
People concerned about the quality of their flour may wish to take a look at a good NY Times article, part of which says: Tracking the flow of wheat gluten around the world, much less evaluating its quality, is like trying to contain a drop of dye in a churning whirlpool. The article is ... | CountryBoy
I finished reading that article in NYT just before I came online here. Made me sick. weavershouse |
Egg Wash
I have been getting bubbles on the surface of my challah breads. Is this due to my beating the egg wash and incorporating too much air? I had this brought to my attention today and not sure if you can see the bubbles on my Blog here under Baking Day. I hadn't even realized it until someone asked what is causin... | that should not cause that
that should not cause that problem.make sure your dough strips are tight and degassed before you braid the bread.but just in case add some water to the egg wash about a teaspoon or two per egg when you mix it. it will flow better when you brush it on. if it is made in advance also add a pinc... |
BackHome Bakery Loaf report
My family had the opportunity to enjoy a loaf from the BackHome Bakery, and I thought I should share my experiences with everyone, because we cant just take Marks word for it :)Loaf : Rye SourCrust : Flaky, my Wife couldnt stop talking about itTopping : Poppy Seed, beautiful even slashesCrum... | glad you liked it, Mako
Mako,I'm happy to hear that you enjoyed the rye - thanks of course to Eric (ehanner) for the recipe. It's my favorite bread with soup or stew. You know what they say, "If you enjoyed it, tell your friends about it. If you didn't like it, best keep it to yourself."If you haven't yet, try a sand... |
Belly upto the bar flour bar that is
Belly up to the (flour) bar Boys and girlsI got the 100 pound bags of clear and white rye and as I said I can’t use it all.So the rye cost me 65 cents a pound and the clear was 50 cents rounded up from 47.3With all the money I’m going to make I think I will take the wife out to dinn... | Thanks Norm
Thanks Norm,I'll take a full box of both and what ever you have left over that you want to sell.Eric |
Power Bagels
Would anyone be kind enough to photograph one of Einsteins Power Bagels, please? The whole idea of these sound wonderful - i have a list of the contents and have made a batch (having a guess as to what they may look like) but being here in NZ, I have no idea what I am aiming for. How would you describe the... | Power Bagels
Here's a link to the Einstein Bros web site: http://www.einsteinbros.com/index.cfm/fuseaction/DarnGoodFood.Main
When I followed the links to the bagels, I found that the only one that didn't show a list of ingredients was the power bagel. Nor is there a photo.
Sorry not to come up with an answer for your ... |
On the frustration of it all.....
"It is very disheartening and I am on the verge of giving up..."When Cendrillon wrote the above in her current thread it certainly struck a nerve. I have been at this for 2 yrs. myself and identify strongly with her. The people and expertise on this forum have understandably been gre... | I view my baking as
I view my baking as therapy from work. Funny, but I measure, weigh fold and ferment by schedule and find it very relaxing. The cool part is the results are different for each loaf but quite tasty, especially with wine and cheese……So don’t worry about the results we all knead a hobby.... Wutan |
story about hammelman mailing himself bread; where is it?
i thought i stumbled upon a story about hammelman making a sourdough bread and mailing it to himself and it arrived sometime later in perfect freshness......(saw this on TFL).....i'd like to read that story again and i can't for the life of me find it. i have ha... | hamelman
p201 in the rye section "Long Trail Rye Bread"-Mark http://thebackhomebakery.com |
Baking for about 50 people this Saturday
Okay, here's the deal: I'll be baking for about 50-75 people on Saturday, and I wanted to know if anyone had some ideas as to what I should make. I want something that's going to stretch my flour supply, something that won't require much proofing or fancy shaping (I'll have some... | the problem is the flour and mixer
what kind of mixer do you have and how much flout on hand?the first idea would be a simple sour or not piza or other italian dough. make small ballr of dough about twice the size of a marble bake them light and wen done coat then with a mizture of garlic herbs and olive oil. these can... |
Old family bread recipes
Doc Jim's post about ancient Greek recipes got me thinking. Does anyone have old bread recipes from grandparents, great-grandparents, etc.? Do you use them? I have one for "brown bread" from about 100 years ago that I'm fond of. I wouldn't call it "artisan", but it makes a good basic WW loa... | Family recipes.
