I finally found some sourdough starter at a health-food market while on vacation.  I had to buy some even though I am gluten intolerant.  Here's the question...

If I build on this starter for a while with gluten free flour, how much of the gluten will remain?

I really miss baking bread...hell, I miss regular bread.  The gluten free stuff sold in stores is (1) expensive, (2) really dense, and (3) doesn't taste that great unless heated.

Thanks,

Stephanie

I need some help here ... I made a nice beer poolish last night with the intention of baking a loaf today.  Well, things got in the way and the loaf just ain't getting baked until at least tomorrow.  The quesiton is: how long will a poolish sit happily in the refrigerator before it gives up the ghost and refuses to play the game anymore? 

Hi all,  has anyone tried to copy the Thanksgiving "Stuffing Bread" (I think it's called)  that Great Harvest makes around Thanksgiving?  I would love to get my hands on that recipe!

Thanks!

I’m new here and a few weeks ago I read a thread about making bread. The title was something like, easy as 1,2,3, could anyone direct me to where that thread is located, I can’t seem to find it again.

I just started trying to bake yeast bread a few weeks ago.  So far, my couple of trys at baguettes have been huge failures.  I'm pretty sure it was the flour I was using, soft wheat biscuit flour. 

I got some King Arthur flour and have using that to make sandwich rolls and they are coming out pretty well.  I made these rolls this afternoon and mixed up a batch of starter to try the baguettes again in the morning.

The rolls have been flattening out on the baking sheet, these did not.  I assume it was because I used the parchment paper?  The dough seemed the same, it kind of makes sense to me that the dough can get more traction on the paper.

The only reason I used it was because my wife complained about having to clean the sticky oil off the baking sheet.

12 3/4 ounces all purpose flour

2 tablespoons dry milk

1 tablespoon sugar

1 1/4 teaspoons salt

2 teaspoons instant yeast

8 ounces warm water

2 tablespoons melted butter

Makes eight big buns or one 4.5 x 8 loaf.

Mix all together and knead by hand for 10 minutes.  Let rise in oiled bowl for an hour (mine rose way over double) form into eight rolls and place on sheet pan.  Cover and let rise for an hour.  Bake at 375.

I formed them the way I saw someone doing Kaiser rolls.  Press ball of dough out into a circle about the size of the finished buns and then fold the edge over to the center and press it down. Repeat 5-6 times around the edge. flip over and press back down with the palm of hand.  Bake with that pleated side down. 

Looking for a little help to recreate this bread.  The bakery near our house closed, and I am sorely missing this bread.  It's a sweet round apple bread with a chunky, dense streusel topping.  It's a yeast bread (though interestingly, yeast is not among the ingredients!)  I found the ingredients on one of the GH websites (100% whole wheat, brown sugar, applesauce, apples, water, corn sweetener, butter, eggs, dates, vanilla, salt, cinnamon, nutmeg.)  

Anyone familiar with this bread?  Any ideas as to how I can duplicate it?  Thanks!

I am new to the site and loving what I'm finding here!

I bought a bag of dry active yeast from costco in a few weeks ago. After I opened the package, I put the dry active yeast in a plastic container then leave it in the room temperature. I was wondering if that is the right way to store dry active yeast?

Hi all!

As the weather is turning I remember from growing up some delicious treats that my grandmother used to make.  I believe they are danish recipes, the first is Hoska a holiday loaf, enriched white loaf with dried fruit bits and cardamum seed, and rollaki (roll-a-key), which is the same dough made into crescent shaped rolls, but without the fruit bits or cardamum.

Has anyone ever heard of these?  The rollaki term may be made up, especially the pronunciation.  I will dig around for the recipe and post it, but, I would love to compare notes with anyone who has heard of these.  The shame is, no one in the family can make it the same as my grandmother used to, my aunt comes pretty close, my mom doesn't (o:

Rick

I made this recipe based on a few different ideas. Comments and suggestions welcome !

Any apple butter should be fine. I like no-Sugar added. I will also include recipe for homemade apple butter. 

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Cinnamon Apple Butter (No Sugar Added)

This recipe is made without any added sugars to highlight the natural sweetness of the apples and juice. You can use any apples you'd like, but try to pick a sweeter variety such as Macintosh or Jonathan; Granny Smith apples don't work quite as well in this recipe due to their acidity

Ingredients

• 8 Macintosh Apples, cored & sliced but not peeled
• 3 cups apple cider or apple juice (preferably no sugar added)
• 1 teaspoon lemon juice
• 1 tablespoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg

To make:

In the base of your slow cooker, add the apples followed by the spices, lemon juice, and apple juice. The cider should just cover the apples, but they shouldn't be swimming in it. If you need a little more, add it. Set the slow cooker to "low" for 12-15 hours. (I find it's best to get it going at night just before you go to bed; when you wake up it'll be just about done.)

Once the apples have softened, darkened, and much of the liquid has reduced, use a standard or immersion blender (or a food mill) to process until smooth.

If it's to wet set in sauce pan and simmer down until nice and thick.

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THE BREAD

I started with the dough from http://www.thefreshloaf.com/recipes/cinnamonrolls  but added some cinnamon.

Apple butter mix

• 1 - 2 Cups apple butter
• 2 medium apples Finely chopped
• 1/4 cup Old fashion oats

mix together in bowl

Dough:

• 16 oz all-purpose flour
• 10 oz warm milk
• 2 teaspoons instant yeast
• 2 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons Cinnamon

Glaze:

• Powdered sugar
• Apple cider

  Mix to glaze consistency.

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(Photos are of a Double batch)

Make the dough by combining all of the ingredients and kneading until smooth, 5 to 10 minutes. The dough should be tacky but not sticky. If it is too moist add a handful of extra flour. Place the dough in a bowl, cover the bowl, and set aside to rise until it has doubled in size (roughly an hour).

When the dough is risen, Degas on a flowered surface.

Start off by tearing off ping pong ball size chucks and rolling in hand then coat in each one with apple butter mix and align them in a bread pan.After about 2 - 2 1/2 layers Sprinkle top with Oats, chopped walnuts and some brown sugar then spray with spray bottle to moisten oats and brown sugar.

Cover and let rise until about to top of bread pan (1 - 2 hours)

Pre heat oven to 400 f and bake on center rack  about 20-30 minutes.

After removed from oven let cool and cover with light coating of the glaze.. Remove from pan and ENJOY!

And the Crumb

Whole Foods had a bread that reminded me of a Panettone but it was just in a bowl shape.

It was called Sicilian Bread.

Does anyone know if it is the same, but made in a bowl shape?

Thanks,

Angelia