Ok.. So I'm on my last possible revival -- the 2nd half of my free Carl's starter -- the first was thrown away after a few weeks when I neglected it for several days when my wife was in for hip replacement surgery.. Anyway, I used the 2nd half of the dried starter to start a new batch a couple of days ago.. I mixed the initial amount in a small plastic lidded container that is about the size of a small baby food jar..
I am interested in seeing how guar gum is used in non-wheat bread or bakery.Anybody have recipes that use guar gum or xantham gum for the structure of the product? How much do you use?
This loaf didn't turn out so well and didn't get used it time for people, so we donated it to our favorite charities. Our puppies. First it went to Max who carried it outside - then Annie carried it in, Java carried it back out and then Khaki carried it back in.
Once inside again Java wasn't about to let it go again so she settled by the fireplace on a soft blanket and chewed away. She is one happy dog! There is still quite a bit left so I'm sure she'll share with her dog siblings before it's all gone.
I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack. I have limited space in my kitchen so I would like to be able to store them as efficiently as possible. I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.
If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.
Hello everyone,
I tried baking my first French bread today. The recipe came from Laurel's Kitchen book, and it is a 100% WW bread, straight dough that ferments at cold temperatures. I am wondering if someone has made this bread before successfully, and whether or not you liked it. Also, if someone has another outstanding recipe, or a reference to a recipe, for such bread, I would appreciate it. I am also wondering if WW French bread is an abomination -- i.e. is it something that is never found in France that whole grain lovers just made up?
Howdy,
It's been awhile since I've wandered into this site (I've been working long hours recently). Anyways, I've been trying to learn how to make some Chinese breads/pastries lately. My boys have sesame/nut allergies so if I don't learn to make them, then they won't get a chance to try some of these treats from my childhood.
Last night I put together a batch of White sandwich bread to make rolls today. I used the formula from PR's new book (does it even have an abreviation yet?). So I took it out of the fridge this morning, only to discover that it had not grown very much. I am pretty sure that I only put 1t of yeast in there instead of 1T. My eyes probably saw 1t because that is a typical measurement.
Should I toss the batch or do you think it can be salvaged?
