Bee18's blog

Hi everybody,

I just checked if the address of my blog has been activated by Google and it's a big yes.

sorry to the members who had tried several times to reach the blog and had been put in front of the desagreable note that the blog didn't exist or has been removed.

So the address is the one I wrote down yesterday : www.glutenfreeryebreadsandbee18.com

I'm still looking around to learn more about this gluten free or low gluten and the water yeast which can be a good thing for those who are also sensitive to commercial yeast.
My next try will be to build a SD from Spelt flour and go through the recipe of Breadomania. For the ones that have not the Celiac category sickness but only a kind of intolerance it might be a good solution to have a bread as close as possible to a white bread and be able to make sandwiches with it.
I'll let you know through the blog where I will upload the photos of the result.

Bea

No more blogspot, as my blog have been removed for a reason that I cannot understand. I still can fill posts and still can find my list of posts. I'm like still existing as far as to edit new posts and suddendly dead as nobody can be able to see what I'm trying to send to the air. This is the most incredible saga I ever had.

Too tired and upset to look further for help, I decided to transfer my blog to the Domain/Google Host and to pay $10 a year (if you pay surely it should work better ?) and of course I changed my URL. This time it will be

www.glutenfreeryebreadsandbee18.com

For the members who had took the time to search for my baby blog and will want to follow my adventures with this Gluten Free baking it's a little change that will hopefully make it work finally. Hold your horses, and wait few days before trying this new link. It won't work immediately.

Thanks to Ron and Pamela my water yeast is working well and I'm please that Pamela got to the conclusion that one kind of water yeast is enough to suit any bread you want to do. I'll stick to my apples/sultanas formula.
True my SD rye is feeling better when I feed it with flour and water yeast. So why not ? I don't think that at this stage I will try to make a bread with only the water yeast.
I will keep on making levains following the last calculations he gave and may be I will make a white levain (as he recommanded) for my rye bread and then put more rye flour...

Anyway I will see my Computer Ing. next Saturday and try to find with his help how to get this Bar upon that window.

Bee

Hi everybody,
Since the buttons don't want to appear when i'm writing my posts at TFL I continue to upload photos on my blog. Sorry that you have to go there but I don't have any other choice.
To find my blog the best way is to type Bread and More Bread mock rye bread gluten free. it should bring the right page and then you will see my address breadsandbee18.blogspot.com
i cannot find another way to bring the right page. From there you can see all the posts I had posted from the first one about rice sourdough - may 2011. as well as all the photos of the breads I done since.

I have done a water yeast from apple sultanas and dry apricot, it very much alive, i already used a part of the water in my breads and to feed my Rice SD and my Rye SD and the growing is phenomenal.

i'm going to try and use different combinations of GL Free flours like this one that is very high protein :
1 1/4 cup of soy flour or chickpea + 1 cup of potato flour + 1 cup of Tapioca Flour + 1 cup of Brown Rice Flour.
after mixing them together you use the quantity you need in the recipe you follow.

I will post the photos and the results of all my attempt and again I invite you to find my blog and have a look.

wwwbreadsandbee18.blogspot.com

I want to thank all of you.
I downloaded Mozilla Firefox. I try to find my blog through and found it just under its address but not exactly as I designed it, which is not important as long as the photos and the text is there. I tried also through IE 9 (I updated)
and found it, the title BTW is Bread and more Bread.
If you can find it please can you send a comment through it so I can see how it's working back to me.

I still cannot make appear the bar, above this with the buttons I need, although I have now this " disable rich text " mention but it don't move to anywhere when I click on it.BTW when I click on it I got the mention javascript void (0) ???
anybody knows what to do ? I look at my programs and could see that I have Java 6 updated 22. I haven't got any new message asking me to update.

Until this problem won't be fixed I will use this spotsblog to allow TFL members to see photos when I have ones to show.
I really hope that at one stage I will over come the difficulty of loading pictures on TFL because this site is so fantastic that I don't feel like blogging from another site. Let say that it's a temporary bandage....until better times.

I will continue to blog as before but will indicate to go to the other blog when it will be necessary.

Thank again to all of the members who tried to help so quickly. This is one of the good part of TFL, I say one because there are so many others as we all know. Thank to Floyd who had built it and gave to this, now international, community of bakers to meet and learn from each other.

