Over the last few years on & off I try to make corn muffins or corn bread, I have purchased some good ones but never could bake a good one, either they were to cake type or too dry and fell apart, not much flavor, Wonder if any one here has conquered a good corn muffin or corn bread.
thanks
Chet
Deleated by teketeke It is moved to Baker Blogs.
Hi everyone,
this is a last ditch appeal for help! My girlfriend and I are staying with her parents for the weekend, and we are supposed to bring a cheesecake to a dinner party on Sunday. I wanted to make the cheesecake from Suas advanced bread and pastry, however I forgot to pack the book before leaving home! I was wondering if anyone out there with the textbook would be willing to take the time to write out the formula and proceedure for me an send me in a message. I realize this is not a fun task, but it would be hugely appreciated!
thanks in advance,
Ben
Updated 9/29/2010
Updated: 9/15/2010 I want to introduce Edwin's recipe( pipo1000) that is absolutely phenomenal.
http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/
Next time, I want to try dragon trail pattern for my baguette. That is fantastic!
I just have removed my bread from the oven. I baked in Romertopf for the first time. I oiled the pot but I can`t remove the bread from the pot . Could anyone advise me in this matter? I would be grateful . I baked another one in cheap oven safe pot and I removed the bread easily.
This gift certificate was given to be spent on me. Not the kids, not for 'needs', but for what I want. They know I love to cook and bake, so they would love it if I spent it on some toys for the kitchen.
Over the weekend I decided to crack open my new copy of Peter Reinhart's "The Bread Baker's Apprentice" and branch out from my year-long self imposed focus on perfecting a few selected artisan bread recipes. I really wanted to try a few high hydration recipes to get more comfortable with them. Rich Man's Brioche looked and sounded pretty exotic, so off I went to buy the truckload of butter called for in the recipe.
What is the scoop on rice flour for dusting brotforms? I just milled some rice & I am unsure what to do. I sure that I read somewhere here that rice flour is mixed 50/50 with all purpose flour. I cannot find such a posting now. Is this the case? Or should I just use it straight up?
