I looked into my pantry today and found rye flour, whole wheat flour, rice flour, barley flour, cake flour, pizza flour, and high gluten flour for making bagels but no bread flour. So, like ApplePie, I decided to go flour shopping.
I'm a compulsive baker. When I'm in a grocery store, sometimes I walk down the baking ingredients aisle, even if I don't need anything, just to look. Pulling a freshly baked apple pie or loaf of bread from the oven, with its aroma wafting through the house with the promise of deliciousness to come, is one of the most enjoyable experiences in life, in my opinion.
I'll try again
It has been too long since I made bread for my neighbors, aka "The Old People", and as I had a large yogurt container of SD discard today was the day. Or rather yesterday evening when I made the dough. I started with a quart of discard and about the same amount of warm water then added old fashioned oats, dried milk, oil, sugar, 1T instant yeast and salt and added KA white whole wheat flour and Wheat Montana ap flour. Like quahtan I lost count of the exact amount - just kept adding until the dough cleaned the sides of the bowl. Oh, I was using my trusty Bosch mixer.
I've seen some lovely variations on E.K. Baguette Monge and it's started my craving. I used King Arthur All Purpose flour and K.A.
Waffles are a form of quick bread, so I thought I'd share a recipe for pumpkin waffles that I've been working on + post some photos of them! Let me know what you think.
The initial mix of dry ingredients...
Whisk to blend...
The initial mix of wet ingredients (butter not yet added)...
So, as you all already know, World Bread Day happens to coincide with Floyd's birthday. This year, I decided to try the recipe that qahtan had posted here in this forum a while ago (which keeps coming up in discussion) for the Guinness Stout chocolate cake.
I am again trying Ed Wood's "San Francisco Sourdough" starter. I began activating the dry starter just a week ago. It took about 5 days to get it up to speed. This is the first bread I've baked with this new starter. It's my "San Joaquin Sourdough" made without any added instant yeast and with KAF Bread Flour.
We are having homemade soup tonight for dinner. Since we've been eating a lot of sourdough lately I decided to make Hamelman's Pain Rustique. A unique bread, attributed to the legendary French baker. educator and author, Raymond Calvel, its poolish preferment comprises more than half of the entire dough weight.
Two pounds of poolish, for three-and-a-half pounds of dough!
Last weekend, I wanted to get my baguette experiments on the way, and used one of David’s (dmsnyder) comments and his wonderful posts (how fantastic to be able to benefit from them and the ensuing comments of the members here) as a starting point. My goal eventually is to try all of his three favorites, the one by Samuel Fromartz and any other styles that catch my attention, to see which one I might favor in the end.
