Here's a Canadian's first attempt at corn bread. It turned out extremely well. I baked them in a stoneware dish that has spaces for four loaves. The other two were promptly eaten with dinner. I wrote more about the recipe here: http://jeremyskitchen.wordpress.com/2008/05/04/corn-bread/ Any suggestions for my next baking project? 

I'm from Germany and have always made my own bread. Since I moved to America 3 years ago I have always wondered what exactly Artisan Bread is? What makes bread Artisan?
It's just a question that's always foated through my mind. Maybe you can help me out.Martina

one hour podcast with some neat tips on the prep and the baking process.

Hey there, In the spirit of JMonkey who has nudged the fresh loaf in a sticky bun direction, I'm putting up video #4, "Sticky Buns". It's more of a recipe specific type of video, not really a tutorial, and without commentary. It's a little different than the others, but maybe you'll find it inspirational enough to make some. Hope you like it. -Mark

The next video will be on ciabatta.

Hey there everyone,

This is the *new and improved* version of the kneading and folding video I posted a couple of days ago. As per some of your suggestions, I addressed the volume levels, intro commentary and video angles. I like it a lot better, and I hope you do to. In addition, I used Hamelman's multigrain dough this time, instead of whole wheat. (Floyd, could you put this video on the first thread also instead of the first video? I removed the first one already from YouTube- thanks in advance). Next video will be on shaping.

-Mark

This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.

Hey there everybody. I just made this baking video http://youtube.com/watch?v=QfaXbn5HpAY and put it up on YouTube - a little blurry, but I'll try putting a clearer version on our bakery site later. It's a 'how to' without the commentary (if a picture is worth a thousand words, then a video must be worth...). Anyway, let me know what you think, and if you'd like any other topics addressed in my future videos. The next one will be on kneading and folding whole wheat dough. Thanks!

Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...

David

Just found this word "fingerspitzengefuhl" (Imagine an umlaut over the 'u') in, of all places,  Dutch flower bulb catalog. It is a German word mening "the feeling in the tips of your fingers." It is used by bulb growers to describe the way they tell when daffodil bulbs have been properly dried -- "matured," is how they put it -- for shipping. (Hint: The big box stores get 'em way too early.)

Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.