So I'm 26, soon to be 27 and for work have traveled to Europe a few times. I love how they always have fresh bread, GOOD breads to eat with dinner/lunch/breakfast. I decided I want to learn to bake breads. I have an Escali Arti scale, been using a pizza stone for pizza crusts for quite some time too.
I've experimented with steaming my own oven and it worked okay but I am looking at getting a new oven and want one that can steam my bread just right.
Hello,
I have decided to make a sourdough starter.
Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this
It has a consistency of thick pancake batter.
I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.
The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.
Hello everyone,
I am very excited to have finally joined this forum. I have read posts for the last month or two, and am finally joining. I just found my passion for baking bread about 2 months ago, and I have not stopped baking since! Every day that goes by without baking makes me sad :(. I currently am trying to perfect a stollen recipe and am looking for tips and ideas from experienced stollen bakers!
I look forward to sharing my passion and learning from you!
Andrew
The cat's meow ? I saw this awsome ceramic grill at Lowe's today. Talk about being able to bake with steam outdoors ! The inside was unglazed clay and offers many ways of cooking, steaming, baking, grilling, roasting and all with charcoal. The link here shows it from another vendor:
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)
