For those of you looking for a rather inexpensive place to purchase buckets and lids for storing your flour and grains, I found a site to order them from cheaper than most. I have ordered from them before and everything went smoothly and I received them quickly. You can also get replacement gaskets there if you need them. It is freckleface.com or pierce-ohio.com Terry
I know this subject has been discussed a few months ago. I am thinking of getting one and I am wondering how peoplle are making out with them. It's starting to get warm in Florida and the price of LP gas is going up severly.
A friend really liked my Pearl's Walnut and asked for the recipe.
She is a beginner, so I am looking for a yeasted version that might give her similar results withought the need to work and maintain sourdough.
Maybe a pre-ferment of some sort will do the job.
I know it's not the typical Fresh Loaf fare, but I wanted to share a recipe I just posted here: http://jeremyskitchen.wordpress.com/2008/05/21/chai-creme-brulee/ for chai Creme Brulee. I figure someone else out there might have a sweet tooth.
I've just joined this group and have spent the past several hours reading through the forums - what an amazing bunch! I'm excited that I've found you all, and I know you'll be able to help me get started.
First, a bit of history, then my questions:
I am interested in learning how much bread dough I need to fill certain bread pans. Is there a chart somewhere? Or maybe an online reference?
My pans are measured in cm, but I could measure them in inches if the info is not available.
Thanks for your help.
Hi. Just wanted to introduce myself. My name is Lisa and I am an American living in Germany. I have been here almost 8 years now. I am mother to 6 wonderful (sometimes) children and work part time as a waitress. I have always loved to cook, but go in phases. Sometimes it is the same old/same old and then I get tired of that and go on a binge of trying new recipes. My newest interest is baking bread. Although we can buy wonderful breads on every street corner here, i am still interested in learning to bake for myself.
After a couple of successes in sourdough baking I have returned to the oh so familiar slump (3 failed bakes in a row - one raisin bread, one WW sandwich bread and a basic pizza dough).
There is virtually nothing in common between the 3 different doughs (either in build or ingredients) but all three exhibited the same problem. A problem that has been almost a constant throughout my sourdough baking and which up until now I assumed to be just a 'quirk of sourdough based breads'.