Anything else that you want to post here that doesn't seem to have a home
Hi Brazilian loafers (well everyone is welcome) :)
I just put together a little bread forum in portuguese. It's a working in progress, but already functional (I think) :)
The idea is to have a place to talk about local bread baking stuff, like our poor flour availability, for instance.
If you will, please have a look, and make suggestions.
There is almost nothing there yet, but perhaps it can grow, let's see.
The url for now is far from ideal, if it take off we can change it later.
While in Costco this weekend, I noticed an end cap display of "shelf-stable" baguettes to take and bake at home. These were at room temperature, mind you, not frozen. The "Best by" date, which isn't in the photo, is in February of 2017.
I didn't stay to read the details, nor did I buy one to try out, so I can't say how they might taste. Let's just say that I don't have high hopes.
When I bake white bread my loaf is light and airy. But I want a more dense texture. What's the answer to this. My grandmother always had what I wanted. Any suggestions would b appreciated.
I have a very established sourdough starter using un-chlorinated water and unbleached organic flour. However, I only have bleached bread four in the house to bake with at this time. I'm not sure if bleached flour would destroy everything once I mix it all together. Is it worth the risk? Has anyone tried this before? Thanks!
I'm new to the hobby and was drawn by the lure of a good, homemade sourdough. I brew beer at home, so fermentations don't intimidate me. I have a nice, healthy sourdough starter, so I'm good there. I purchased Forkish's FWSY and tried my hand at the Overnight Country Blonde. It didn't go well.