Thanksgiving is nearly upon us, and I am wondering what TFL-ers plan to bake for the holiday weekend?

Any special recommendations for old favorites or fresh new ideas? 

I'm thinking of baking some old-fashioned soft white (southern style) dinner rolls, but have yet to choose a recipe (any thoughts?).

Then what else?  Of course, a good sandwich bread for the day after? 

And...there must be a few knock-out recipes you're going to try?

Let us know what you're planning! 

Thanks!  (gobble-gobble!)

i love to cook and can follow a reciepe pretty well. i normally cook main courses like meats and stews and such but i remember a neighbor cooking some zuccinie (spelled right??) bread years ago that was soo good. id like to try baken breads and stuff but dont really know sher to start.

the rookie

I've got two loaves that are just out of the oven, that stretch the length of a two loaf, Italian bread, perforated bottom Chicago Metallic pan. The loaves look fine but there's a problem. These loaves are already spoken for the hospital auxiliary bake sale tomorrow. My wife, who volunteers at the hospital, suggested that I donate something for this sale.

I have acouple of sandwich loaf bags that a supermarket bakery gave to me but they probably won't be quite long enough, Any suggestions?

I apologize in advance for asking, but I am at a loss here...

a couple of weeks ago my computer started showing the messages in this forum in some kind of extended format, so that I can never get a single line IN the screen, I have to keep moving the scroll bar at the bottom to read it all.  Very tiring.

Does anybody know if "I" made something wrong in some setting?

(quite possible)

Thanks

I have purchased a scale for measure flour years ago and thought that I would help me be consistant in my baking.  The problem is that not all flours seem to be consistant.  I've gone to web sites and found a chart for converting cups of flours to grams.  Whole wheat, white flour, bread flour but when I do the math and purchase a bag of KA whole wheat, look at the weight and how many cups are in the bag, the weight is different.  Is there a accepted standard of flour weights out there?  WW is so many grams, AP is so many grams or do the flour companies say our cup of flour wieghs x many grams?  I hate measuring flour by the cup and am finder it hard to find a good method of converting cup to grams with all of the inconsistancies.

Mark

I have seen several recipes in the forum where liquids and solids are both measured in ounces.Is the flour in weight by ounce or volume by ounce in these recipes?Or does it vary? It would be helpful if people would make that distinction when a recipe is provided-"All solids measured by weight" or use grams instead of ounces.

My mother came by today and brought me her October 5th copy of First Magazine.  She was pleased to share with me that it had an article about the healing powers of bread.  Baking as stress relief.

The important point is that a sidebar directing readers to online baking sites lists The Fresh Loaf first.  It's like seeing a friend mentioned - very fun.

Marni

After reading an article describing the lifestyle of a rural artisanal baker...how he used local whole grain fresh groung  flours.....fresh well water...etc....I brought home some "Mountain Valley Spring Water"  to use for my starter and bread formulas.  I thought I was making the best pizza in the world, but my crust has improved with the water.....My "Whole Wheat Pain au Levain" using the bottled water was my best sourdough effort to date.  The Mountain Valley Spring Water even comes in glass bottles, but I'm just using it for bread, so it's affordable.  I'm interested to see how feeding my starter with this water will result.  It makes sense....water is such a big percentage of any bread formula......

I brought a loaf of my "Whole Wheat Pain au Levain" to some friends..........his comment was that his sister used to make some "heavy" sourdough bread....they were surprised with my efforts.....and even the kids said...this would be great for sandwiches.

I've often read the term"creamy"used, talking about the quality of a good crumb in certain breads. This word has never really made a lot of sense to me, but I assume it's a metaphorical descriptive, like when people talk about wine having "structure". I'm wondering if some one can take a shot defining the qualities of "creamy" crumb in more literal, physically descriptive terms.

I've on occasion gotten a crumb in some breads that was qualitatively different that what I usually get, and it has gone hand in hand with a bigger hole structure. I would describe this difference as springier, stretchier, and the insides of many of the holes having kind of a sheen to them. Is this creaminess?

Has anyone tried the Pure Komachi 2 knives?

I love their original tomato knife and the bread knife is stellar, or would be if it were an inch or so longer.

The series 2 knives look even tackier than the originals & are about half the price. I was wondering whether the quality has changed.

Patsy