I've been reading this site for a little while. I'm an amateur baker, started last year. I'm so interested in it and some of the science behind it, I started this blog
please take a look and tell me what you think! I'm trying to make the best bread that I can, and I emphasize a lot on beer relation in bread. :)
But whenever I'm stuck, I come to this site to find the answer!
Hi: I’m looking for a way to increase the lift in my home-baked po-boy loaves.
I’ve been using this recipe, from NOLA.com; it’s based on Lee Bailey’s great recipe:
Please join the Chicago Amateur Bread Bakers for two delightful and educational events in March:
Sunday, March 13: "Demo with Baker Renaud Hendrickx: Croissants, Belgian Country Bread, more..."
Sunday, March 20: "Homemade Bread 'Taste-and-Tell' -- This Month's Focus: Basic Scoring"
I am new to the forum. Does anyone have a recipe for chocolate cherry bread. I discovered this artisan bread at Zingerman's bakery not long ago and would love to reproduce this at home. Has anyone figured it out ?