The only bread recipe I can remember my mother making was soda bread, the real stuff, with baking soda, no baking powder. Hot out of the oven, slathered with butter, that's heaven right there. My father took a recipe for buttermilk whole wheat bread and played around with it and changed it sufficientl... |
flour
I have been talking about getting some white ryr flour and first clearthe ryr flour is .75 cents a pound and the first clear is about .50 cents a pound KA I have one word for you But being a gentilman I cant say it.the rye comes in 50 pounds and the clear comes in 100 pounds.i did get the rye but i will get the... | Flour shipping
Hi, Norm.
Do you know what it would cost to ship to California? Say, 25 lbs or so?
David |
Question About Yeast Quantity
This concern may sound a bit silly but I guess it's better to ask than to have a non-edible bread. If I double the recipe and it originally called for 2 tsps yeast, do I make it 4 tsps for the doubled recipe? Lee | Yeast Quantity
Lee,Personally, wouldn't double the amount of yeast when doubling a recipe. Strictly speaking the answer would be to double everything but as long as you try to keep the dough temperature around 76-78 degrees F, the original amount should be fine. It might take a little longer to double but the bread wil... |
no more bread baking for a bit , those knives are SHARP
yikes i sliced the h**l out of my right index finger. trying to cut down a slab of ribs to cook in the crock pot for tomorrow nites dinner, knife slips in my hands somehow. went to primacare to get it stitched up and tetanus shot, hurts like no 's business. tha... | Oh My!
I'm so sorry to hear about your knife accident. Reminds me of a mandoline slice I did a few years back. Just almost took the very tip off. Very Scarey...I know how you must have felt. I also had to get a shot. Take care.Sylvia |
Portrait of Suas in SF Chronicle
Hi all,I was googling for more info on Suas' bread and pastry book (I guess I was trying to find a way to justify purchasing it... I'm still undecided as it's a lot of money for me), and came over a recent SF Chronicle article on Michel Suas. I think you'll enjoy it! Don't miss the rust... | Nice Piece
HansJoakim,Nice piece from the Chron. Thanks! Good to see stories about our local institute. I find two things of interest; Suas ran out of money in San Francisco and two, he hadn't been exposed to sourdough till arriving here...,Wild-Yeast |
Question about blue cheese
I am preparing to make my sourdough wth blue cheese and other ingredients. I have often wondered if blue cheese goes bad. I am certain it does. I keep a large amount in the fridge and I can sometimes tell that after a while it has a malty finish. Once it reaches that point I pitch it and repl... | Hi Eli
I've noticed sometimes an off odor and some other mold growing on blue cheese that's been around too long. I'm sure different varieties have different manifestations of going bad. Since you're going to put it in bread anyway, why not keep extra cheese in the freezer? It defrosts semi-quickly, and crumbles a l... |
steam maker bread baker co.
Can anyone tell me if this company is still in business? If you have the steamer set are you happy with it. Thank you Sylvia | I did a google search and
I did a google search and they popped up as the first site |
UK milk suitable for making cheese?
