instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
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 |
Flour cleanup
I'm new to bread baking, but am enjoying it greatly.One question I have is about cleanup, which seems to be a common annoyance.I've seen loads of stern warnings about putting flour down the drain, so I'm wondering how far this extends. Let's say I have a bowl with some dried bits of flour in it. Can I put... | It depends.
There can’t possibly be a generic answer because drains and flushing conditions could vary. In general… unless it’s jus a bit of dust, say less than a tablespoon, either compost it or put it in the bin. Plumbers cost more than the “convenience “ of flushing it down the drain is worth. |
banneton problem
I recently made a wholemeal spelt/rye/wheat mix at 65% hydration which seemed to go well including shaping and I put four loaves into 4 small bannetons which I prepared using coarse semolina rather than flour. They proved ok but when I had turned them out onto hot baking sheets to slash them I found t... | was it 100% whole meal?
If so, 65% hydration was too low, and it dried out too much. |
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... |
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... |
Dutch Oven Newbie
Hello! I've been baking bread for a little over a year in my oven and I thought it would be time to upgrade and begin using a dutch oven!I'm looking for recommendations for a cast-iron DO that is not enameled...I've noticed some boast a "venting lid" which we don't want...Secondly, I'm not sure what s... | I don’t use one but this one
I don’t use one but this one looks good to me. https://challengerbreadware.com/product/challenger-bread-pan/ref/ua81/?campaign=Recommendedgearpage |
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 |
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 |
How to clean my Couche cloth?
I have this nice Couche cloth. I was making some ciabatta bread. Made a huge mistake with measuring the amount of water. Like a dummy I proceeded anyway. Now I have this mess on my cloth. Instruction that came with the cloth say to never wash it. So, how do I clean up this mess. | Let dry,
And then rub clean with a stiff brush. Be gentle and don’t worry if there are little tiny bits left. |
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 |
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... |
Where technology meets sourdough..
Have you ever wondered: what were they thinking? https://www.theverge.com/2020/4/17/21224787/sourd-io-sourdough-starter-diy-fitness-tracker-yeast-twilio-narrowband | Ay Caramba!
If this is what you have to do to bake a few breads, maybe knitting is a better hobby.No one who works with levains for any modicum of time needs this contraption.If you're new to SD/Levains, then paying attention to the needs of the craft and how it works will benefit you a lot more than another digital be... |
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. |
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 |
Why am I losing oven spring.
Hi All,I have been working on perfecting a crispy hard roll with a nice open crumb. I have a recipe that is working well, with the exception of losing volume during the bake. Here is what I'm trying to find a solution to. I put the rolls in the oven and steam them for about 7 min. When I op... | Steam them for longer
By then, the outer skin and inner structure should have hardened or stiffened enough to support itself. |
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 |
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 ... |
First try: white bread: tasteless?
I just followed Jack’s (of Bake With Jack fame) simple white bread for my first go. It turns out that I didn’t bake it long enough- hence the somewhat doughy crumb center... and light crust. But what sort of error would make it so tasteless? AFAIK I followed his instructions... but so... | That’s actually pretty
That’s actually pretty typically of an undercooked dough to be tasteless for a variety of reasons that stem back to the complex chemical reactions that occur during baking. If the dough does not the reach the proper temperatures, the caramelization of sugars as well as sugar-protein bonds cannot ... |
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. |
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 |
Baking Humor
Ok, one final rant about Switzerland:The Swiss are the ultimate recyclers. During our visit, my 15 yo son accompanied my uncle to the recycling center. He came back with wide eyes: "they have a bin for wine corks, for batteries, even one labeled 'Alt Brot' (old bread)! Wonder what they do with that?"My ... | Old dry bread
We are proud of our recycle centers too! The old bread here also goes to feed fish & chickens. Also, I can trade my dried out bread directly for fresh trout or eggs. It's fun to watch the fish eat the bread. It's thrown out on the water and the fish nibble as it softens. The bread looks more like a ... |
Heat source for proofing box
I've been searching the forum on proofing box designs and heat source and it seems some use a light or dry source for heat and others a warm water or moist source. Is there a difference on the overall effect? Does extra moisture effect the sour dough? Just wondering what the community ha... | heat source for proofing box
I also am trying to find a good design. For now I've put an oil filled radiator in a closet and set heat to minimum. Too wasteful!! I may make a box from aluminum coated styrofoam insulation (available at Home Depot in 4 X 8 sheets), taped together with aluminum tape. Inside either a seedli... |
TFL recipes
Question: How do we access a listing of the recipes posted here? it seems there's no direct way to get to them except by doing a forum search or finding one in the favorite recipes list. | Correct.
