Because all of the pictures below are broken. Very sorry for this inconvenience, that my computer crushed and lost all pictures I had.
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I was in a search for the perfect hamburger bun for a long time. When I say "perfect", I mean perfect for my personal taste. I've tried Peter Reinhart recipe from BBA, I've tried different recipes form diferrent sites, I've tried Tangzhong method, all with wonderful results... but not perfect.
OK you guys, I'm kinda excited - everyone knows the baker around here is Floyd, and with him doing all the breads, I haven't had to venture into the kitchen to deal with my mageirocophobia. I don't know what it is about baking but I have always tended to shy away from anything baked beyond the occasional cookie and cake.
For all that I'm on here every day for the last 6+ years, I still had never actually baked any sort of yeasted bread myself - I've only made simple quickbreads - one anyway: banana bread.
Update to my earlier blog: http://www.thefreshloaf.com/node/23735/did-i-hit-jackpot
Even Pizza tournes out great:
Happy baking!
Thomas
Generally, I don’t make fruit breads often. Not that I don’t like them. I just have the tendency to bake more seeds and grains breads. I have two big bags of golden raisins and dried cranberry (about 1.5 kg each) from CostCo sitting and taking room in the pantry that I so wanted to use them up. Hence, there have been and will be more fruit bread baking in the coming months.
While doing a little R&R around the house 'to say the least'! I wanted something healthy, handy and easy for dinner...this is what I found in the frig. Hmmm, a meaty ham bone in the freezer along with some black eyed peas, in the veg. bin, lot's of carrot's, 7lbs. and a large container of fresh spinach, all organic veggies, fresh blueberries, strawberries, raspberries, baby romain's, yumm, some home made candied walnuts. Fresh berry, gorgonzola salad dressing.
Potato Yeast Water Pullman Loaf
Long before I had every heard the name 'Yeast Water', I actually had made a culture and had maintained it for months. In fact, I used a 1/4 tsp of the Potato Yeast Water (PYW) to jump-start my first Apple Yeast Water (AYW) culture. Link:
http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143857
We just returned from 2 weeks in Europe, the first 10 days in Italy, traveling with one of my sisters and her husband. We then spent 4 days in Paris and one in Brussels.
...you return from a wonderful weeklong boat trip on the Rhine river, through Germany and France, with only one souvenir: a Kugelhopf baking pan.
Today, I baked my first ever Kugelhopf. The original recipe came from here http://www.thefreshloaf.com/node/19577/gugelhupf. I modified it slightly.
Kugelhopf (recipe from TFL; Hezi, IsrealiBaker :modified)
Ingredients:
The question I had is what would happen if you fed a Blueberry Yeast Water/Bread Flour levain additional Blueberry Yeast water, using seeds from previous levain builds. Namely, what is the effect of increasing population of blueberry yeast over a series of builds while holding the overall volume constant. Would there be an improvement or degradation in rise times or volumes? Would there emerge a limit as to how quickly a doubling or peaking would occur? Would it explode into a new black hole? These were the questions that I just had to answer for myself.
