General Discussion and Recipe Exchange
Here is the recipe for the Quark Bread that I posted in the pictures forum a few days ago. This recipe will make 1 large loaf.
Plz need a recipe.? :-) need for breakfast in morn
A friend asked if I would make some loaves of bread for her wedding (there are others also being asked so I will not be baking it all).
The wedding is out of town and so I will need to bake the bread at least ONE to TWO days ahead of the wedding. I am going to try to bake it Friday morning as we need to leave Friday afternoon and the wedding is early Sat afternoon.
Has anyone tried it? Any suggestions for recipes? Since the formulas for GF flours differ, it would seem to me that the recipe matters. There's nothing on their website.
can anyone tell me that the abbreviation S&F in the Polenta pepita recepie stands for
Bold = what I've tweaked it too. To the right is old recipe i'm correcting for someone. I think they got a few things incorrect though, they got mixed up between tablespoons and teaspoons. And I don't know where they got that amount of yeast from. Any advice would be great!
1360 grams wholegrain wheat flour : Same
897 mls water = 897 grams : instead of 840 mls
4 teaspoons dried yeast : instead of 20 (how many packets is that?)
I'm looking for a recipe using Poolish in a bread that does not have so much water that it becomes too sticky to handle, and can be shaped into a boule that with enough surface tension will rise up more than out. Anybody out there have one? Please share. Thanks much.
anybody out there have any suggestions to making bagel flats or flagels as they are called in some places. I have searched all over and questioned bagel bakers in the metro NY/NJ area but its a big secret.
the ones we have had are probably the same amount of dough as a regular bagel but flattened to give more crust and chew. they are lumpy, not smooth and are wonderful for sandwiches as the filling does not squeeze out like a regular bagel. one place makes them so big they look to be about 10" across. Most likely put thru a sheeter.