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James MacGuire sourdough article

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James MacGuire has written an article in The Art of Eating vol 83 on sourdough. I haven't read it but there's a nice writeup in Chocolate and Zucchini. Clothilde includes a recipe, which looks like conventional wisdom at TFL, but a good writeup nevertheless. (2 stage levain build, 69% overall hydration, stretch and folds at 1 hour intervals, steam oven, bake at 450 then 350. No autolyse per se, just a rest after mixing. ) But the original article has a lot more than just a recipe, apparently. Has anyone seen it?

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Novice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough

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Artisan Baking

Hi all.

My very first post on this great site and I just have to take the opportunity to say "Thank You" for such well crafted informations and good hearted people who are willing to give them. I learnt really a lot and it made a very noticable improvement on my baking experience which is great because I am suffering from several intolerances and medical conditions and I am quite limited in what I can eat which is one of the reasons why I have to bake bread and "buns" myself with spelt flour.

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About to give up on this sourdough lark!

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Sourdough and Starters

I'm at the end of my tether trying to get my starter started. I have tried and failed three times, and I'm probably doing (or not doing) something really obvious. I need some help, so here is how I do it wrong.

I have a glass jar with a sealable lid (although I dont seal it in case it goes bang), and I add 1 cup of bread flour and 1 cup of warm water and mix to a batter.

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Looking for Flour in Las Vegas

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Ingredients

Hi all I am looking for a source of a good hard red wheat spring patent flour like "Spring King" in Las Vegas. If anyone knows where I could buy it in 25 or 50 lb bags I would appreciate the info.

Erik

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Whole Grain Mix

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Whole Grains

I have a mix of whole grains. I think hey are oats, wheat (? not certain of this) rye, barley, millet, couscous, rice and buckwheat. So DUH! not to label these, as they were all bulk. Anyway, I made this mixture at the suggestion of an acquaintance to cook overnight in a crock pot and eat for breakfast. It comes out too pasty for my taste, so I'm wondering if I can make bread with it. I knew where to come with that question. lol You guys know everything! Oh, and I have sourdough ready to use, if that would work, too.

Syb

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First sourdough loaf!

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Sourdough and Starters

I baked up my very first sourdough loaf over the weekend from BBA. Just wanted to post some pictures of my success. I think I may have over-risen my boules so they turned out a bit flatter than I would have liked. I am very excited and can't wait to try another go at it. I live in the San Francisco area so does this make it a SF SD? :)

Sourdough boules

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PICS from Croissant Bake

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Artisan Baking

Hi all,

I wanted to share a few pics from my most recent croissant bake. As a foundation, I used Reinhart's recipe from Artisan Breads Every Day. :)

-mike

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Hello! New to baking. Some pictures posted.

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Introductions and Ideas

Hello to all you thefreshloaf.com forumers,

I am new to baking. I have baked about 8-9 times, with my first time about one and a half months back.

The book I used was Richard Bertinet's 'Dough'.

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Families of Bread ?

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Introductions and Ideas

Hiee :-)

Virgin at baking bread and full of apprehensions :( Guess I need to dive in and not worry much. But before that, want to arm myself completely. TFL is an intelligent resource. If everything in here is compiled well - it would be the best selling bible on bread baking - honestly.

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Silver specks on crust

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General

I have just acquired a used industrial oven and started baking in it over the weekend. It was pretty dirty inside and had to use of lot of chemical cleaner (It is 17 years old and seen a lot of use - not exclusively bread).

After baking a few loaves, I've noticed that the exposed crust is covered with silver specks (couldn't photograph it - they are small), something like glitter. The baking paper was dusted liberally with a slightly coarse semolina flour.

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

James MacGuire sourdough article

Novice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough

About to give up on this sourdough lark!

Looking for Flour in Las Vegas

Whole Grain Mix

First sourdough loaf!

PICS from Croissant Bake

Hello! New to baking. Some pictures posted.

Families of Bread ?

Silver specks on crust

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