Hi Brits,can someone reccommend a store-brand milk suitable for making cheese that is known to work, please?The dough must be kneaded and finally stretch (like for making mozzarella), so the yogurth-style curd that is obtained with so many UHT milk brands is not what I'm searching.I ... | Sainsburys
Sainsburys taste the difference jersey milk is unhomogenised, so is good for cheese making. If you can find it its 85p for 750ml. Or go to Map of raw milk suppliers and see if there's a raw milk supplier near you. Usually charge around £1 a litre.Happy hunting |
Help! (Off Topic) Looking fore a simple Feed Reader
This has nothing to do with baking bread but I've been a member of this group for a long time so I'm hoping someone here can help me out. Floyd, feel free to delete this if it's too far off base for this blog...I have always read The Fresh Loaf Blog with my Bloglines ... | Interesting you say that,
Interesting you say that, Bloglines has done that for a whole tranch of my blogs, I thought it was just me...:( Lynne |
bread kneading 'injury"
need some advice.....i love to knead bread by hand and i have good upper body strength.....i really enjoy the process of feeling the dough and being in tune with the gluten development. it's not my back, or my neck or my spine that is 'giving out' but one of my index fingers......and the funny t... | hand injury, rubato
Of course I'm not a doctor (I only play one on TV), but I would try some exercises for both hands to increase their flexibility and strength. Both closing and opening motions are important-closing being something like squeezing a ball, opening being putting all of your fingers inside a rubber band ... |
NY Times No-Knead Follow Up
A follow up on the no-knead bread in today's NY Times. Includes a video and two recipes, one for Speedy No-Knead Bread and the other for Fast No-Knead Whole Wheat Bread.
It makes me think of the technique from Artisan Bread in Five Minutes a Day, though even skipping the refrigeration step... | Hey I've seen the videos for
Hey I've seen the videos for these, and although I am pretty much off white flour in general, I have to say those look FANTASTIC. I would love to experiment with it quite a bit. Although I find kneading theraputic, sometimes its a pain if you don't have enough flour quite incorporated and w... |
Peter Reinhart is Recruiting Recipe Testers
Peter Reinhart is seeking recipe testers for his new book. Go to his website for more details:http://peterreinhart.typepad.com/peter_reinhart/2008/10/recipe-testers-can-now-write-1.html susanfnphttp://www.wildyeastblog.com/ | awsome!
thanks for posting this! deborah |
excess flour
1) By making bread frequently, I generate a lot of "scrap" flour, as well as a mix of flour and water from soaking mixing pots to clean themb) I have lots of plantsiii) flour contains stored energy Can I water patio or house plants with this "contaminated" water without any negative effects? I am concerne... | I'm not a biochemist but
I would also be concerned about putting flour or flour water directly onto soil around plants. So I don't do it. I also clean up pretty well using a little dry flour and scrape most surfaces. I have very little scrap flour and it goes into the bin. The rest that gets washed off the spoon or... |
Pantry moths
Having bulk bought flours in the face of soaring prices, I now have Indian meal moths!! Yuck!I found the offending flour & tossed it & cleared out the bin it had been in but I'm still seeing moths. Is there a cure or do I have to discard all the flour in the house? What do bakeries & mills do about these c... | prevention!
Hi Patsy: As I have this phobia of bugs (and a very old, leaky house), I go to some lengths to store my flours and and dry beans. I keep everything in tightly sealed, glass or heavy plastic cannisters. I learned the moths could easily get into plastic bags, and even some of my cheapie plastic containers wi... |
The Peril Of Eating Too Much Bread
If we eat too much of our own wonderful bread, they will take this sign off the truck and plaster it to our butts! | I can tell within 2 days of
I can tell within 2 days of a good baking day that I've gained weight. I like bread so much this might just be the final straw that gets me to exercise. |
the transfer from couche to peel
Has anyone come across a video that shows this being done? We never used the couche at school -- just pans and baskets. I did find a couple of print descriptions online, but would like to see someone do this in a skillful way. Thanks!Carol | http://pbs-juliachild.onstrea
http://pbs-juliachild.onstreammedia.com/cgi-bin/visearch?user=pbs-juliachild&template=play220asf.html&query=%2A&squery=%2BClipID%3A2+%2BVideoAsset%3Apbsbwja204&inputField=%20&ccstart=732733&ccend=1488500&videoID=pbsbwja204 |
Old Bread Books
Consider me a sucker for punishment. I'm indexing all my bread recipes: which book, what page, a quick ingredient summary. I am on my 36th book (almost done with the Bread books, then on to Baking, and finally General cooking), and I have over 4000 recipes; not all are bread or even baking - some are ... | Nice writeup on an interesting project
Rosalie,Thanks for sharing your indexing project, your thoughts...and a pleasant trip back in time. I know what you mean about: "...tour of these old books points out all the bad information I learned from them." I was searching for a recipe not long ago and picked up Beard on B... |
Floyd, you're in the news!!
