The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

probably34's blog

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probably34

I made a batch of pain a lancienne out of bread bakers apprentice last sunday and put it in the fridge at work. I forgot about it and wound up baking it yesterday, which was saturday. The bread still sprung fine. It surprisingly wasnt that much more flavorful.

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probably34

How do I upload pictures? It always says upload failed

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probably34

Does anyone have a really good yeasted rye sandwich bread recipe that they would be willing to share?

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probably34

I've just started experimenting with sourdough. I have an active rye starter and wheat starter. anyone have any really good formulas?

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probably34

I've been having trouble developing a gluten structure in rye breads that will will hold up. The surface of the dough cracks and splits. Anyone have any pointers?

 

 

 

 

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