Anything else that you want to post here that doesn't seem to have a home
Toast the old-fashioned way, YUM !!! :)
From PBS Digital Studios (as seen on Facebook), the making of a fresh piece of toast for a mere $4.00
A friend has asked if it's possible to freeze a block of fresh yeast without killing it. I think I tried once, but it turned into a useless liquid. I've frozen dough, but even that loses some of its spring.
Can anyone advise?
I should think that freezing dried yeast might work.
I have searched through my manual, but I can't find the answer to the actual size of loaf this machine makes. I also have an older DAK Bakery that makes a one lb. loaf, I thought. The two look identical, but in other recipe books, it says a 1 1/2 lb loaf uses 3 C of flour. Most of the DAK recipes call for that amount, even thought I thought it was a 1 lb machine. I wanted to try some of the recipes from The Bread Machine Cookbook II, which includes ingredients for 1 lb, l 1/2 lb & 2 lb machines. Does anyone know if this is actually a 1 1/2 lb machine?
I am a student at Nottingham Trent University currently working on my dissertation project which focuses on developing a new business idea for an Artisan Bakery! It is something different and i need to measure the amount of interest in my idea. I am looking for individuals to help me out and give 3 minutes your time to complete an easy questionnaire! Hope you may find my ideas very interesting :)
You can access my questionnaire on: https://tiffany20.typeform.com/to/unqnf4
sorry I was not around for a while.
My healt was not to good and 2 of my sons where in a car crash, one got away with whiplash and bruises, the other one was on the ICU.
Both are doing fine now,well, one is still wearing a neckbrace , he broke a vertabrae in his neck, his ribs * all where broken in 2 places and needed to be set as they where all out of place.
His lung was punctured and his liver was injured * the liver was a minor injury and heals itself. phewww *
Now I am back and in the mood for baking.
I've been having so much fun baking. I've learned a lot from the people here, I'm so glad I found The Fresh Loaf! In just a couple months I've gone from bricks to beautiful delicious artisan loaves. Well, mostly. I still have a lot to learn--last nights loaf was overproofed, but still delicious.
Predictably, as a designer, I wanted to show off my new sourdough skills by designing a shirt for me to wear. I thought, I want to wear it, maybe other people do too. And... the project kind of expanded.
I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much?
Never used a proving basket before.