Hi Everyone,

My name is Lynn and I wanted to introduce myself.  I live in rural Maine, and I'm 56 years old.  I've been married for 37 years this year and have two grown chidren and three grandchildren.

I love herbs and wild flowers and have been known to use flowers to decorate my cakes.  I bake bread at least once a week and have a few favorites.  Rustic Italian, French, White, and I have made English Muffins, Pretzels, Cinnamon Rolls and Bagels.  Would like to make Wheat Bread but have not found a recipe that I like. Too sweet and heavy.

I mainly use my bread machine to knead the dough because my wrists are weak.  I also have a Kitchen-Aid I will use also.  I just made Rustic Italian today.  I did notice though that my crust was not as crusty as I wanted it.  I baked it at 375 for 21 minutes on a double French loaf pan.  I did spritz the pan with olive oil from my Misto (Bed Bath and Beyond) and then sprinkled the pan with yellow cornmeal.  Maybe I needed the temp higher?  The texture inside was excellent.

Thanks for taking the time to read this and I will be happy to hear from you and sharing.

Hi,

I'm a total newb trying to buy a stainless steel baking pan for my wife.  She needs a very specicfic size (10x12) that will fit in our convection oven, and I'm wondering if a commercial steam pan like the one in the link below will work OK for general baking.  It's 24 guage SS and is 10 x 12 x 2.5.  Will this work OK, or do you have any other suggestions?  Thanks!

http://www.katom.com/158-88122.html

Cheers! - nojiri

Hi. I am hand making bread daily,  and was expecting visitors today.One is ill so they have postponed the visit.  What do you suggest. I now have the dough mixed for my bread. Do I keep the dough in the fridge for a couple of days, or bake and freeze it down. I am reluctanct to make fresh bread, then freeze it. Regards, Gordon, Paignto, Devon, UK

This past Sunday I made enough dough to make four loaves of  bread using Daniel Leader recipe for San Francisco Sour dough.