The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Cheshire CAT's picture

Urgent Gift for my Mum! - Need advice choosing between 2 types of Danish Dough Whisk

December 16, 2012 - 6:25am -- Cheshire CAT

Hiya, I'm looking to urgently a Danish Dough Whisk for my Mum's birthday. 

I'm in the UK, & so buying choice are limited (prices are generally way over the top). 

However, I've found these 2 whisks - but can't decide between them! 

This type: (the standard, more commonly available variant)

 

copyu's picture

Stand mixer query

August 11, 2010 - 6:13am -- copyu
Forums: 

Large mixers are very rare in Japan. None are offered in the major electrical goods shops, probably because kitchen space is at a premium. I saw a 'DeLonghi' in CostCo, once, [about $250] and recently came across the 'Bosch Compact' [about $400] in a baking supply store. That's it! CostCo Japan hasn't stocked any large mixers for the past 8  to 12 months

violet's picture

Hints on finding the right mill

November 3, 2009 - 1:34pm -- violet

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!


I'm looking for a mill that can accomplish the following;


can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.


does not heat the flour (over 120 farenheit)

Erzsebet Gilbert's picture

Winebaking Part II: what happened?

October 11, 2009 - 4:57am -- Erzsebet Gilbert

A while ago I posted a question about the possibility of baking with wine - whether it could be done, what the tricks might be, and general anybody-know...  I received so much helpful tips about procedures, and recommendations of the Vinafera wine flour, and links and ideas.  User yozzause had the excellent idea of adding wine to a recipe I was familiar with, and using a starter, so I finally, finally worked up the guts to try that...  

Erzsebet Gilbert's picture

A winemaker wants to be a wine-baker....

October 1, 2009 - 4:53am -- Erzsebet Gilbert


Hello, everybody!


So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:


Erzsebet Gilbert's picture
Erzsebet Gilbert

Hello, everybody!


So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:




Naturally, in gratitude I've baked him lots of bread.  We're not quite done, but in approximately two weeks we will have (for $50) 150 litres of red wine!  Which leads me to my question:


I've seen and read a number of beer bread recipes.  But obviously, we've got plentiful wine...  Are there any breads which call for a splash of wine in the dough?  It seems like it would be possible, but I've never seen any; I'm still a student baker, so I don't know if there are any chemical or taste-related reason for this.  Does anybody know, and if wine bread exists, any ideas?  


Thanks!  


Erzsebet


Also, if anybody is interested in other pictures and a diary of our winemaking process, it's on my blog - http://erzsebetgilbert.blogspot.com

Fence's picture

Advice needed on recipe.

August 17, 2009 - 7:56am -- Fence
Forums: 

Hello everyone!


I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me some advice and any critique is welcome!

boule's picture
boule

I am an enthusiast who has been baking for a bit over a year now, mostly with sourdough. I started because the bread I tasted in France was so amazing and different to what I am used to in South Africa. I will be visiting New York City for a few days soon and I would like to visit any artisanal bakeries that would be willing to let me spend some time there to observe. Any suggestions would be appreciated.

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