The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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greiggy's picture

Image upload help

July 30, 2015 - 8:40am -- greiggy
Forums: 

Floyd, I totally get that you don't want the traffic of large images on your server, and that FlickR/Photobucket is the way to go.

I've tried using links from both and the image resolutely refuses to show up. My photobucket link just shows as the URL link. The FlickR shortlink shows a tiny placeholder.

I'm used to using media online but this beats me!

simonewilliams's picture

Baking facilities for rent

July 27, 2015 - 11:03am -- simonewilliams
Forums: 

I have a small artisans bakery in Beacon New York. I currently attend 7 farmers markets, supply a few whole sale accounts and have a small storefront.  I am interested in renting my facility during our downtime which is usually in the afternoons.  Any interested?

kimlisimply's picture

Swiss Farmhouse Bread

July 27, 2015 - 8:06am -- kimlisimply
Forums: 

Hello! 

I hope everyone is having a great summer?

I am attempting to make Swiss Farmhouse Bread and was wondering if anyone else has tried to make it for I have a question.

I have soaked the raisins for the appropriate length of time and I am now making the first build which calls for:

bread flour 5.3 oz

raisin liquid, drained 3/4 oz

I have scaled the required amounts of juice and have added the flour.  I have attempted to mix to incorporate, but find that there is flour remaining at the bottom of the bowl that will not blend in.

rileyworks's picture

Traveling to Southern Italy and Sicily: suggestions?

July 22, 2015 - 11:32pm -- rileyworks
Forums: 

My wife and I are traveling to Southern Italy and Sicily. I am hoping to have an opportunity to share some bread baking ideas with the locals we meet. Has anyone been to an agriturismo or bakery there that they can suggest? Or other ideas to meet bakers there? I speak only some Italian and maybe less baking technical Italian. Thanks, Dohn 

Toad.de.b's picture

Gino's Italian Escape to Altamura

June 25, 2015 - 10:41am -- Toad.de.b
Forums: 

It appears that the final episode from the first season of Gino's Italian Escape is being rebroadcast on ITV in the UK tomorrow evening (26 June).  In this episode, the charismatic Britalian celebrity chef-entrepreneur visits Altamura where he tries his hand at shaping the bread, tours the WFOs, etc.

Would be molto buono if a UK TFLoafer could snag that clip and post a link to it :-)

Emerogork's picture

Bread Bakers of Connecticut: Unite!

June 19, 2015 - 6:06pm -- Emerogork
Forums: 

and please help me with my quest.

I need to identify how a pizza place in Middletown CT gets the flavor in their pizza dough.  I have mentioned this enough times that I think people figure that I am pushing this place but trust me.

I have had good conversations with the owners and they can't (or won't) explain it.  Maybe we can meet there to let me show you what I am seeking.  I really hope I can get some answers......

I have one contact already but maybe it is a community effort....  If nothing else, I may totally spoil you on pizza forever.... (:

 

The Bread Stone Ovens Company's picture

Dallas Texas Brick Oven Baking Class!

June 19, 2015 - 9:59am -- The Bread Stone...
Forums: 

HELLO!

WOULD JUST LIKE TO EXTEND AN INVITE TO ANYONE TRAVELING TO, OR LIVES IN DALLAS, OR SURROUNDING REGIONS TO LEARN THE ART OF BREAD BAKING, THE WOOD FIRED BRICK OVEN WAY :-) 

 

If you’re interested in our class, or even getting bread recipes- visit our website link

http://www.breadstoneovens.com/collections/wood-fired-oven-cooking-class

 

Emerogork's picture

Pineapple starter up and running, next step?

June 17, 2015 - 6:43pm -- Emerogork
Forums: 

In day 5 of a starter is bubbly measuring about a pint.

I understand that feeding is 50/50 water/flour but I do not read how much and how often.  Is it always purified water?

Is there any rule of thumb for how much starter to use in a recipe?

Is it true that as it reaches two weeks then one should either bake more or toss all except 1/4c and mix 50/50 flour/water to keep it going.  Again, how much.

I get the feeling that tight measurements are not all that important.

TMQ?

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