I have been having problems trying to get a wild yeast starter going. I have tried this twice now with no success.
I am following Peter Reinhart's recipe in the bread bakers apprentice. I am doing everything that he suggests. I start with rye flour and pineapple juice at room temperature for day 1. I continue with the pineapple jucie and bread flour for day 2. I switch to room temperature water for day 3 and 4.
Day 1 and day 2 I basically have no growth.
I have been looking for the WWW here in Canada and can't find a source. It may be carried by the "LaMilanese" line..but I priced that out in my local health food store a while ago and, unfortunately, I can't afford that brand.
Anyone find it here?
Teketekeさんこんにちは ２０年間日本に住みましたがニュージーランドに帰ってからCookpadにかなりお世話になっています。Chi-chiのレシピーを見て美味しそうなパンをたくさん紹介していますね。オーブンいろいろたいへんでした！その件でちょっと言おうと思いましたがTFLの皆さんが内容分かるように日本語はここまで。では
Hello, Everyone,
There is a wonderful Italian pastry called sfoiatelle that is not commonly available, though it is sometimes found in bakeries with Italian specialties. Having had no success in locating a recipe in my cookbook collection, or with google, I thought I'd ask the knowledgeable folks at The Fresh Loaf if they had information on sfoaitelle.
Thanks and Happy Baking!
DeeElle
7/8 to 1 cup warm water or milk
2 tablespoons olive oil
2 cups bread flour
1 teaspoon sea salt
1 tablespoon sugar
1 tablespoon fresh rosemary, minced
1/2 teaspoon granulated garlic
2 teaspoons yeast
Olive oil (to garnish)
Rosemary or any herb of your choice (to garnish)
Coarse Sea Salt (to garnish)
Hello, bakers,
I was in Ireland a couple of weeks ago, where the caramel squares are available everywhere. We had one very memorable variation, which had a rather dry filling, almost like a peanut butter filling texture, but without the peanutbutter, I think. All the other varieties had gooey caramel. For those who have never had them, they are a shortbread base with a layer of caramel over them, topped with melted chocolate.
Very delicious, and having come home to make the gooey variety, I would like to find the dry kind. Anyone have a recipe?
Thank you!
I mentioned recently that we'll be moving for one year to a house without an oven.
Someone mentioned that some clay pots fit in the Breville - I just checked the one I have and it is too big. If anyone has specific info on where can I find a suitable clay pot, I'll be very very grateful!
thanks!
Ok, this morning I saw the post that said Best ever machine bread - coconut banana. I thought it sounded intriguing and I had tons of leftovers that needed using and this seemed to fit the bill.
I couldn't see myself paying a small fortune for shipping high-gluten flour to my home, so I went hunting for a better deal.
I went to the King Arthur web site, found their commerical distributor for Denver, Colorado (Dawn Foods), called them up, asked if I could buy a bag, they said yes, I went, I HAVE: 50 lbs!
