Hi - I am new here but after reading so many comments from knowledgable bakers, I thought I would ask for your thoughts/opinions. I remember my grandmother baking yeast rolls (with cake yeast) that were approximately 4" high, moist, and with an almost silky texture - not at all crumbly. Does anyone know of a recipe and techniques that might help me replicate her rolls? Any comments would be appreicated.
To create a large batch of starter for many loaves (30), do I just keep feeding until I get the amount I need? How often? 8 hours or more between feedings?
Baked this one this past weekend and one of my favorites so far! Not just the taste, which is complex and fragrant, but also the look of it. After continuous adjustment in my methods, I finally get a crust and crumb I am pleased with:
I'm looking for Fresh Loafers (and/or other bakers) who would like to "pool" with me on bulk flour buying. I've been getting my bread flour from BakeMark in the North Grand Prairie industrial area. They've decided to cut out all sales less than $200. I just can't use or store that much flour at one time. I'm not interested in splitting bags (50#), just putting our orders together. They carry KA Special, Sir Galahad and Sir Lancelot as well as many other brands and types. Their website is www.bakemarkusa.com.
I´m flying to the States tomorrow from Spain. I´ve got my sourdough bathed in olive oil, in a honey pot.
I was wondering if it would be a good idea to try and get it over the border? Would I put it in my check in baggage, or in carryon? I would have to declare it, right?
Does anyone here have experience?
I saw this recent posting and really want to give this recipe a go.
But I would like to make it with sourdough - anyone has tried this before? Help with recipe, pls!
I was thinking this morning of all the lovely gift breads I could send to friends and family......Then, the realization that homemade bread "usually", for me, starts losing quality greatly the next day. Have any of you had success with shipping breads in the mail? Thank you
has anyone posted a comparison of various protein percentages in different brands/types of flour? KA flour lists theirs, but many companies do not...I would really appreciate it if anyone here has some resources for me..it would certainly be helpful when comparing different "bread book" authors and which flours they use in their recipes....thanks! cathy in WI