Hope everyone had a great holiday! We took the days off between Christmas and NYE, rented a RV and drove 3000+ miles round trip to Key West. It was super fun, as we were counting down with the crowd in front of Sloppy Joe's, I felt it was one of the best NYE celebrations we've had.
Hey All,
Wishing you all a very happy 2011. Here's my first loaf of the year. It was for my friend Sarah's birthday on January 2nd... I've been baking pretty much the same bread for the past few months save for few high percentage rye breads which I will write about when I have some more time and energy... This bread is one of my best recipies of late... Here's the recipe and process:
Total Recipe:
750g Total Flour
To be updated...
Tim
I'm about to give up on sourdough. I have been trying for six months with different formulas and they all wind up smelling like fingernail polish revmover.
they look horrible .. not pink, but almost. and the acetone smell is overpowering. help please .. if there is to be any.
Well! this is my first post, HMMMM!!! What do we talk about, well let's start out with Viva la Difference!
A couple days ago, I tested my new KitchenAid Grain Mill's output with a formula calling for about 30% whole grain flour. It was very good. In fact, the flavor of that bread has improved over two days. Even as I dipped my toe in the home-milled flour waters, I knew that the real test, for me, would be how the flour performed in a 100% whole wheat bread.
I had some starter left over from the blinis, and this formula looked manageable. I love caraway, so it was a no brainer.
version of a spreadsheet for Baker's Percentage?? I have been working on one, but there are formulas that I am not getting down correctly. Thanks in advance.
Pam
This is my first time making an Almond version or any version of a Russian Braided loaf and second attempt at posting it..a lot of writing today 'lol'..did better after going out to the movies! A recipe from 'Baking Artisan Pastries & Breads' Ciril Hitz forward by Peter Reinhart
This bread is every bit delicious and rich as it looks...a real pleaser! What a lovely gift it makes too!
BASIC SWEET DOUGH
1. Whole Milk - I used 2% - 365g
2. Eggs - I used 1 large and one yolk for sealing seam - recipe calls for 50g for dough
