Good morning all !
I'm new to bread baking and to this point have only produced basic loaves. I find baking to be most enjoyable but do lack the knowledge required, to improve what I make. I have read a fair amount on TFL and learnt some and thanks is given.
I am interested as a home baker in some of the science behind the subject and as such, considered the following two books Bread: A Baker's Book of Techniques and Recipes which vs The Bread Bible by Rose Levy Beranbaum.
KosherEye.com is delighted to announce that we have posted the winning recipes for the Red Star PLATINUM Yeast Sampling/Baking contest. We received so many great recipes...there are a lot of fabulous bakers out there! Please visit with us and view the 3 winning recipes selected by Red Star Yeast.
We thank members of the Fresh Loaf who submitted recipes.
I'm trying to bake something in my oven but its not coming out like it does in the store. I want to replicate the way they cook in a gas oven in the store, which has the gas cooking from both sides of the oven. However, my home oven is electric and has three options, Bake, Convection, and Broil.
My questions are:
Hi, my name is Edwin. I am not a professional baker. In fact I work as a translator and writer. But I've been experimenting in bread baking since late 1990s. Recently, I wrote a kindle ebook based on my experience called
Hi, I am having a huge problem finding ANYONE in my area (Orange County, NY) who has any idea what I'm talking about when I ask for unglazed tiles, like the quarry stone I've heard so much about on this website, that is suitable for baking. I am currently working with a Pampered Chef pizza stone, and while I have to say it has taken quite a bit of abuse and held up well, it's not suited to my needs. First of all, it's round, and fairly small (24" diameter I think), which limits me, and is very frustrating.
We 3 sisters, gmabaking, gmabaking2, and gmagmabaking2.... have set up this schedule to finish bake testing the First Edition of the ITJB Cookbook. The schedule enables us to finish the book by the end of the year. It is our hope that many of the ITJB Challenge bakers will join in and bake and post and share their stories... our first week is posted under 3 gmas ITJB-ing Week 1... It will be fun to see how the bakes come out and to learn from the many very experienced bakers on this site.
We 3 gmas are still working our way through the First Edition of ITJB - determined to learn all we can from this great resource. This week we baked Eggless Water Challa on page 35. Below are the pictures, as with the previous two semesters we had fun comparing our pictures via texting. Helen (gmabaking2), did the traditional shape and braiding so I will start with her photos.
Any fellow TFLers know of any good baking classes in the tampa bay area? I am really looking forward to progressing my skills in baking. Thank you!