You've got my vote!Larry http://www.news3online.com/index.php?code=772S18E762t8Zb5ErQWz | Goofy. Had me going for a
Goofy. Had me going for a second. |
Homemade Butter - getting the water out after washing?
I am hoping that some of you make your own butter at home for your families and perhaps could share your tips on techniques or equipment for the following two issues I am having.I am lucky enough to have a local organic farmer with a pedigree herd and he low-temper... | According to the Joy
According to the Joy of Cooking you want to stop churning and drain and wash the butter once it is in pieces the size of corn kernels. I think you are incorporating water by beating it in the mixer with the water until it forms a clump. I would take the bowl out of the mixer once the small pieces o... |
Fun with Bags
I bought 100 brown sandwich bags at the supermarket for 2.50. Like everyone else, I have an ink-jet printer laying around. I spend some amount of time fantasizing about bakery names and bread names. I'm an innovative guy. Put it all together and you have a little bag to put bread in for delivery to a ... | Best post
Pablo, this is the best post I have seen in a long time. I have been trying to solve the bag problem for a long time. This is certainly one of the ways of doing it.Good story, I like it.Lee |
The windowpane test
Hi Everyone,This is my first post, Hi!I've been baking regularly for around the last 3 months, mainly sourdough, without recipes. When I say without recipes I mean I've been adding starter, flour, salt and water until it felt "right", suprisingly, I've been pretty happy with my results so far.I've r... | no kneading for me
Lauren, I have never kneaded my bread - I read and read and read on here whilst I was waiting for my first sourdough starter to mature, and so I started right in with autolysing followed by the folding technique used by a lot of people on here - lots of videos to show you how to do it too. I have ... |
Waiting for Gustav
Today I am busy baking bread for Mammies Cupboard. We are inundated with evacuees from New Orleans. It is expected we will receive tropical force winds and gusts to hurricane force with double digit inches of rain. There is a steady stream of cars coming through our community heading north. All h... | Gustav
I'll be thinking of all those in the path of this storm. I pray it's not a repeat of Katrina but it sure doesn't look good now.Eric |
Gone In Sixty Seconds
Well, almost. I got another opportunity to try my hand at Anis Baguettes this past weekend when my wife asked me to make some for appetizers for a family gathering. The shaping and slashing went a little better this time. My only mistake was not doubling the recipe. The bread was devoured instantl... | eye pleasing
I can see why these were devoured with such pleasure! Lovely layout and the baguettes look perfectly delectable. You'll have to do a repeat again and again, I'm sure!Sylvia |
Have you ever
dropped a canister of flour from a height of 7 1/2 feet onto your kitchen floor? I don't recommend it. Larry | No, but my kids have had fun
No, but my kids have had fun emptying plastic containers of flour on the floor and then playing with it, turning into white ghosts.Jane |
Request for your favorite sandwhich loaf recipe
What's your favorite sandwhich loaf recipe? The one that has you completely free from buying your typically sliced bread from the grocery store? | Double Crusty.
