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Bara Brith, anyone?

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Hello!

I was wondering if anyone has made a yeasted Bara Brith loaf and is willing to share the recipe, knowledge, just send me a loaf I can call my own. :)

I found a recipe in "The World Encyclopedia of Bread and Bread Making" by Christine Ingram & Jennie Shapter, but it calls for fresh yeast which I can't get. I *could* substitute dried yeast I suppose, but I'm really looking for a recipe that someone has tried and succeeded at- I have enough of my own failures. :D

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Inconsistent holes in bread-please Help!!!!

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Baking for Special Needs

I urgently need some advice on my sourdough bread! I have baked a white sourdough but the crumb's holes are very inconsistent. As you can see from the photo's, there are a few large holes and the majority are small, uniform holes. The crust is very chewy, which is fine but the crumb is fairly stiff. Here are the details of my recipe:

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Wheat Montana Bulk Grain order

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Whole Grains

For any one in the Tampa Bay area. The wheat Montana bulk order is coming up soon. Check at http://www.haleysilo.com/ and http://www.mannamakers.com/

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Bland pizza dough -- what gives?

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Pizza, focaccia, and flat breads

Tonight's dinner was homemade pizza. I put my regular dough recipe away in favor of trying an overnight, slow-fermented pizza dough. We ended up with a pizza dough that was crispy on the bottom, chewy and pillowy up top, but so unbelievably bland. This was even more surprising considering the long, cold ferentation (24 hours in the fridge). The recipe is as follows:

20 oz KAF Bread flour

~ 2 cups water

4 t active dry yeast

2 T olive oil

3.5 t salt

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Sourdough

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General Discussion and Recipe Exchange

Hi Folks,

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Feeding starter...or, "if it ain't broke..."

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Sourdough and Starters

I am proud to say that I created my own sourdough starter, from scratch, on the first try! It is a few months old and I couldn't be more thrilled. It's active, delicious, and (well, you guys will understand) my pride and joy. That being said, I have a question about feeding it.

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wanted to post a loaf I was proud of

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Artisan Baking

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An Idea/Wish , , , , ,

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Introductions and Ideas

Let me preface my request/wish by saying this is one of the best sites on the net~!! Even though it is way over my head, I still manage to learn things to help me along.

That being said, my fervent wish to to have the emails in HTML, with clickable links. There are so many links in each eamil every day and copying and pasting them each is a big time-killer. I hope this is possible.

Anyone agree~?

Thank you for listening~! Bake on~!!

Mickie in MN

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Mixing different flours

Forums:

Whole Grains

hi everyone. Newby here.

I've only started trying to bake my own bread recently. Up to now i've made about 5 or 6 loaves, they've all been made with just strong white flour. I've bought some strong wholemeal/grain flour, and I'm wondering if i can combine strong white and wholemeal flour in the same loaf, and would it taste ok?

thanks everyone

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BBC looks at a traditional UK bakery

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General

One for the Brits here (or those with access to a UK proxy)... The BBC2 series "Mary Queen of Shops" yesterday featured their retail business adviser offering guidance to a traditional high street bakery whose trade was dropping off a bit. Lots of familiar staples on camera (bloomers, wheatmeal, wholemeal, chelsea buns, jam tarts etc.), such as you would have seen in most bakeries here twenty years ago, and a fair bit of footage of the bakery at work.

Alas, there wasn't a meeting of minds. My sympathies lay with Paul the baker.

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bara Brith, anyone?

Inconsistent holes in bread-please Help!!!!

Wheat Montana Bulk Grain order

Bland pizza dough -- what gives?

Sourdough

Feeding starter...or, "if it ain't broke..."

wanted to post a loaf I was proud of

An Idea/Wish , , , , ,

Mixing different flours

BBC looks at a traditional UK bakery

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