Please introduce yourself and give us your feedback on the site!
Hello to Everyone ~
Having problems opening sourdough spread sheet - any help?
I live in Harrisburg,Pa. and am the Chef for the Harrisburg Maennerchor Club -
any breadbaking groups in the area contact me at above.
Opps not Dec. 31rst, 1969 - wish it was cuz I'd change acouple of things I did LOL
hi, just saying hello. i am new to baking and finally decided to join and get serious with bread and bagels. hope to learn and contribute what i learn to others. hopefully one day, my skill will take me out of my computer cubicle job!
Floyd,
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Sue, I read your comments and saw your bread pictures. I think your bread looked really good. I basically made this recipe(JMonkey gave me a recipe to follow and later told me that it was basically from this WW recipe in this book) and mine turned out great. Even my family was impressed. I add more butter and at least 1/4-1/3 cup of honey. It really helps, besides letting the "epoxy as JMonkey puts it" soak overnight. I know it takes some to get use to whole wheat bread. I actually have tasted sprouted bread and like it even better. I plan on doing that some tim
I have watched several videos concerning the Frence Fold and have some questions. I thought the dough had to have the right texture in order to stop and put into a bowl to rise? This doesn't seem to show this, it seems to show the opposite. I would like to do this technique, but I am trying to get consistency with the "feel" of the dough and I can't see how the French Fold works. I do the regular Folds and they work out well for me, but I am not getting the French Fold. I tried a recipe that called for using water to knead with instead of flour, today, and I ju
Only discovered the site a couple of weeks ago, and am just so glad to have found this passionate little community.
I'm an American/Australian living in a little village on the Thames river, in Oxfordshire, England.
My bread ain't great, and it sure ain't pretty, but, damn, it's good!
Getting better with y'all's help.
Thanks, Floyd, for the site. If you're ever nearby, let me thank you with a loaf and a homebrew.
I've been baking for a long time, but just recently got into baking with my own sourdough starter. My starter is 6 months old and I've gotten many tips for keeping it alive and baking with it from this site. I wanted to get back to my roots and bake bread the way my ancestors did. Creating the starter and baking with it is a fulfilling experience.
...is that there are more bread recipes that I want to try out than my wife and I can possibly eat, even with some help from my mother-in-law.
Colin
Hello, everyone.
I have been baking bread occaisionally for a number of years, but have gotten serious about it in the past few months. I have Rinehart's Apprentice book, and have found the Internet to be a good resource.
I did Floyd's Rustic Bread recipe last weekend, and it worked really well.
I look forward to reading the ideas and information here, and maybe contributing some myself, when I get to that point.
Colin
I just found & joined this forum. What a wonderful resource! We have a small (20 acre) homestead. I take care of things here while my DH works as a over-the-road truck driver until the homestead is self-sufficient & income generating enough that he can leave trucking.
We are fairly simple, plain, living in that we grow or make most of what we use. I also work from home, using sewing and other skills to make homespun and some clothing that I sell.
