The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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108 breads's picture

Vermont bread story on US National Public Radio

August 21, 2014 - 1:33pm -- 108 breads
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NPR story about a wood-fired oven, a sourdough starter, a couple who is retiring (he's 90 and she's 73) and baking bread for a Vermont farmers market for 37 years. This is so sweet on so many levels. I want to inherit this oven and the schmatte technology. So great a read (or click and listen to the story). http://ow.ly/AAqJv

mmelaprof's picture

Bread with peaches in it

August 5, 2014 - 5:16am -- mmelaprof
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We were traveling on a divided highway traveling east to west in Vermont and found a lovely country store that sold maple syrup and bread with peaches in it, among many other delicious items.  I have been searching for bread with peaches in it for years.

Does anyone have a recipe for yeast bread that contains peaches?

 

luvsmebike's picture

bakers bread

July 29, 2014 - 9:42am -- luvsmebike
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hi all. been making bread of and on for awhile now, but there is one thing that eludes me.

when I make my bread I get that lovely smell we all get when making our bread,

when its done and I smell my loaf warm or cold it does not have that smell like a loaf you would get from a bakery.

why is that!  it tastes fine and im happy with my results. but just wondering why it don't have that smell.

 

Oink Oink's picture

Chad Robertson and Samuel Fromartz - Live in San Francisco!

July 24, 2014 - 2:29pm -- Oink Oink
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Hello Everyone:

I love this forum and joined specifically so I could share this great news with y'all:

Chad Robertson (Tartine) and Samuel Fromartz (author of In Search of the Perfect Loaf: A Home Baker's Odyssey) will be speaking together on September 12, 2014 at the Commonwealth Club in San Francisco. 

Nickdaugherty's picture

scaling of recipes

July 19, 2014 - 10:25pm -- Nickdaugherty
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hey everyone,

quick question here.  is scaling a recipe just a matter of percentages if you keep the measurements in weights?

example: if i have a recipe for 3 loafs of bread can.  can i scale up to a 100 loaf recipe so long as i use the same percentage ratio from the 3 loaf recipe.

any an all information would be greatly appreciated as i want to be as knowledgeable in this area as possible.  don't hesitate to post any other forum threads or websites with descriptive entries as i can also do my own research.

Thanks everyone

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