The Fresh Loaf

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

Callie (calliekoch) came from Fort Collins, Colorado to the Back Home Bakery last week (Sept 5-13) for her one week internship.  Although new to sourdoughs, Callie's been baking and cooking for a while, and it showed in her meticulous work and attention to detail.



striking a pose while sheeting puff-pastry dough


 




Apfelstrudel, shaping Buckwheat Flax boule, croissants, finished Buckwheat Flax loaves

I'm sure you'll agree everything looks absolutely perfect!

Thanks for all of the help Callie, hope to see you again up here.


-Mark


http://TheBackHomeBakery.com


 

SallyBR's picture

About the Giusto's Flour

September 14, 2009 - 5:33pm -- SallyBR

I have seen this flour mentioned A LOT, sorry if this is a dumb question, but - where in the US is it available?


 


I imagine there are sources to get in the internet, but paying shipment of flour is so expensive!  I would like to know where to get it, maybe in one of my next travels I could find myself in the right spot and would get my luggage a bit heavy coming back....

tabasco's picture

A neophyte baker from Cincinnati Ohio

September 14, 2009 - 2:54pm -- tabasco

Hello TFL members!


I am so happy to finally sign up on TFL after a few years of obsessing over baking tips and hints so generously shared by the members here.


My baking is hit or miss, mainly because I am not patient and diligent about the processes.  Oh, and I'm forgetful too!  So I have some challenges to overcome, but with all the help on this site I see no reason why my baking talent shouldn't soar!  So many talented bakers here!

Syvwlch's picture

New Jersey Introduction

September 14, 2009 - 2:54pm -- Syvwlch

Hi everyone, been lurking and reading for a couple weeks now, so I thought I'd jump in and say thank you for all the great content here.


I'm a French expat living in New Jersey and making my own bread. Initially it was homesickness but now it's for the fun. I'll put my best foot forward and share this picture of a couronne I made recently:

princess_mitzi's picture

Here's a grainy challenge for you!

September 14, 2009 - 1:13pm -- princess_mitzi
Forums: 

Having just noticed the prices of Vogel's Flaxseed and Spelt bread, I decided it can't be that hard to make my own.  Famous last words.  I concocted a recipe by stealing bits of other recipes, threw it in the breadmaker, and got very excited when the smells started to emerge.  However, when the bread emerged, I didn't get quite so excited as it had collapsed.  I still ate it and it was delicious, albeit, flat.

maixner's picture
maixner

This is my very first post!  I received a note that the 2009 Food Blog Awards are open.  I love The Fresh Loaf and think it would win best community blog but I don't know anything about the Food Blog Awards.


http://www.foodbuzz.com/blogs/1408216-nominations-for-the-2009-food-blog-awards-are-open-

marc's picture

What is the rational for the percentage of starter being used?

September 14, 2009 - 11:37am -- marc

I've been toggling between 3 different recipes for a basic white Pain au Levain lately that call for 3 different percentages of firm levain to be used.


Anywhere from 25% to as much as 68%. All have relatively close hydration percentages. With hydration though, I am paying less and less attention to the percentage because I've found that this percentage has varied pretty dramatically on my end depending on the type of flour being used.


Let's assume some givens:


1. The levain is healthy and has had a recent refreshment.

summerbaker's picture

Guinness Chocolate Cake - Thanks Qahtan!

September 14, 2009 - 8:32am -- summerbaker

First of all, I want to thank everyone who replied to my thread requesting a chocolate cake recipe.  Being the sweetie (as in, "person who likes sweets") that I am I'm sure that I'll end up making all of them within the year.  In this post I want to especially thank paddyscake for the suggestion and qahtan for the recipe for Guinness Chocolate Cake, which is soooo worth making if you get the chance!



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