bannetons for sale cheap
Didn't I read here some where recently that there were bannetons for sale for about $6 each,,,, or was I dreaming..... help some one... thanks,,,,, qahtan
Didn't I read here some where recently that there were bannetons for sale for about $6 each,,,, or was I dreaming..... help some one... thanks,,,,, qahtan
While working with my new mill, and searching for advice, I found several threads on sifting. I milled some flour last night and decided to tray my fine 12" tamis to see what would sift out. I was really surprised at the amount of bran. The two loaves I made this morning turned out beautiful, but I haven't cut them yet as they're still cooling. The ease of removing "some" bran surprised me and I was wondering what percentage of our members do sieve their home milled flour to some extent.
Hi all,
I was searching the 'net for possible tips on re-creating Boulangier Paul's "flute ancienne" and came across this rather old, but interesting, bulletin-board/blog/discussion. There are some really good posts, there.
Someone asked the question: "Why are French baguettes better than others?" There were some interesting answers. This may be useful to bakers around this neighbourhood. No questions from me, for a change...just posted FYI...
Made these yesterday, they are extremely good for a no-knead recipe.... (yeah, I am a bit of a snob... :-)
I am not sure if this photo will be huge and cause problems.... I will come back and delete it, if that's the case.
If you want to read my full blog entry about it, click here
http://bewitchingkitchen.com/2010/04/18/black-olive-bialy/
As a new member, I want to off my 2 cents worth on hooch and get some opinions.
I suggest you always pour off the hooch to prevent making the sourdough bitter. Here is my line of thought.
Yeast produces alcohol and in sourdough, it is the clear or off color liquid we all know as "hooch". Part of this hooch is dead yeast cells that have died for various reasons, including being exposed to too much alcohol, lack of food and just old age..
Great site. I wish to thank all of you for the recipes.
dennisinponca
Hi everyone. I'm going to bake bread for an all day event next month but I have no idea how best to pack and transport. Are there any methods or ways to transport bread while maintaining quality as best as possible? I'm a bit lost here so any suggestions would be much appreciated. Thanks!
so i'm making whole wheat honey bread with a biga and soaker. usually, i like to use buttermilk, but only have whole milk right now and used it for the soaker. but checking on the internet, saw i could "sour" the milk to make "buttermilk" by putting in 1TBSP per cup of milk and WAITING 5 mins to sour. dang it, why didn't i check before adding the milk????
will i ruin my soaker if i toss in some vinegar and mix the soaker around a bit? might it possibly sour the milk and create that buttermilk tang i luv or will i end up ruining my soaker which will then ruin my bread?