? Transporting my bram
My friend is coming to visit, I want to send her home with some of the bram I have already going. How should I do it? She'll be in the car for at least 6 to 7 hours and in the plane another 4 hours. Should I just freeze it, and give it to her in the morning when she leaves? Should I feed it first, then freeze it? Any suggestions? Thanks so much!
Faith
Altus & formula
Hi guys.
Does anybody know how do we build formula that have an altus (left over bread)?
I mean, is this is part of the flour/the water or what?
Thanks, Ron.
My First Sourdough Bread
Today I made my first sourdough bread! The starter had been bubbling for almost 11 days now, so I decided to give it a try. At first it didn't rise much. I guess I simply didn't knead it properly in the beginning, but by the time it came out of the oven there was a queue waiting to take a bite out of it. I got the recipe from here.
Here's the loaf when it came out:
Is firm starter more potent that a 100% starter
In recipes that call for a firm starter but don't specifiy, what is the purpose of the firm starter. Do you get more "bang for your buck" so to speak with a firm starter vs a standard 100%?
Hello from Ohio
Greetings from the Buckeye state. I have been baking bread for a long time and this site is amazing in all the wonderful recipes it has! Truely inspiring.
I live in a small town, single, raising my grandson (7) on my own and have been selling baked goods at our local farmer's market. Bread seems to be a big hit and I am always looking for new tastes and takes on this staple of life to sell at my stand or share with friends.
chrissy
roasted garlic in breadsticks
Recently I saw a recipe for raosting garlic whole to use in recipes and thought that it would be mighty tasty in some fresh homemade breadsticks. I'm wondering about how much to use though per batch of breadsticks, my recipe makes 18, and also how exactly to incorporate them into the dough.
Thanks in advance for any suggestions.
chrissy
Italian Bread, from BBA Challenge
Since I posted last week an inquiry about how to change recipes from kneading to folding, I would like to show you my results with the
Italian Bread from BBA Challenge. I liked the results much better, and of course, it is much nicer to handle the dough than use the Kitchen Aid...
Very good bread!
http://bewitchingkitchen.wordpress.com/2009/08/30/bba15-italian-bread/
Is baking soda with higher price better?
Hi,
There are different prices of baking soda to choose in supermarket.
What are the differences among them in the ingredients or baking result?
Higher price, better (healthier)?
Which one(brand) would you like to buy? Why?
Thank you so much ^_^