The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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tinmanfrisbie's picture

Ingredients

September 10, 2010 - 10:39am -- tinmanfrisbie

I am going through The Breadmaker's Apprentice and I just did Ciabatta bread and it turned out ok considering it was my first artisan bread I've tried.  He says in the book that he doesn't see much of a difference between Gold medal Better for Bread Flour and King Arthur.  Do you agree?  


Also I could not find SAS yeast but I bought Fleischmann's Rapid Rise Yeast (I don't think it's the same as Active Dry).  I think it's the same type that Reinhart would recommend(instant), but don't know for sure. Anyone know?

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