The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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remason's picture

Troubleshooting beater alignment

Hi, I just purchased a Hobart-era KitchenAid Mixer on eBay. The model is K5SS. The seller said that the beater hit the bottom of the bowl when mixing on all speeds, but when I received the mixer the beater actually hits the middle of left side of the bowl, not the bottom (I spread butter on the bowl to see where the beater was making contact). The beater height is fine (it just barely skims the top of dime left at the bottom of the bowl), and I have been able to adjust it successfully using a mallet on the yoke arms as per the instruction manual (the older models don't have an adjustment screw). But I have been unable to get the beater to clear the side of the bowl. The whisk attachment does not hit the sides at all. Does anyone have any idea how to fix this problem? The picture above shows the marks left in the butter by the misaligned beater.


MANNA's picture

Starter methods and developing sour

I know this topic shows up alot. I have developed a starter using the pineapple method and it works great. Been baking many wonderful loafs that I share with everyone here. My problem is that no matter what it never gets sour. I have tried all the recommendations from everyone here, no luck. After contacting KAF and asking for input from Jeff I got a return call from the bakers hotline a couple days later saying to follow the demolder method from his book. I did and there was a faint sour flavor. So I kept it up but never got it to sour more. I only baked that one loaf that had a hint of sour and just couldnt get it again. So, I decided to start anew and ditched my pineapple sour. Mixed some dark rye with water, no pineapple. After 3 days of 1:1:1 refreshing every 24 hours I switched to my all-purpose flour (KAF Sir Galahad) and continued my 24hour 1:1:1. So, what are the resuts? A sour sourdough. When you uncap this thing and take a sniff it reaches out and slaps ya! I think in my environment the pineapple method produced a ferment of pure yeast and the bacteria could not get a chance to grow. I used the Dole pineapple juice in the small cans. They come in a six pack so I still have 5 left. I may use one in the future if my sourdough becomes infected and I need to get the bad beasties out. What are everyones thoughts?

chris319's picture

As If the World Needs

dosal's picture

how do I get seeds to stick to the top of rolls

The dough is bulk proofing right now. I am making a triple batch of hard rolls and would like to top a few of them, i.e. most with either poppy, sesame or sunflower seeds. I wonder what the best way to make them stick would be.

Thank you for your help.

Julie McLeod's picture
Julie McLeod

Cherry and Chocolate Sourdough Boule

My first blog post here.  :)

This loaf is a modification of the Tartine bakery formula and method.  I wish I could figure out a way to prevent solids added to the dough from popping out after shaping.  The cherries on the surface charred a bit much but the rest of the bread is so nice that I can overlook that fault.  Lovely untoasted with butter.

Cherry and Chocolate Sourdough Boule 


100 g. leaven

375 g. water

500 g. unbleached organic white flour

10 g. sea salt

100 g. dried Montmorency cherries

50 g. dark chocolate, broken in pieces


Mix 100% hydration starter with equal amounts of water and flour to yield enough for 100 g. of leaven plus extra if needed to store (i.e. 40 g. starter, 40 g. water, 40 g. flour).  Allow to rise to peak.  Mix 100 g. leaven with 350 g. water, add flour, and mix with hands.  Autolyse for 45 minutes.  Add remaining 25 g. water and salt.  Mix with hands.  Fold in chocolate and cherries.  Do stretch and folds in bowl every 30 minutes for 2 1/2 hours.  Pre-shape and rest for 20 minutes.  Shape and put in floured banetton.  Cover and refrigerate overnight.

Pre-heat dutch oven at 550F.  Place boule in dutch oven and slash.  Reduce oven temperature to 450F and bake covered for 20 minutes and uncovered for 25 minutes.

 Crumb shot:



Sherlock's picture

Mixer Input


I've been a lurker here for a while, there is o-so much that I didn't know about bread-making and so much more. Anyhow on to my question.


So here is my scenario, I am new to cooking and it has quickly come to be a very enjoyable hobby of mine (perhaps due to eating part of it ;)). I guess one could say that I am just getting into breads, with little experience but I like what I have tried thus far, and do really enjoy messing around with pizza dough's, after reading here i would really like to try to do bagels. Anyhow I have been debating getting a mixer, and had relatively been going in the direction of a kitchen-aid given my positive experience with my parents tilt head one. But after reading a lot across the internet and here It seems that KA is pretty poor when it comes to dough.

That being said I am on a budget, and do have about $200 in credit for webstaurant from reviews.

This in mind I have a few questions

Is the KA Commercial line any better (specifically KSM8990DP) than their artisan/professionals? 

What is with the older kitchen-aids K5SS etc that makes them desirable? can they handle my needs of being able to knead?

Should I just do kneading task by hand, and use a cheap KA off craigslist or something for other tasks (whipping, mixing cookies etc)?

I know there are Bosch and ANKARSRUM as the strong favorites here, as well as hobart (insanely expensive), but was hoping to find something that I could use my webstaurant discount on, being that its a significant chunk of  change.


Thank you so much for your input.


Lazybakery's picture

Hello from the South Coast of England

Afternoon (Morning / evening) everyone. I live in Rye (appropriately enough) on the South coast of England and I've been baking very occasionally with varying degrees of success for a couple of years now.

About 6 months ago some friends clubbed together to send me on a baking course for my birthday (nice friends!) which proved to be a lightbulb moment for me - A good teacher giving sound guidance and advice and suddenly I could bake good (in mine and my wife's opinion!) bread.

I now find I'm baking 3 or 4 times a week for friends and family around my little town and dreaming of starting my own micro-bakery (The Lazy Bakery).

I would attach a photo of some recent loaves but have to work out how to resize them as they are all over 2mb (can anyone help please?)

Anyway, I look forward to interracting with everyone on here!

Edit: Below is a picture of a white loaf with Caraway seeds I made for the in-laws at the weekend (thanks to FloydM for advice on resizing). For this loaf I soak the seeds in Anisette for 24hours to give a little extra oomph to the flavour,

metropical's picture

ciabatta dough got delayed in fridge

scheduling left me without the time complete the task.

The dough is in the fridge about 4 days old.

Is there anything I can or should do before I try to rescue it in the oven?

full quiver farm's picture
full quiver farm

Research on slow fermentation and gluten sensitivity

Some of my children are sensitive to gluten, but I have found that slowing down the fermentation seems to help with this. Currently, I am using Basil's Pain Au Levain recipe from Bread Alone, and getting good results with no special flours or esoteric ingredients.

Can anyone point me to any research that has been done on slow fermentation and sourdough and it's effect on the digestibility of gluten?

Thanks for any help you can give.

Gil at Full Quiver Farm

Murderboner's picture

Acidic/Vinegary starter? How to adjust?

I have a starter that is being fed in a 

1:5:5 ratio. I noticed that it has a pretty strong vinegar smell and it tastes pretty acidic. Can I fix this by increasing the flour/water ratio? If so how much more?

thanks in advance