The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Howdy y'all from Houston

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asicign's picture
asicign

Howdy y'all from Houston

... actually I don't talk like that, being from the Bronx, but I've been in Texas for the past 28 years.  I started baking bread about 35 years ago, at which time my bible was the Tassajara bread book.  I'll go long periods where I don't bake: it gets pretty hot down here!  But the past few months I've had a lot of time on my hands, and been fairly active.  I found this site by accident, and think it's absolutely fabulous.  I was looking for bagel recipes, and found a thread that allowed me to produce a product much like what I grew up with.  I've been trying a few breads from Reinhart's Whole Grain book with pretty good success.  However, I tried to build a starter from scratch following his recipe, and have given up after a few failures.  I look forward to learning a lot more from the good folks on this forum.


Andy

janij's picture
janij

Welcome.  It does get hot here.  I actually live in Spring.  But I did get a starter going here.  I had to use the pineapple juice deal though.  I still actually have it alive.  Shocking.  Enjoy the site.  There are lots of great people hanging around here with LOTS of excellent info.

asicign's picture
asicign

janij:


 


Thanks for the welcome!  Up until a couple of months ago, I was working in Spring.  I tried the recipe in Peter Reinhart's new whole grain book for a starter, using pineapple juice as well.  The second try, it was going great until Phase 4, when it just went dormant.  It's hard to believe it didn't have enough nutrition, so I suspected the pH.  In any case, there's loads of great info on starters on this site, so I'll be giving it another go real soon.

janij's picture
janij

whole wheat or rye?  I have had the best luck with rye.  I keep my starter feed on rye now.

asicign's picture
asicign

I've used wheat.  I was going to do a rye starter for rye breads, but was interested in trying wheat breads first.  I'll give rye a try.