Bee18

I'm so confuse and angry with this new blog, that I managed to open through Blogger/Google, that I can see when I sign in, that I know that the url address is the one I wrote down yesterday on TFL and that nobody can find when typing the url on a different computer.
I browsed the system for hours without finding a sensible answer to this problem, I upgraded my Internet explorer to the new 9,I'm desperate.
The TFL site seems not to be compatible anymore with my Win 7 as I cannot get the Bar with the buttons upon the comment box, nor in the create content.
Is someone there that know to deal with the registration to a different blog than TFL can tell me where I'm wrong?
hundred if no thousands of people are blogging upon the Internet, many as I can see have a blogspot address, why mine is not working. Should I wait several days until it will appear ? Is it like the first sourdough... be patient.... it will come ?
Sorry for the members I sent to watch my photos, if anybody want to give me an email address I will transfer them through my Picasa site.
Bee18

Hi everybody

Out of complete frustration, I decided to got around TLF site, after I realized that I could never get the bar upon the comments box and use the buttons. For some reason
clicking disable rich text or reverse don’t help as it did for some others who have the same problem I have.

So................I created a BLOG. I saw this little B on the Picasa button and it let me upload my photos after I created a blog through blogger. blogspot.com. And it was done. I then understood that I can put my address on the TFL blogs for the one who would like to see the photos when I’m posting something related.

I was surprised by my own adventure into something that I though reserved to people who have something really important to tell to the world.

Now the ADDRESS is wwwbreadsandbee18 blogspot (not very smart title but easy to recognize for you who know me under Bee18.)
I checked the address several time in the Google bar search, ½ hour ago and it works.

Please let me know if you cannot get it. You can find there the whole story about the GL free experiences I did the last 15 days, with photos.

The result, for those who don’t have patience to wait and try the blog, is very good.
The bread looks good the flavor is good the oven spring was fantastic, the sourdough
began to strongly kicked after 12 days and the comments from Mini. I read about 2 dozen of different recipes on a lot of sites in English and French before I made my mind what to do.
Thanks Ananda for the recipe and the method to use.
Thanks Mike Avery from “sourdough home” bread tips blog/site.

Please place comments on the blog so I can see how it works. I will try to make it more attractive, but I need time to learn the functions.

Bee18

Hi everybody

That it's! now that I know how to pin my photos I can try and write my own blog !  after one year on TFL it was about time. My thanks to Ananda who helped me to sort the problem photo uploading.

Until now I was baking rye bread using the method of no knead/dutch oven bake. My recipe was based on approx. 200 gr. Rye SD, 400gr water and 600gr bread flour, and salt. Sometime I would subsitute 50 or 100gr of bread flour for Rye flour to make the Rye flavour stronger. Once I mixed 75gr. of Zäthar (mix of thyme, olive oil, sesame seeds and other herbs imported from Jordan or Lebanon) the bread turned green and I didn't really enjoy the flavour result..Although I like Zäthar very much with pitas or sour white cheese named Labané in arabic, humus etc...

I'm limited with the bread I can bake as my oven is not working properly and burn every thing on the back side, which mean that I gave up trying to bake baguettes, bâtards or any bread on the open. No white bread allowed as my partner has diabete. Our diet is very strict about what is good for him ( which after all is also good for me..) and the bad stuff is out. Not that we lost weight with all the bread we are eating!

Lately we began to buy Pumpernickel made after a Dutch recipe, it's almost black and sliced very thin, it's wet and pretty sweet... A piece or two without anything on it and you feel full enough to go from breakfast to lunch. This pumpernickel reminded me that in my younger years we were buying Jewish Pumpernickel bread in Paris and it was not at all the same. I looked at TFL under pumpernickel and found the recipe by Greenstein reviewed by Dsnyder. After I resolved the problem to find cracked rye which was not very easy since the last 2 years the crops of rye had been very small in Australia, but I got Rye in grains or berries and I crushed the quantity I needed in the coffe grinder : the only one of my grinders that doing it.I ground it very shortly just to crack it and some grains stayed uncrushed. I then put this in water and leaved it for the night. The next day I took the extra water off and after about 15 minutes of draining I weighted the rye to know how much water it had taken in (thanks again Ananda for the tips)and could adjust the water I needed to add.

This is a second try, with the quantities indicated by Dsnyder, but instead of caramel powder I put 3 tablespoons of molasses which made the bread dark, but a bit too sweet for my liking. The bread is moist and very good. Next time I will reduce the molasses to 2 tablespoons or use barley malted extract which is not so sweet. I didn't spread any cornflour on the top to make tha glaze David did on his bread.Not feeling well I baked it in a bread machine, but next time I will bake it in the oven, in a tin, or in my closed cast iron pot.

The photos have been taken with flash and no flash : it's why the color of the bread is different, the real one is the dark. I even took one outside on the veranda trying the natural light..

The big difference in tast is that a normal rye is much more acidic than the pumpernickel and I liked this acidity, but the pumpernickel is really tasty..

with a bit of early sun on it...                                               no sun no flash = the real color

the crumb from short distance - you can feel the cracked rye when you eat the bread but it's soft and nice. you don't brake a tooth on it !

A rye bread baked few weeks ago                                  and its crumb, the color is not too bad even with the flash on.

Wow, the editing of this first blog  was a long journey for me! Bea