And the buttermilk sourdough bread. But I can make the Double Crusty white or whole wheat and it's perfect for sandwiches or toast. |
King Arthur flour price decrease
I just found this and I attempted to post it under another thread, but did not see it when I went to check the post. So...here I am. It's too good to covet, besides, it's up our alley and we deserve it. :) Cheers!http://www.kingarthurflour.com/blog/2008/08/01/king-arthur-flour-lowers... | So first it goes from
So first it goes from $2-2.50 to $4.50-5.50, now they're going to knock what, 50 cents off? And their medium rye has gone up to 7.25 per bag? I find it somewhat difficult to get too excited about this great news.Mike |
Looking for a recipe
I am new to the list and haven't been able to find where I can post to the list until today. I am looking for proth5's English muffin recipe as the family wants the muffins to have a big nooks and crannies which the recipe I have now doesn't do. Thanks | http://www.thefreshloaf.com/n
http://www.thefreshloaf.com/node/8084/crooks-and-nannies |
Need to vent... (ebay purchase)
So I've done my research and I've decided on the kitchenaid K5SS mixer from the Hobart era. I've been looking for a while for the perfect mixer (or near perfect anyway). I find one with all the plastic lids, and it even had the original quited case!!! I win the bid and start counting ... | Yeah, I know what you mean
Even if it does get straightened out, all that time wasted in frustrated anticipation!At least, Mike, you can take out your frustration by hand-kneading a batch.Rosalie |
Bill Wraith
I haven't seen any posts from Bill Wraith here in a couple months. He gives such clear explainations and was very helpful when I was getting my starter going. I don't know him, but wondered if he'll be back. Marni | Hiking
Marni, I recall his posting that he was going on a hiking vacation in some remote rain forest - or somewhere exotic. Not sure of the date of that post, but I think it was more recent than two months.ET |
Electric bread slicer
hi bakers I wanted to know how many of you are using home electric bread slicers....I am baking a loaf and freezing it in slices and am interested in a slicer. Do they work well ...I read that they fold up out of the way and they cut a good slice are the budget version ok for a couple of loaves a ... | I''m glad that you posted this, as
I've been thinking about it, too. We would use it just as much for slicing meats and cheeses as we would for bread, so something easy to clean and big enough for large roasted meat cuts / massive sourdough loaves is in order.Looking around here, and on general recommendations, we're ... |
Bauzi (Bau) Not fluffy enough and too shiny - Help!
Can anyone help me make good bau?I'm talking about those gloriously light and fluffy, almost cake-like steamed buns that can be purchased at Dim Sum restaurants (and a new "fast food" place in Chicago that I had the pleasure of eating at a few days ago). Anyhow, I tr... | char siu bau
I'm no expert, never having tried to make them (kind of an expert at eating them, I suppose), but Susan at wildyeastblog.com had a great looking link to a recipe that's made me want to try, too.http://crackinggoodegg.blogspot.com/2008/06/challenge-books-14-15-cha-sui-bao.htmlHope it helps,edh |
I know I don't have to remind everyone here but...
When spraying bread / oven with water, be carefull when spraying around the oven light bulb. Especially when you're sending your family back home with a couple loaves. :( (two ruined loaves, sprinkled with glass). | Ack, that's awful! Sorry to
Ack, that's awful! Sorry to hear it.I always spray the wall opposite the bulb. Thanks for the reminder though. Russ |
Why I don't bake when my kids are home
I made two lovely sprouted grain breads recently in the evening, unusuall because I normally bake in the middle of the day. And now I know why I don't bake in the evening too.I have 3 kids running about in another room adjacent to the kitchen yelling and screaming and doing what t... | I feel your pain!
I haven't had that particular delight; I'm much more likely to interrupt my process to help with math lessons (EVERYONE loves word problems, right?), and forget some important ingredient. Like yeast. Don't laugh; I actually did that last week... It's pretty hard to knead that stuff in after the fact!T... |
Hard Crust
I am using a cuisinart brick oven. It seems to work well. It doesn't heat up the kitchen like the gas oven. The only problem I have is that my crusts are really hard. What do you think I can do to correct this. | For what it's worth---Try steam
Don't know anything about Cuisinart ovens or whether or not you can introduce steam into them or what kind of bread you're baking. But if you're not introducing steam at the beginning of the baking cycle (assuming you're baking rustic bread) you're going to have a problem. Pan loaves sh... |
How much heat can a buttered baking croc handle?
