The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Acidique

Here are a couple photos of my latest breads.  I also had some cinnamon rolls, but they're already pretty much gone.  Hee!

Buttermilk and Honey Whole Wheat Sandwich Bread, recipe courtesy of JMonkey.

 

And then my first attempt at Vanilla Challah, recipe by PMcCool.  I braided the dough in a traditional way instead of his swirl, but I think the swirl would be lovely too!  I just wanted the practice:

 

Loved to braid the dough!  It was a huge hit.  I gave one loaf away and the other was gone in a flash.  :D 

Acidique's picture
Acidique

I began the process of creating my own sourdough starter yesterday.  I am using SourdoLady's wild yeast recipe.  I will be feeding it for the first time today, and I am so excited.   I had no idea it could be so easy to make my own. 

I am still a bit wary of using starter though.  I realize it replaces commercial yeast  in any recipe, but I get a bit confused by some of the directions I read in recipes.  What does it mean when they ask for a starter at a specific hydration?  And how on earth do I measure that?  Additionally, is there an easy way to convert a recipe that calls for instant yeast, or dry-active yeast, into one that uses a starter?

I still have a while before my own starter is even close to being ready, so I will be reading a lot about this until then.  I can't wait to use it!

Acidique's picture
Acidique

Hello Freshloaf patrons!

I've been lurking around the website for a while now, and I have tried dozens of recipes.  I LOVE THIS PLACE.  I truley feel like I'm at home.  I have been baking my entire life.  I began baking at my grandmother's knee as soon as I could.  She taught me a lot. Unfortunately she is no longer able to bake in her own home, so I inherited her baking tools and I am determined to carry on her tradition of wonderful baking. 

I have learned so much on this site already.  It is a pleasure to have so much information available, and the creativity of the people at the Fresh Loaf is absolutely inspiring.  I am a poor college student at the moment, but I do plan on purchasing some of the books I see mentioned most often.  I also wish to sell some baked goods, but unfortunately Montana laws make it a bit difficult to do so unless I want to only sell at the Farmers' Market.  I am trying to find a commercial kitchen to rent from time to time. 

Anyway, I look forward to learning much more.  It is so nice to find others that share the same passion as I do.  

Anyway, Just wanted to say hello.  I'll be posting pictures of my baking adventures soon!

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