Performed the bi-daily bake tonight and was totally suprised with the amount of oven spring. The loaf nearly blew itself apart! You can barely see the slash pattern..., I've decreased the time of the bake to around 36 minutes with the first 15 minutes under the stainless steel cloche. Find out tomorrow what the crumb looks like.

Wild-Yeast

Hi. I am new to this site and delighted to have found such a wonderful resource for recipes and so many experienced bakers sharing valuable knowledge!

Organic Active Dry Yeast (RIZE by Rapunzel)
I wanted to know if anyone has used Rapunzel's organic active dry yeast RIZE? And if so, do you have any comments and/or suggestions? I haven't been very successful, but given that it is organic, I want to give it a real try.

When I attempted to make a sourdough culture over a year ago, I used something called I believe Gold'n White, the only organic flour my store carried.  It was basically whole wheat without the bran.  The culture fermented so quickly that by the end of the first day, it was ready for a feeding.  I fed it, and fed it, stuck it in the refrigerator, and fed it some more until I realized that this starter was way too active for me.  This was all in one day.  It was the second sourdough culture I had started, so I had at least a bit of familiarity with creating and maintaining a cultur

Hello...I'm looking for an organic farmer & miller in Michigan, I'd like to buy fresh-ground unbleached bread flour, locally.  I live in Bay City.  Tomorrow I'm headed south (Linden, Michigan) to Westwind Milling Company to try their products.  Does anyone know of another place?  Thanks!

I have been baking a french baguette recipe with KA all purpose flour.  I need to bake some more for Christmas but could only find the KA organic all purpose at market today.  I would assume I can just substitute one for one between the two flours, but don't have the experience to say for sure.  I did note that the recipes for baguettes on the back of the sack is different from the one on the KA site for normal all purpose flour.

 Thanks for any help. 

Hello,

There are a few of us living in San Diego. Susan (of upside down Pyrex bowl cloche fame) and I (of no particular fame that we can talk about here) have gotten together a couple of times. Last week, we did a field trip to a place called Lakeside Poultry that no longer sells poultry (???), but does sell restaurant supplies, including 50 pound bags of flour. Susan bought a bag of Gold Medal Harvest King, and I bought a bag of Eagle Mills organic bread flour (from ConAgra, not exactly your old time mill).

I've visited the Harvest Moon Artisan Bakery once every summer while on vacation in the Bruce penninsula here in Ontario. They built their reputation on their pies, wonderful fillings and great flaky crust. Plus so many savoury items, bread's, cookies, cakes etc. I can't say enough about them. They also have an organic herb garden and a heritage orchard on their property interspersed with trails and sculptures. A nice break from travels!

And I never have enough money to buy all the creations they lovingly prepare.

Hi, my name is Caro