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
Hi everyone,I am an avid baker and lover of anything baked. Currently I am writing a paper on the advent of artisan bread within America for one of my Journalism. I was wondering if you could just message me with:
-WHAT 1ST INTERESTED YOU ABOUT ARTISAN BREAD? -HOW HAVE YOU INCORPORATED THIS INTO YOUR LIFESTYLE?-WERE YOU ALWAYS INTERESTED IN BAKING? -WHAT MOTIVATES YOU TO COME UP WITH NEW RECIPES or DO YOU PREFER TO STICK WITH THE TRIED AND TRUE? (please add your name, state and the bakery you are affiliated with- just so that I can get all my sources right)
This is my first bread book and I find his way of making the dough is really easier and make the bread softer by giving more air to it comparing to the conventional way of kneading. It is less tiring too.
I have just started baking bread for over 2 weeks and now addicted to it that I am almost baking every other day. I even baked in the chalet after a day of skiing.
Ok, I have an idea and I'm looking to see if anyone else agrees. I have a KA mixer and make alot of wheat breads from my fresh milled grain. My dough has a tendency to stick to the sides of the bowl but, the same recipe won't stick in a breadmaker pan while kneading. My idea is to convince KA to make a mixing bowl with a non-stick coating inside like a breadmaker or rice cooker pan. I think that this would benefit MANY recipes and I want your opinions. I think if enough people liked the idea I may be able to get somewhere. Thanks.
I returned to Barcelona after a trip to Paris, including a side trip to Marie-Anne Cantin, a Parisian "Murrays Cheese". 5J spanish ham adds to the event
For a while now I've known about the existence of a set of three VHS tapes: "Bread & Baker: From the Source". It is a 3 tape set (VHS) which has Prof. Raymond Calvel teaching, in detail, the production of various types of bread as part of his visit to the Culinary Institute of America. It was co-produced by the BBGA (Bread Bakers Guild of America).
one hour podcast with some neat tips on the prep and the baking process.