I like these Italian rolls. Nice shaped and great in taste!

250 g flour
8 g fresh yeast
5 g salt
20 g lard
1/2 TL honey
~130 g water

How to shape them you find on my blog: http://kochtopf.twoday.net/stories/2958191/

I just needed to know if the 10 Minute Banana Bread recipe or the Better Banana Bread recipe would work ok in high altitudes. If not, is there a good Banana Bread recipe for high altitudes out there?

Thanks,

Julie Miller 

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns.

My last seven days of baking...

I started out on Saturday morning creating a fresh starter using 75% water to flour.

I moved on to a lunch loaf and a couple of baguettes.

I started making bread about six months ago, I've been enjoying making bread so much that I've started TAFE to become a baker. My goal when I started was to produce a soft white sandwich bread in as short a time as possible. Now that I can do that I'll share what I've learnt. The first thing that I think is important is to use percentages and weight I do not measure by cups etc, I also keep an eye on time and temperature. Since approaching breadmaking with an engineers hat on so to speak my bread has improved considerably.

Thought I'd share my favorite Banana Bread recipe.. I think it's the cream cheese
that makes it so good...We like the topping, but you can skip it
This makes 2-8"x4" loaves..I use metal pans, greased, with parchment paper on
the bottom and then flour the sides.
3/4 c butter, softened
1 (8oz) pkg Neufchatel cheese
2 c sugar
2 eggs
3 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c very ripe mashed bananas (about 4 medium)
1 c pecans or walnuts, chopped
1 t vanilla

Topping :
1/2 c packed brown sugar
1/2 c walnuts or pecans, chopped
1 T flour
1 T melted butter

I was reading and viewing a recipe for Popovers using a silicone pan. The Popovers were beautiful. Would you recommend these pans? And how about the silicone loaf pans, etc.?

Can you get a long way? Who knows. At least, I've signed up here, and have my first loaf rising right about next to me. I probably don't have the right flour, as it's those especially for cookies and cakes. Plus, I have to figure out what 375 degrees on this site is. Is that in Fahrenheit? How much is that in Celsius? And how do I figure out what my oven can do? (I mean, it goes from 1-->8 but doesn't show °C). I wonder how the baker I go to would think about me if I turn up with it and ask "what went wrong!".

Too many questions and so little answers. Just because I saw Yakitate Japan and wanted to make bread like Azuma :p Well, I bet this bread making is just going to be a passing "fad", like I went through many. I suppose it all depends on how succesful this bread will be. Or it's successor. At least I'm learning stuff. Yesterday at the supermarket we went "Wow!" at the Echiré butter we found. High Quality Butter! I wonder if there are a lot of girlz/women that make bread.