Please introduce yourself and give us your feedback on the site!
Hi there, I'm currently studying Interior Design. I stumbled upon this website when I was researching for a proper Bakery kitchen layout. At the moment, I'm not here to share tips and questions about baking but I need to research how to design a functional bakery kitchen.
I like eating pastries and bread though, and someday I'm going to try making my sourdough breads.
It's coming up to Shrove Tuesday on the 13th of February. This is known in the UK as Pancake Day. Was just wondering if you're interested in another Community Bake celebrating this day? The only rule is it has be pancakes. Other then that all variations on this theme would be welcome.
I'm Amanda, came here for some sour dough information and recipes. I can bake a loaf daily, but it's too much bread. I'm going to start offering some on FB in exchange for a bag of flour! Whole wheat flour is $6 for a 5 lb bag. That's a bit dear. My daughter wants bagels, so I'll make those today, or tomorrow. It's getting cold again this week, so the animals need checked more often, which takes time. I'm also looking for ways to make my sour dough bread more airy, less dense. I don't want huge holes, but more smaller ones would be nice.
Hi all. I'm a new sourdough baker and had a few good results (good not great). I'm in Australia and we're so far behind.
I started this journey because hubby loves his bread but has been told not to eat white bread after bypass surgery.
I figured sourdough would be healthier and was tthinking rye. Trying to judge when bulk fermentation is done is proving to be a challenge to a new baker.
Do I persevere with rye or is there something better. A recipe would be appreciated if there is one. Any help at all would be appreciated. Thank you.
Hey, my name is Trevor and I have been baking throughout most of my life. The past 4 years or so I have been focused on sourdough and perfecting that as much as I can, but I definitely still have a lot to learn.
Newbie here from Chicago,IL. I Just found the site and looking forward to learning all about bread making.
Steve
Experimenting with over proofing.
By deliberately over proofing, I have found that I can get a superlight, uniform crumb that is soft and delicious, with a crisp crust.
I am still experimenting with this. with my regular sourdough I make a 750g-800g batch which would normally give me 2 x 800g ish loaves. I baked the first loaf in my large stainless steel stewpot with a glass lid. It went wild and totally filled my pot.
My goal: A workable baking flour, Ground from egg shells
I joined this site and searched for the phrase: "eggshells" in different and various forms.
Couldn't find exactly what I wanted
Moderators, Owners, Group Leaders, please bear with my Zero Level Knowledge and my poor use of your jargon, vernacular and vocabulary. I'm sure it's second nature to you, but I'm brand new to all this stuff.
I have contacted two companies who make milling machines that one could keep in the typical home kitchen.
This seems to have happened sometime in the last month or two and I didn't realize it until recently.
When you add a comment to an existing thread, if you check the box at the bottom that says "Notify me when new comments are posted" and then "All comments" below that, you are supposed to receive email notification when new posts to that thread are made.
I am no longer receiving them.
On my account page, the "Receive comment follow-up notification e-mail" is set to "All comments", so that isn't the problem
