Mini's Oven in China
Here is what got me into The Fresh Loaf, dealing with this and a similar oven.
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- Mini Oven's Blog
Blog posts
Essential's Columbia
Today it was time for my first try at Essential's Columbia from Maggie Glezer's "Artisan Baking".
Essential's Columbia
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- dolfs's Blog
Sourdough Semolina Bread
I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.
This was really a nice little loaf with a great crust and also a very moist and beautiful crumb. It surprised me with the nice oven spring it had for such a seemingly small loaf.
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- zolablue's Blog
Semolina Sandwich Loaf
I’ve been so curious about semolina flour.I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it.After reading as much as I could find in various bread books I decided I had to take a stab at it.So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)
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- zolablue's Blog
You know you're a baker when
Not sure where to post this, but you know you are a baker when you sweep the kitchen floor and all you find is toasted cornmeal which fell out of the oven when you pulled the parchment paper, A
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- AnnieT's Blog
Sourdough Challah (photos & recipe)
I baked my first challah last Thursday and wanted to share.
I was unsure what to expect but it was so much fun. I’d been meaning for some time to bake a recipe from Maggie Glezer’s book, A Blessing of Bread, which is a wonderful compilation of traditional Jewish recipes from around the world. Floyd has written a very nice review of the book here.
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- 82 comments
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- zolablue's Blog
sourdough starters
Since the unfortunate demise of my starter and the jar of leftovers I have been busy making new ones. SourdoLady's pineapple juice one and the yogurt one I started out with originally. SourdoLady, the pineapple one started out well but hasn't done much of anything since I changed to ap flour and water. I have stirred like crazy, added a spoonful of rye, even tried the apple cider vinegar. I am now to day 11 and there are bubbles on the surface but no sign of rising. What do you think - should I keep on repeating day 4 or toss it and start again? I really want it to work.
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- 3 comments
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- AnnieT's Blog
TFL get together
We had a nice get together this afternoon. Had four regular TFL participants show up (leemid, myself, JMonkey, and crumb bum) and one other reader whose screenname I didn't catch.
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- 10 comments
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- Floydm's Blog
San Francisco Sourdough from Sourdough International
Finally got around to activating a sourdough starter I got at least two years ago from Ed Wood's Sourdough International; did both baguettes and a no-knead loaf. A couple of photos; more at www.alan-ohio-bread.blogspot.com
the no-knead loaf baked
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- Anonymous's Blog
pain de beaucaire
I was wondering if anyone knows how to form a pain de beaucaire. I have found a few formulas but not enough of a description to figure out how the loaf is formed. I have looked on the web, but google does a poor translating job from French to English. Can anyone help?
rcornwall
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- rcornwall's Blog