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.

My hopes are that this starter will be more active.

Kody

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

Hi all,
Question about baking temperatures.
Suppose we take two types of bread dough.
Dough #1. Typical French Bread  type of dough made with High Gluten Flour 100%, Water 68%, Yeast 1%, Salt 2%
Dough #2, Standard Hoagie bun or Dinner roll: Flour, Milk, Water, Eggs, Sugar, Oil, Salt
What would happen to both of these types of dough if they were baked at:
350 degrees?
400 degrees?
450 degrees?
    (I know the answer for dough #1 in this range)
500 and higher?
My main question is can I bake either of these doughs at 350 degrees?

Thanks

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:

http://www.livingdirect.com/Cypress-Ceramic-Charcoal-Grill-500-515/500-515,default,pd.html?mtcpromotion=GoogleBase%3EPatio_Garden%3EOutdoor_Grills%3E500%3E515&src=SHOPDISCOUNT

Oh, this one might just go on my Christmas list !

Anna

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)

can sift the milled flour to make white cake flours (meaning that it's capable of not crushing the outer layer into the flour making it too difficult to sift out to get a white flour)

can mill for a large family (meaning does not heat up or mess up with heavy use)

does not need to be cleaned

does not throw flour dust everywhere

has electrical and hand mill capability

lasts for 30 years+

does not need to be babysat (won't catch on fire or break with a distracted operator)

does not have quarks with getting odd sized or shaped grains stuck and cracks, or constantly needing to be taken apart to fix

low maintenance

less than $1000

can be purchased in or shipped to the U.S. without incredible waits, fees, or bribes, and with the knowledge that defective or damaged products will be fully replaced in a timely manner without uneccesary inconvenience

Any thoughts?