Hi all,
I've been feeding my new starter for about a week and a half now (1:2:2, whole wheat flour, every 12 hours). Unfortunately I am either asleep or at work when the starter would be peaking and most active. So when I get home from a long day at work or when I wake up it is hard to tell if much happened. (I do see bubbles and some rise, but this is not totally helpful after 12 hours)
I'm seeking the Lauren Groveman matzo recipe I found in Baking with Julia. I'm moving and packed the book in one of 14 boxes. Anyone have it? All I need is her list of ingredients. Thanks.
I'm new to The Fresh Loaf but not new to bread baking. Started 40 years ago with the Tassajara method. Am now quickly becoming a Lahey and Reinhart devotee (but I kind of miss the therapy of all that kneading).
I love the crustiness I get with the Jim Lahey style bread. But if I store in in a plastic bag, the crust goes all soft. How can I keep it out on the counter for 3-5 days? Someone suggested keeping it in a paper bag. Anyone ever had luck with that?
So I tried Tartine crossiants today. Huh...sadness. They ended up in a lake of butter, and were more like a roll (bready) than a flaky crossiant.
Plus, they were HUGE! I tried to roll them out with all my might! But they were a beast to roll!
I didn't even put in the 1000g of BF it called for, I only put in 900g, and I still could barely mix it. I actually just got it mixed together and didn't touch it. I knew the folds would do the work for me later.
For my budget it is a straight choice between
Kenwood Prospero KM283
Or
Tefal QB400DA4
Could anyone advise whether I should pick one over the other?
February was a very lean period for my bread baking. Primarily because 7 of us (the 5 of us plus 2 friends) went on a cruise from Portsmouth, UK, to Norway, reaching as far north as Alta in the hope of seeing the Northern Lights. We also managed to go Reinderr sledding, smowmobiling and dogs sledding. We all had a great time and the pictures below may give you an idea. Oh, and the bread for everyone on the ship was baked from scratch in the onboard bakery. Whilst not artisan bread it was far better than supermarket bread :) .