Correct. |
Teaching others
I was reminded recently how much fun it can be to pass on my excitement about baking to others. I have one friend who read the NYT no knead bread article and got very excited. He started baking a lot. I gave him some of my starter and helped him adapt the recipe to it, and he has been going strong ev... | Yes I have many friends
Yes I have many friends that pick my brains on all kinds of baking, and I love it. qahtan |
Preferment, Soaker, Starter ect
I've been baking sourdough for about 2 years now both with white flour and freshly milled grain. I feel like I have a handle on it and really want to start creating my own formulas but there are some things that I just don't seem to understand. So I'm asking for someone to explain to me,... | A preferment is the same as a
A preferment is the same as a levain.A starter is usual a smaller version that you just feed to keep it alive. you can then when you want to bake use a part of that starter to create you levain/preferment. The term soaker is new for me. |
Dave's Killer Bread in The Oregonian
There is a good profile of Naturebake in today's Oregonian. The story focuses particularly on the story of Dave's Killer Bread.
I didn't realize that when I was sampling it back at Summerloaf 2005 that that was the debut of Dave's Killer Bread. It is good stuff.
Oregonian story he... | Great to read that article.
Dave's Killer Bread is quite awesome. Two summers ago I was traveling up and down Oregon and when I found this bread in a co op in Corvallis, I decided that I needed to start making bread again (I was into bread making as a kid, but was very bad at it). I ate it all summer and when I got b... |
Help with Blow Outs
As I am new here I posted my first two loaves of sourdough under the pictures forum the other day. I am not sure where to post this question.My loaf tonight was a boule, my first. I made three pretty slashes, (at the time) and slid it off onto my baking stone. I had a huge blow-out in one of my slas... | let proof longer
The picture downloaded. Thanks. Looks like you should let it proof just a little bit longer before putting into the oven. Don't be afraid to slash a little deeper. Color looks good! I'd say a pretty darn good looking loaf. :)Mini O |
Coupe du Monde de la Boulangerie
The Wall Street Journal had an article on the Coupe du Monde de la Boulangerie this morning. The follow-up article says that France won, Taiwan took second, and Italy won third. Neither Japan nor the US placed this year. | Floyd....I read the update and discovered
the winner. Oh, do I have to wait until tomorrow for you to post it? (lol) This is your thread, I will sit on my hands, quiet my speech, and await the announcement. |
Does this forum s/w have a utility for surveys?
While people are talking about chat s/w, I was wondering if it is possible to do surveys? On many forums people can initiate surveys on their own on different topics. For example, people on this forum... http://www.diehards.org/forum/viewforum.php?f=2&sid=264448b0770cc... | No, it does not. I could
No, it does not. I could enable surveys, polls, chat, all sorts of goofy stuff, but I don't really see how that would help us help each other bake. If anything, my feelings is adding advanced functionality like that for more formatting options would create more of a divide between the techni... |
Foil mini-loaf pans??
This weekend I plan on baking Leader's Little Blue Cheese Rye Loaves from Local Breads. The recipe calls for four mini-loaf pans, 2.5" x 5" x 2". I don't own any loaf pans and don't want to spend $$ on mini-pans I may never use again, so I purchased a set of five "Handi foil" mini-pans for $1.69... | A suggestion....
