Miche Poilâne
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.
Korntaler - Crunchy Bread from a "Floury German Kitchen"
Hello from the wild west - any tips?
Hi folks!
Kris here. I'm really excited about this site, because there are so many people from many places with quite varied taste in bread - not to mention all that knowledge and experience. WOW!
rye berry
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
Good Shortbread
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
Sourdough Consistency
Having conquered my previous problem, with the help of this forum, I bring to you all my next question. Basically it's about the consistency of the sourdough dough itself.
I'm making my first Italian loaf .. and its for my future in-laws - help!
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!