The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction and thanks

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sschmidt58's picture
sschmidt58

Introduction and thanks

I'm new to baking and have been following forum entries and recipes from the Fresh Loaf for instruction.  I have made a starter and have been baking breads using my "Burning River" starter as well as yeast recipes from Peter Reinharts books checked out from my local library for about a month now. Finally took some pictures to post.  Just wanted to thank all of the extremely knowledgeable members of this forum for their help in shortening what would otherwise have been a VERY long learning curve.  These baguettes were made using PR's Pain De Campagne recipe.  Comments welcome!  Also, any forum members east of Cleveland?  (Hence the "Burning River" starter).


Thanks, Steve!


Steve's bread 1

dimsumthinking's picture
dimsumthinking

Greetings from another Cleveland (east side) member.

PMcCool's picture
PMcCool

and I'll bet the flavor is way better than the Cuyahoga!


Paul

Cadfael's picture
Cadfael

FYI


I've been using the Sunset COOK BOOK of BREADS since the late '60s.  It was published before 1966, with its 12th printing in 1973.  It obviously doesn't go into whole grains as much as newer books.  It does have many grain bread recipes however. And it also has many sourdough recipes.  This book is available from Amazon. It cost $1.95 in 1973.


  Inside the cover there is an interesting hand-written recipe for sourdough from?  Here it is in the original:  "Quick Sour Dough Starter"


in glass jar or crock, no metal


1 Envelope Dry Yeast


2- Cups Warm Water


2- cups flour


Stir good and leave in Warm Place for 48 hours, stir two or 3 times it will ferment & acquire a clean Sour taste, makes 3 cups starter


When U"


 


That's it!  


 


Have fun!


Nathan "Cadfael" Simmons