Right, so about six months ago I was in Cambodia, in Sihanoukville to be precise where I happened to stay at a guesthouse called Thida's inn. Thida the lovely lady who ran it, was a rather good cook and one day someone said, "have you tried the chicken wrap?" no I replied, is that on the menu?

No she replied, someone showed her how to make it, he was south american I think, try it.

I did. I don't precisely know what she used to make it, a kind of magic I think, all I know is it's one of the greatest items of food I have ever tasted, I generally ate at least two a day and on balance I would love to make them again.

So one day I sauntered into the kitchen and said, thida, show me how you make your chicken wrap, which she did, unfortunately while I saw and video'd how she made the contents of the wrap, she'd premade the wraps themselves the day before and refridgerated them, she simply grabbed a precooked one, dropped it onto an ungreased hot plate and warmed it up. I asked her how she made the wrap and she said it was exactly the same as the pizza bases she made only thinner obviously.

So last weekend I decided to give the pizza base thing a go, I grabbed some recipes of the net (I never got hers unfortunately) did some dough, rolled some out and threw it onto a hot plate and... I made naan bread, well it certainly looked like naan bread, tasted nice, great, but not the magic wrap.

So I through the second one in the oven and I got.... pita bread! hurray I can now make naan bread and pita bread but no $*U%($ng wrap!

So I am after some advice, the recipe I used was basically flour, yeast, sugar, water, salt. I heated the flour and water before hand, chucked it alltogether kneaded it, let it rise for an hour then kneaded it some more, rolled it out and cooked it. So I'm wondering about some alternate recipes and if anyone has any ideas, would baking powder make a difference vs yeast? I really don't know, any help appreciated.

Rob

just had a friend request a tomato basil bread...she tasted one from a bakery a while back and wondered if I'd be game to try to make one (of course:)  Anybody out there made anything like this lately?  She also mentioned it was somewhat the texture of french bread, with tomatoes, basil and also some cheddar...she said it looked a bit marbled from the cheese?.....it would be fun to hear if anybody has some ideas for me....

http://cakewrecks.blogspot.com/

there are posted some of the best cake decorators have to offer BUT!!!

then there are these

I'm a little tea pot

short and stout

here is my handle

here is my....

http://4.bp.blogspot.com/_wGr8njEWjtI/SpiUPqFziBI/AAAAAAAAERI/B6Kc4Q2PzpA/s400/Heather+L+.+ow+.+teapot.jpg

what the .......

A while back a post was made inquiring for the best way to clean dough off of the bowls and utensils.

My father-in-law is in town for a visit and brought with him many family heirlooms, photos and such—one of which is a book copyrighted in 1916 entitled "Twenty Lessons in Domestic Science" by Marian Cole Fisher.

Lesson No. 20, Dish Washing

"Dishes with egg or dough adhering to them should be put to soak in cold water."

What is the difference between corn flour and corn meal?

I purchased some 100% stone ground whole grain corn flour.  I made some decent Breads with this as one of the ingredients.  My question is:

What is the differenct between corn flour and corn meal?  How different would my Breads have been, had I used the same amount of corn meal, instead of corn flour?

Thanks

after a brief (3 weeks maybe?) hiatus from sourdough ...I'm back at it again.....(fall seems to come upon me and then i am struck with baking apple dumplings, oatmeal spice whoopie pies, sticky buns, etc)   anyway, these are photos of my latest bake.....I just need some comments and suggestions here....here's the formula:(thanks to susan in SF!! i wish i could do it more justice)

50 grams starter (refreshed about 12 hours previous 10g:25g:45g as per Glezer--my house has been about 68 degrees)

204 g water

275 g wheat montana unbleached white flour

25 g www

6 g salt

2 T flax meal

Mixed by hand, rested 30 minutes-did a s&f, rose one hour,another s&f, rose another hour, s&f and let rise til doubled..shaped and put in linen lined container..Put plastic over all and refrig. overnite.  Sat at room temp for 2 hours then slashed with razor and baked 20 min. at 450 under cloche, then another 15 to finish it off...... Should i have gotten more rise out of this?  Or not?  with different slashing would i have gotten more expansion? Under or overproofed? sorry, i have a lot of questions and i've been really trying to play with temperatures to figure out what does/doesn't work....

I think my slashing needs some help?? .i haven't cut into it yet as it's still cooling......

I recently made a loaf of farm style white with cardamom that had an unbelievable crumb and moisture.  I over did it with the cardamom but it tasted great toasted with butter and cinnamon sugar.

I decided the texture would be great for cinnamon raisin bread.  However, I want to ad some oatmeal to it.  This is how I plan to modify the recipe below:

Add 4 cups of soaked raisins
Substitute 4T of cinnamon for the cardamom
Add 300 g (dry weight) of soaked oatmeal
Reduce flour by XXX grams??

How much flour should I remove?  Any other modifications required?

Below is the recipe I intend to use.

4 c boiling water
1-2/3 c instant nonfat milk
4 T butter
1 T salt
1 c sugar
1/2 c warm water
2 T yeast
Pinch of sugar
10 Cardamom pods (I used 1.5 tsp)
12 c AP flour

has anyone posted a comparison of various protein percentages in different brands/types of flour?  KA flour lists theirs, but many companies do not...I would really appreciate it if anyone here has some resources for me..it would certainly be helpful when comparing different "bread book" authors and which flours they use in their recipes....thanks!     cathy in WI

Hello! 

I was wondering if anyone could help me figure out how to reconstitute a dried starter. I dried my white starter and rye starter a while ago and I would like to use it soon. Do you have to soak it before you feed it? 

Thanks!

Leah