Sourdough/parchment & foil makeshift pan |
2008 James Beard Award Nominees
DMSnyder's post with his very cute granddaughter reminded me that the 2008 James Beard Award Nominees are out. Peter Reinhart's Whole Grain Breads is up for the baking book award. I don't think I know any of the others. | Crust
For what it's worth, the photography nominations include Jean Cazals for his work on Richard Bertinet's 'Crust'.... |
how do I put a picture on a forum
how do I put a picture on a forum? | FAQs
It's always a helpful to check the FAQs on each new forum you join. You'll find your answer on the first line in TFL FAQs. |
This is crazy
I have worked it bakeries most of my life and thought i have seen it all.but this beats it all
http://www.youtube.com/watch?v=f52g_3SYPw4 | My jaw hit the computer desk
My jaw hit the computer desk watching that. I think I was hoping for a blooper!That is just FAR OUT! TGB |
Bread of the Jewish Mystical Tradition?
Hi everyone. I'd like to ask for help in getting some rather odd information. You see I go to this university called Humboldt State University and this semester I'm in this class called Jewish Mystical Tradition. Now we have a research assignment due at the end of the semester... | now i realy don't know how
now i realy don't know how this would fit but as a small boy a remember that when ever a a family would move into a new home a small bag would be the first thing placed into the home.it contained a penny - so the family would allways money, salt for the spice of life and some bread as they ... |
Flours and measurements
New here and to baking bread. I've been using all purpose unbleached flour are there any adjustments I should be making when a recipe calls for bread flour or all purpose flour? Aslo is there any conversion charts on this site, I've noticed some recipes are given in pounds instead of cups, how... | RE: Flours and Measurements
Hi Fladad, The main difference between AP and bread flour is gluten; bread flour has more. When making bread it's not a HUGE deal to substitute one for the other in a recipe. You may not get as nice a rise substituting AP for bread flour and the resulting loaf will not be as chewey. Some d... |
Hovis recipe
I am looking for a Hovis bread recipe that I can recreate at home. Any suggestions would be greatly appreciated. | Google & Search box work just fine
Google:http://www.thebreadkitchen.com/recipes/hovis-recipe-old-style/Search Box (upper right corner of this screen):http://www.thefreshloaf.com/node/3865/hovisLooks like a wheat germ/white flour hybrid. Let us know how it works out. EDIT: I found this interesting article about Hovis b... |
more true stories
It was a dark and stormy Night!!!No just messing with you. A little description is required before I continue This shop was big. At one time it was a movie house. The front was converted into a store and the back the kitchen. Connecting the two parts was a ramp that would go down from the kitchen to... | Ha ha ha ha ha..
what a great story!! fully visual description, you couldn't have scripted a better comedy skit!! I don't know which was was funnier, the earthquake or this one. If you have any more..I'm looking forward to them. Thank you for all the baking advice you've been contributing. Glad you are one of our regu... |
New Advanced Topics Forum
Based on feedback I've been getting, I've set up an Advanced Topics forum. Feel free to get as wonky and food geeky as you'd like in there. I will only intervene in the discussion if people are getting truly nasty or personal.
I've also created a couple of new front page blocks about half wa... | Great Idea
The Advanced Topics forum is a great idea. It will, as you said, keep the site focus on "boosting confidence". |
nbicomputers
I meant to post this before, but thank heavens you don't post your recipes in bakers percentages, also all that about hydration ect. Try as I may I just don't , and not for the want of trying but I just don't understand either. And I am sure I am not the only poster like that.... qahtan ;-))) ;-)) | every thing i willl post
every thing i wiill post will be in weghtif any body wants i will convert to volume (cups and spoons U.S.- i am not realy good with metric)Pro Baker for over 25 years-----Ret |
Acrylamide and Rosemary
Here's a quote to pique your interest and the article url: The addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities in one per cent of the dough was enough to reduce the acrylamide co... | Acrylamide and Rosemary
Maybe a link to why ~ 75% of us will die by cancer if we don't get hit by a truck! |
10" x 5" tips?
