The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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raisdbywolvz's picture

3/11/08 - 9:30 pm -- My little buckaroo didn't do much after last night's feeding -- he grew a tiny little bit for a little while, then went back to his original size. When I went to feed him tonight, he had a gajillion itty bitty bubbles all through him. The growth and the bubbles were actually more than I expected since I've read that after the early bacterial activity, the starter might go flat and do nothing for a couple of days. So happy to see activity. Stirred him up, dumped all but 1/4 cup, then fed with 1/2 c each of KA AP flour and water.

He smells more starter-like than he did just yesterday. I hope that means there are some yeasties growing.


cmoewes's picture

Adding in WW

March 11, 2008 - 6:27pm -- cmoewes

I've gotten pretty good at making bagels and my wife has asked about adding in some whole wheat or other grains to the recipe. I'd like to start adding some whole wheat to begin with, but I'm not sure if I can replace the bread flour ounce per ounce or if I need to adjust the recipe. Also, how much would people reccomend I do at first 50/50, 25/75 ?


richawatt's picture

good flour and where can I get it

March 11, 2008 - 5:04pm -- richawatt

I am trying to find some better flours for making my bread, mainly baguette and I was wondering if anyone knew where I can get a good eauropean qhality flour.  I have been unsing King Arthur bread flour and have just started using Gold Medal harvest king better for bread flour.  I like the taste of the Gold Medal better then king Arthur.  But I was wondering if there was something availabe to me that would be better then the both of them. 

Floydm's picture

Upcoming Earth Oven Workshops in Oregon and California

March 11, 2008 - 3:02pm -- Floydm

I just got the latest email newsletter from Kiko Denzer and Hannah Fields' Hand Print Press. Here is the upcoming workshop and presentation schedule.


April 12-13
Ovens & Bread
Philomath, Oregon, Gathering Together Farms
Gathering Together Farm is a local, community-sponsored farm. We’ll be building an oven for their public restaurant and event operation. Limited number of openings available. $175, includes lunch.

MAY 26-27 OR May 31-June 1
Ovens & Bread
NE Portland, Oregon

Marni's picture

WOW! Starter #2 is working!!

March 11, 2008 - 9:10am -- Marni

Thank you to everyone for the advice and support!  My second starter has not only started- it is trying hard right now to raise its own little loaf of bread.  I followed Sourdolady's recipe for replacing yeast in an existing recipe yesterday morning and just finished mixing the dough a few minutes ago.  I guess I'll just watch it to see how long til it doubles and then shape, proof and bake.  Will I have bread today?  It is very exciting here.  Even my preteen son is paying some attention to this.  Everyone is learning some science from it.

swtgran's picture

DLX mixers

March 11, 2008 - 7:25am -- swtgran

I have been researching mixers, since my bread machines are on their last leg.  I am leaning toward the DLX but have noticed some places sell them as Magic Mill and some not.  Also, the Magic Mill seems to be 450 watts and the DLX 600. 

I just wondered if the mixer has any changes other than the wattage?  I don't want to get into a situation like the Kitchen aid, where they have changed them into a less quality machine.  Should I be considering getting one under the Magic Mill name while they still have them?

ehanner's picture

Artisan Bread in 5 Minutes-with Dad

March 11, 2008 - 5:57am -- ehanner

A few weeks ago I bought two copies of Jeff and Zoe's new book "Artisan Bread in 5 Minutes a Day" and had one shipped to my 83 year old father. Since my Mother passed on, he has been trying to be creative in the kitchen and has ventured into some rather tasty foods. I thought it might be fun for him to learn to bake small loaves of bread for himself and to take with him when he visits friends.

raisdbywolvz's picture

3/10/08 - 9:30 pm (at the 48 hour mark) -- Had a little bit of excitement this morning, but I believe my little buckaroo was just having some bacteria activity. At tonight's feeding, he was still bubbly, but had long since fallen back to his original size. No yeasty smell yet. Nor should I expect one yet, it's just too early. So I dumped out all but a quarter of a cup and added another 1/2 cup of rye flour and 5 oz of water. Stirred it up well and will check on it in about an hour as I suspect he'll need more water.

10:30 pm -- Added another ounce of water, for 6oz total. Nice and batter-y. Marked the side of the container, just in case.

Here's to you, my little buckaroo!



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