I was lead here by one of your members following a discussion elsewhere on the Barbari Bread. What an amazing place this is - so much information - so many delicious recipes. I am looking forward to reading, learning, and tasting!
I could only find them at whole foods so far and those were just hard red wheat berries and they were quite expensive. I live in the midwest. There's got to be somewhere I can get wheat berries for not a ton of money. At this rate i'd rather just buy flour, haha. Thanks!
Finished first attempt at soft sandwich loaf sourdough. I'll have a crumb shot tomorrow. Going to resist cutting into it tonight :)
Hello all, after lurking around the periphery of this forum for longer than I can remember, here I am.
I've been baking since I was a child and whilst my cakes, pastries and other sweet treats are always well received, one thing that gives me true pleasure is to bake bread. Even after decades of dough, I still get that warm, fuzzy feeling inside when I unload the oven and see the end product of my labours (which is actually about 10 or 15 minutes of my time spent measuring, mixing and kneading).
Hello everyone, I am glad to be part of this great forum! I am an aspiring bread baker living in Maine, and I am currently looking for any leads on a good teacher who owns/works a bakery and is looking for an intern/apprentice. I am particularly interested in working with anyone who mills their own flour. I am also interested in working with wood-fired ovens, but that is not a necessity. I will relocate anywhere in the USA for this opportunity.
Thanks for reading, and I look forward to all the great information that this forum provides!
Greetings, All! I am looking to apprentice with a small to mid-sized bakery. I am looking to begin a micro-bakery of my own someday, and although I have some prior experience, I still do not feel confident in my skills.
So, I am currently in Maine, but I will travel anywhere in the USA to work with the right person/people. I am particularly interested in working with someone who mills their own flour and who bakes with a wood-fired oven.
Thank you for your time and interest, Kyle
Here is my basic white sandwich bread I'm very happy with :)
Does anyone use a long (10 hours) first rise with limited shape and folds and a short second rise of only an hour or two with a naturally leavened bread? Most of what I see out there has a shortish bulk and a longer second. Any thoughts on the reverse? What would be the pitfalls or benefits of one way versus the other? Thanks!
I've been having some problems with my previously thriving sourdough starter after I got it out of the fridge (on Tuesday morning) after a week or two. It doesn't double in volume anymore, even after 3 days feeding it APF two times a day.
Yesterday morning, after feeding it, I put it in the oven at the keep warm setting (25C-35C) since it is a bit chilly in the apartment lately and when I got home from work I expected to see my starter doubled or tripled in volume. I was a little bit disappointed it only increased about 1.25x.