Blog posts

Today I'd prepared to create sourdough starter.

 A clean hot pasteurized bottle

20 g boiled water

10 g wholewheat flour.

Mix the wholewheat flour and water in the bottle and put the lid on.Place the bottle under shadow.I just want to do some experience,so I just used a bit of ammount.Now what I have to do is to wait.I hope to see bubbles created in the bottle some time later.

I removed the honey from my pizza dough recipe thinking that was the reason the bottom burnt every time I baked it.  Not true, it burnt again today, and I only heated the BBQ  to 500 degrees.  

I would really appreciate any input from my fellow bakers who might have had the same problem.  I can't figure it out.

Thanks for any help

Pauly

Since my baking got serious lately, meaning that I bake minimum once a week, most of the times two or three times, I thought it might be useful and nice to open a blog here and share with you my successes and especially my problems regarding bread. 

Why not?  I know rye bread is traditional.  But when one’s spouse doesn’t care much for rye bread, and suggests Challah, what is one to do?  Easy answer:  make Challah.

I have been meaning to make some English Muffins for a while now and wanted to try to use my fairly new Wild Yeast Water Starter as the levain instead of yeast.  I tried a recipe I found on The Fresh Loaf last week and unfortunatley it resulted in hockey pucks.  I decided to try a sourdough English Muffin recipe I found on The Fresh Loaf and convert it to using WYW as the s

Just made my second loaf of Rye bread, I must say I'm really enjoying baking with rye flour! I used Petra's recipe from Chili und Ciabatta Blog      http://peho.typepad.com/chili_und_ciabatta/2007/08/bbd-3-100-rye-s.html

I was really pleased with the way this bread turned out, even my son who only eats white bread loved it! I'll be baking this again :)

With the 110 F days of summer upon us, all baking and most cooking is done out doors on the grill or in the mini oven moved outside.  It has been a while since we did pizza on the grill so out went the stone to preheat at 650 F.