Hello again All! I recently had some trouble with sourdough stripping the non-stick coating off my non-stick pans. I lined most of the surface area with parchment, but the ends were uncoverd. When they came out, they were silver and the pans (ends) were bare. While I would love to know why that happend... | 10 X 5
Here's my take on this. Your pan is only 11% bigger than a standard 9 X 5 pan usually used with a bread recipe calling for 3 to 4 cups of flour. If I were you, I might scale the recipe up a bit, depending how big the recipe is in the first place. If the recipe is already closer to 4 cups or so, I would not do ... |
Funny stories that happened to me
Many many years ago I was working in a bakery that was in business for what seemed like forever. The Mixers were build around 1950 and were huge. The one I was using was 140 quart mixer the largest stand type mixer made.It was three o’clock in the morning and I had just finished weigh... | Funny!
Funny! |
How obsessed with bread are you?
I bumped into an old friend recently, and ended up chatting to him for the rest of the afternoon. He invited to the pub to meet some more old friends - none of us had seen eachother for a long time. Lots more old friends were due to show up. It was a pretty awesome reunion, and I was ha... | And your point is?
You mean you went out and left your starter alone? Unwatched? No one to appreciate the bubbles slooooowly forming?
A shame, I say! ;-)
David |
just hi
Hi guys, just wanted to wish you all a good day...I'm in hospital right now so I don't have much access to neither computers nor a kitchen but I love to follow the discussions here when the computer is free.so, again, a great day to all of you, sanni | Hi sanni miti, hope
your visit to the hospital is a short one. Nothing like the smell of fresh baked bread. Hope you're back baking soon! I'll be rooting for you! Mini O |
I love this site!
I discovered this site today when I was looking for a place to buy a couche and have since fallen in love! I love baking, especially bread, and the tips and recipes here are wonderful. It's so great to be able to ask other bakers about what works for them and what needs to be tweaked to make a recipe ... | Welcome ARR918. Good luck
Welcome ARR918. Good luck with your cinabatta.HO |
A software request - notes on favorites
Floyd, would it be possible for us to add a note to the topics in our favorites list? Sometimes I want to save the recipe that's 30 entries into the topic, or notes on a particular process that is really an aside to the stated forum topic. It would really help to be able to jot... | Not possible right now
No, that isn't possible at the moment and wouldn't be with out a fairly significant software change. I agree that it would be very help though.
I expect sometime this spring or summer to be doing a fairly large software upgrade. I'll definitely keep this suggestion in mind then, because it is a... |
What did I do wrong?
Hello everyone!Wishing you the best from Texas as I just found this forum and am eager to join. I am new to breadmaking, started back in January, and have only made basic rustic bread. Normally, my loaves come out fairly well, but the past two times I've baked, I don't think my dough is cooked all ... | Loaf
Welcome to the forum! If one loaf was good and another identical loaf was not, then your oven is probably to blame. Try rotating your loaves in the oven periodically during your bake or use a infrared thermometer to see if you have a cold spot somewhere. But that assumption about the loaves being identical is key.... |
Another way that a drought is bad
I have a cob oven in my back yard and when I went to light a fire recently I noticed a missing brick near the back but upon further inspection I found that the floor had collapsed beneath the bricks. The drought of this past summer/autumn had caused a crack to open up near the back of ... | PP,
I've been interested in
PP,I've been interested in building a wood fired brick oven for years but for various reasons never did it. I did a lot of reseach though. Here's a site, if you haven't seen it, that has some guys who are "serious" brick oven builders.http://mha-net.org/docs/v8n2/wildac03b.htmI would be in... |
Appropriate bread for Ontario ci. 1972?
