Just activated my account. Wonderful site. New to bread baking. I have a basic artisan bread rising at this moment and excited to experiment. Thanks for a great and informative site.
Has anyone here tried making the 100% wholegrain delayed-fermentation method Reinhart breads from 'Whole Grain Breads' without using commercial yeast in the final dough?
I'm thinking of having a go at the wholewheat hearth bread just using a sourdough starter.
There are two small references to doing this in the book. The first (page 153) just says that it is possible; the second (page 164) says the final dough will take three times longer to rise.
Hello Everyone, just started to really get into baking. :) I've been trying out a family recipe for pumpkin bread, and I think I've got it down well enough to share :D. Let me know what you think! I think it looks really cool glazed with seeds on it.
hi everyone,i have a question,i bought this Hobart mixer,but the label does not show what model it is.i need a bowl and mixer attachments for it but I don't know the model,it looks like a c210 but other pics ive seen have the c210 stamped on the label.
Recently purchased a dutch oven and am very happy with how this batch came out. I'm still using the tartine recipe, though I am adding about 50g of rye flour.
I have an Italian style bread that I make on a regular basis. To make life easier, I pre-measure the dry ingredients that I use to make the preferment. So into each of ten small zip lock bags, I'll measure out 65g bread flour, 37g corn meal, 1/4 tsp IDY, etc. Then the night before I make the bread, I'll just dump one of these bags into 200g of water to sit overnight.