The real deal.
I'm making the basic "Classic French Bread" from Reinhart's Artisan Bread Every Day and realized that I used Red Star Active yeast instead of Rapid yeast. Does this just mean a longer proofing time or ??
Thanksgiving is not going as planned; I'm stuck here with a sick and cranky wife. I made this bread to have something to do more than anything.
I used the Anadama formula from the BBA; with a Southern turn. I substituted stone ground grits and cane syrup.
The grits came from an acquaintance of mine that operates a mill. The next time I see him I plan to inquire as to what kind of wheat he has. Here is a good article about Mike and his mill.
I baked a bread today. Not exactly as I would normally, as I baked with my room mate's boyfriend, who is an "artist". Meaning, he's very spontaneous and would for instance never use measuring cups or scales. He loves my bread and was very eager to learn some of my skills. The only obstacle: this "scientific" way of baking just doesn't suit him.
How do you deal with people who would like to learn from you, without ever being willing to measure things, follow times ...?
I've been having great success using a 100% poolish fermented for 16-18 hours prior to final mixing. However my loaves leave a little to be desired in terms of final rise and volume. It occurred to me this morning (too late to do anything about it for today's batch) that perhaps too large a percentage of my flour was prefermented. A little quick math tells me that the prefermented portion represents 55-60% of the total flour. The yeast may just be running out of raw flour before they have a chance to lift the final rise. Am I on the right track?
Hello, i'm from Italy and next month i will fly to NYC for a short vacation.
I would like to start sourdough bread and i'll buy a sourdough culture to be ready when i'm back home.
There are several types of sourdough starter (french, sanfrancisco..) , wich one could be considered the most flavour and easy to mantain ?
It's important to buy cultures with no flavor additives and absolutely no Baker's yeast inside.
You know any place in New yORK ?
Thank You.
Hello,
I recently started baking out of Reinhart's "The Bread Baker's Apprentice" and am looking for some advice. I'd like to make his Cranberry-Walnut Celebration Bread (page 154) but I do not have any orange extract or zest. The recipe calls for 1 1/2 TB orange extract.
I am looking for tips @ all levels and stages of large volume home bread production.
Thank you!
HI I have been making this bread posted by ryeaskrye, I love it and the results. Latly i have been adding rye flour. Last batch @25%. Getting closer to the rlye I like. I have no dreams of getting the rye bread from 1970's Buffalo, NY but......... Ok the Q. now is if i push the rye % up to 33 what to change? Water,kneading? Again thanks to all the great posts and info. Patrick from Modesto
Hello,
I'm curious what yall might be baking for thanksgiving dinners.
I was planning to bring some whole wheat sourdough, some baguettes, and perhaps a challah :)
I guess some rolls might be nice, but my cousin is bringing some biscuits, so I think that will cover the little guys.