An odd request: I'm working on a production of Michael Healey's play, The Drawer Boy, which will be produced by our local professional theatre company. In the play, one of the characters (a man who was brain damaged by shrapnel in World War II) obsessively bakes bread. The play t... | I remember reading about how
I remember reading about how the field kitchens in the military whenever possible would bring fresh baked loaves to the troops in the trenches and how this was such a tremendous boost and looked forward to delight so....I'd find out which service this character was in and find out what the ... |
Software to convert and scale bread recipes
I'm currently working on several recipes that I need to convert to metric weights and scale up for larger production. Does anyone know of any software (perhaps shareware) that I can purchase to help with this?I've briefly looked at some of the commercial bakery software but ... | Use my spreadsheet
A while ago I published an article on this web site about my Dough Calculator Spreadsheet. It does most of what you need. The reverse spreadsheet allows you to start with a mix of volume and weight measurements and gives you baker's percentages. Once you have those, the main recipe worksheet has scal... |
history of bread in america
What forces have led to the near death and then rebirth of artisan bread in America? Increased industrialization? Supermarkets? (the in-store bakery) Consumer change of taste? And how has artisan bread risen to ever-higher popularity today? Does it have to do with the organic/whole foods mov... | Interesting Questions , Breadslinger
BreadslingerI vote for Supermarkets. Without sounding like a smart alec, if the supermarket bread in the "bakery" depts. of supermarkets around the country is as bad as the bread in the supermarket "bakery" dept. where I shop, then that definitely accounts for some of the migration... |
Jealousy spurs attempt at another get-together
Well, I'm jealous. Of the people in San Diego and other places that have enough people to have a get-together.I live in a relatively rural (so far) part of California, but I wonder if there are others not far. I'm on the Central Coast. Is there anyone else in this vicin... | Country Californian in Monterey
Kareninya, I grew up in CA and graduated from high school with 35 in my class. Our nearest neighbors were about a mile away and I knew people even more rural than that. It happens, just in the north part of the state (the half that people forget exists, between SF and Oregon). Rosali... |
Yeast's life extended 10-fold in lab
http://www.latimes.com/news/nationworld/nation/la-sci-yeast19jan19,1,2650493.story?coll=la-headlines-nation"USC researchers have extended the life span of baker's yeast 10-fold through a combination of genetic manipulation and caloric restriction, marking the greatest increase in pr... | Strong Opinions on the Role of Gene Research & its Repercussions
Genetic manipulation has always intrigued and scared me. It's always interesting to find out how genes help regulate functioning in organisms, but it almost always leads to researchers trying to figure out how to create a drug / technique to manipulate h... |
Auburn Rye Bread - Cleveland in the '50's
Can anywone help me find a recipe for "Auburn Rye Bread?" Explainaton: Growing up in Cleveland my Mom whould come home from Eastern Market, and...a special stop at the Auburn Bakery for their signature rye. Before the groceries were unloaded us 5 kids ate the bread. It was a... | Auburn Rye Bread
Mikerail,Where is the rye flour for this rye bread? |
Photos on comments
Floyd - Love the new feature showing everyone's photo! It's fun to see the pictures since we all have a tendency to form a picture in our minds of what people look like. This bog just gets better and better. Thanks for all your hard work!Trish in Omaha | Glad to hear you like it.
Glad to hear you like it. |
Amaranth seed for Challah bread.
If I cant get hold of amaranth seed, what could i substitute? its part of the ingredients for the Challah bread. Duram wheat flour seems to be difficult to find also, so im going to increase the amount of semolina flour for the recipe. would this be ok?CheersDave W | Amaranth seed! I make
Amaranth seed! I make challah every week from a very simple, standard recipe, and I've never used amaranth seed. I'm not quite sure I know what amaranth seed is, or how your recipe wants you to use it. I sprinkle sesame seeds on top of the egg wash just before baking. And durum wheat flour and sem... |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.