There are many old baking books in e-formats at the Openlibrary.org
Here are some interesting ones I found that you can read online
or downloaded for free in various formats such as PDF, EPUB, MOBI, etc.
Ryzon Baking Powder Baking Book 1916 - with color illustrations
http://openlibrary.org/works/OL1472910W/Ryzon_baking_book
My sister Barbra made Tartine bread... I am posting the pictures and she will come on as a reply with the "rest of the story."
Yesterday was an experimental day, as I had somewhat promised. I wanted a sourdough loaf, wanted some fruit in there too and also wanted to try some smaller rolls in addition to a loaf.
Hi there! I've been lurking the forums for a while and now I like a ask something if I may.
Plain Scones:
- 225 gr flour
- 55 gr softened butter
- 25 gr sugar
- 15 gr baking powder
- Pinch of salt
- 150 ml milk
- One egg.
Mix flour, sugar, baking powder, salt and softened butter, until it resembles breadcrumbs. Add milk. You’ll get a very sticky dough, but don’t worry. Put the dough on a floured surface. Make a ball. If it is still sticky, add a little bit more of flour. Then shape a circle about 2 cm high. Cut round pieces. Paint with beaten egg. Bake 12 minutes at 200C (392 F).
Why is my white bread not white but a lighter shade of brown.
I use strong white flour, sugar, salt, yeast , rapeseed oil and water.
I recently had a problem with the middle of my Tartine boules being too dense, as I posted here:
http://www.thefreshloaf.com/node/34108/dense-crumb-only-middle-loaf
I decided to try shaping as gently and simply as possible, and seeing how they turned out. I made a half batch, so each loaf was half the size of the ones in the recipe, so that I could practice without worrying about messing up a big loaf.
