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We have a guest coming over tonight, so I went for my standard guest loaf.  1/4 King Arthur WW flour, 2 tablespoons of flax meal.  The six-strand braid is always a challenge for me, but I only had to do it twice today.  After the first time, I realized that some of the strands were too fat, so I cut them down and had enough for a baby challah, also six-strand.

Before:

aisin Bread: Response to Questions

Bob Finsterwalder

Caution: Before attempting this exercise be sure you're working with a clean kitchen floor :>)

http://www.youtube.com/watch?v=VFdmXH4vHGg&NR=1

Howard

 Sourdough starter bubbling away...

This is Michel Suas version of N.Y Rye from his book Advanced Bread and Pastry.  It's a great rye bread with great taste and texture.  His formula calls for a pre-fermented dough that is made up the night before you bake, left out at room temp.

I decided to post pix of my motherdough which is where this all started. It has a very short history at this time but hopefully it will last a few years and I can pass it down and around. Flour and water.

E

Hmm, what did I make?

If you guessed 'gingerbread' from the [url="http://www.thefreshloaf.com/recipes/gingerbread"]recipe[/url] from Floyd, you are right! It is much darker in real life. I need a new camera.

The recipe is so quick and easy and the crystalized ginger was amazing in it!

 Susan's sourdough    

Susan's sourdough