The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Winnish's picture
Winnish

 

Delicious and easy-to-make PRETZELS


 

Recipe and more photos - you are invited to check at my blog
It's in Hebrew, Google translator is on top left side-bar 

Bee18's picture
Bee18

I want to thank all of you.
I downloaded Mozilla Firefox. I try to find my blog through and found it just under its address but not exactly as I designed it, which is not important as long as the photos and the text is there. I tried also through IE 9 (I updated)
and found it, the title BTW is Bread and more Bread.
If you can find it please can you send a comment through it so I can see how it's working back to me.

I still cannot make appear the bar, above this with the buttons I need, although I have now this " disable rich text " mention but it don't move to anywhere when I click on it.BTW when I click on it I got the mention javascript void (0) ???
anybody knows what to do ? I look at my programs and could see that I have Java 6 updated 22. I haven't got any new message asking me to update.

Until this problem won't be fixed I will use this spotsblog to allow TFL members to see photos when I have ones to show.
I really hope that at one stage I will over come the difficulty of loading pictures on TFL because this site is so fantastic that I don't feel like blogging from another site. Let say that it's a temporary bandage....until better times.

I will continue to blog as before but will indicate to go to the other blog when it will be necessary.

Thank again to all of the members who tried to help so quickly. This is one of the good part of TFL, I say one because there are so many others as we all know. Thank to Floyd who had built it and gave to this, now international, community of bakers to meet and learn from each other.

Bee18

freerk's picture

Miche Poilâne

May 12, 2011 - 1:57pm -- freerk

Tomorrow, Friday the 13th, my sis is celebrating her  50th... go figure :-)

 

Showing up without bread on my family's doorstep just isn't an option any more.

 

Since there's a big crowd expected for the birthday bash, I figured I needed something... substantial. And what is more substantial than a Miche Poilâne that can actually stand on its own :-)

 

I proofed this heavy-weight in my creuset and when I was about to transfer it to the peel decided to leave it right where it was, sort of liking the "push up" the skillet gave the boule.

 

saintdennis's picture

rye berry

May 12, 2011 - 12:06pm -- saintdennis
Forums: 

I'm living  in Long Island New York and looking to buy whole wheat or rye berry,but I can not find who sale them. I was to ask bakery supply store but nobody carry it. Any help??

 

 

                             Saintdennis

pixielou55's picture

Good Shortbread

May 12, 2011 - 10:35am -- pixielou55

Hi

I bought some Shortbread made in Scotland and want to make something that good (I think the brand is Walker). Very dense and full of butter. I have been looking online and see some very different recipes:  1 says only use brown sugar, many call for about 2-1/2 cups cornstarch (?? - can that be right - they call it corn flour, is that different?), others have the 4-2-1 ratio and some call for salt, some not.

I'm dying here at work thinking about trying to recreate those wonderful morsels! Any TAT recipes would be appreciated.

Thanks

Nancy

abovethelau's picture

I'm making my first Italian loaf .. and its for my future in-laws - help!

May 12, 2011 - 8:19am -- abovethelau

Hi Everyone!

So I am no baking novice, but when it comes to baking bread I am not nearly as experienced as I am when it comes to cookies!

I have previously made successful white bread (with some help from everyone here in the past) and was hoping that I could get a few pointers before taking on my first Italian loaf, especially since I am making it for my future in-laws this weekend!

Pages

Subscribe to The Fresh Loaf RSS