Hi all, please let me know of good and healthy recipes for pizza, thanks
For over 3 years I've been baking artisan style breads in my (really lousy) gas oven without a baking stone but was never quite satisfied with the result. I finally purchased a good baking stone. This is my first effort with the baking stone...
Sourdough Sesame Seed Batards with Spelt Flour
I read this depressing article in the NYT today:
It is mainly about arganic dairy farms. Are there any Fresh Loafers who have info about how the recession has hit the organic grain farmers? Is it as bad for them?
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.
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