In using the no knead slow rise recipes (Baggett, etc.) the recipes call for oiling the cooking vessel, say a cast iron Dutch oven. Vegetable oil imparts a taste my wife doesn't like. OK, how about oiling with butter? Will it handle to 400 -450 degree pre-heating OK? | butter will probably burn
Since it has a lower melting point than cooking oils, probably because it's not pure...has milk sugars, etc. in it. Same thing with extra virgin olive oil...but straight or light oilve oil works. Clarified butter/ghee might do it for you.In cooking--pan sauteeing, for example--I have used a ... |
Need recipe for bread that has no wheat
I have been contacted by a friend that suffers from wheat intolorence. She didn't go into detail if it was Celiacs' or not anyway she has asked me to find some recipes and bake her some bread. Does anyone have any suggestions for some good breads that would be suitable? Also, as ... | gluten free baking
Eli,I don't have any experience with gluten free bread, just quick breads and sweets, but there are a couple of links on the Bread Feed on this site that look really good. I have a friend who makes gluten free bread and, from what she's said, it's more like a batter than a dough. With no gluten, ther... |
Link to The Fresh Loaf
I have learned new ideas, facts and techniques here and enjoy this site so much. Recently there was a post about a self built wood burning oven. I thought the oven was creative, attractive and unique. So (and I hope this is okay) I've linked to this site from www.appliance.net where it is on ... | Wow! I'm "famous"! (Or at
Wow! I'm "famous"! (Or at least my oven is.) ;-)I'm not sure it can be classified as an appliance tho' -- no plug!ClimbHi |
Please help me copyedit this recipe!
I'm rewriting/copyediting a cookbook that will be sold in supermarkets on Hawai'i's Big Island. I've found one bread recipe so far. It looks problematic to me. Here's the author's first version: 5 pounds flour1 cup sugar1 tablespoon salt1-1/2 cups melted shorteningAbout 4 cups water... | Vegetable oil for the shortening.
Even if a recipe calls for melted butter, I almost always use vegetable oil. By "XXX" do you mean 3? I wouldn't use more than 2 tbsp. of yeast, but I think I'd use more than 3 teaspoons. I've made bread that called for up to 12 to 14 cups of flour and it isn't impossible to knead th... |
nbicomputers- Norm?
I haven't seen his responses here lately, I enjoyed them. I don't want to be nosey, but I know he was ill and hope he's okay. Has anyone here heard from him?Marni | He posted a comment as
He posted a comment as recently as 8 hours ago here :) |
BreadBakingDay #10 has been posted! Everyone is welcome and encouraged to participate!
BreadBakingDay #10 is up - please join in! For those of you that aren't aware of BreadBakingDay - its a monthly event where people from all over the world bake bread for a specific theme! This month's theme is Breakfast Breads! A... | Well, now I have two reasons
Well, now I have two reasons (the other being that we're simply out of bread :) to make those sandwich loaves I was planning to bake, tonight. |
Starter only floats half of it
Hi Bakers! I am a newbie, have created maybe 7 loaves of sourdough french bread, and I am wondering - does the starter have to float completely? Some of it floats, and then some goes to the bottom. Comments? | Float test does not really
Float test does not really work all that well and was totally unknown until a few years ago when some entrerprising writer put it in their book. |
Volume vs weight Question
I am a convert from the old school of volume measuring (thanks to everyone here I have been using a scale for a month or so. It is working out great with more consistent results.) Here is my question, I am working on one of Reinhart's formulas and he gives the water at 25 % ( I am using grams)... | Either your cup is off,
or your scale is off. You should get about 120 grams of water per half cup.cb |
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