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bauerruch

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rcornwall on 22 Nov 2008 at 08:00
I am looking for a formula for Bauerruch. I found a great photo of one in Jerome Assire's The Bread Book, but have not been able to find a specific formula anywhere. I am also wondering if anyone has ever made a sweet fougasse? Ryan

Server upgrade and missing features

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Floydm on 21 Nov 2008 at 19:30

The server upgrade this week went very well.  There have been a few little hiccups, but overall it went well, and the site is blisteringly fast now.

There are still a few missing features.  Most noticable, the gallery is gone.  The gallery solution I was using isn't mature enough to run in this version of Drupal.  I'll either reenable that gallery software when it gets stable or find a new gallery.

New book

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AnnieT on 19 Nov 2008 at 21:01

While I was waiting for the quilt store to open this morning I wandered into the local thrift store and found yet another baking book: "The Neighborhood Bakeshop" by Jill Van Cleeve. It has "recipes and reminiscences of America's favorite bakery treats" and has a little write-up of each bakery along with the featured recipe. Looks like a good read even if I don't bake from it, A.

Experiments in Yeast Conservation.

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Stephanie Brim on 19 Nov 2008 at 18:11
It's been a bit since I've baked. Bread has been bought at our house lately, which I'm not that happy with, and therefore I figured I should get in gear again. I wanted a bread that was relatively low fuss, so I decided on a reduced amount of yeast in a normal, slightly wetter dough. I started with 2 cups of flour, 1/4 teaspoon of yeast, and 1 cup water. Those were mixed and left in my oven for 5 hours. By this time the mass had tripled and was looking quite good.

There's more to life than bagels, you know, but not much more

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hansjoakim on 18 Nov 2008 at 11:08

I have a confession to make: I've never eaten bagels before. Somehow these dense, naughty creatures have escaped me. Well, until now, that is. I'm not sure what triggered my curiosity; it's probably a toss-up between the exotically low hydration levels in the bagel dough, and the recent US presidential election. Anyways. I leafed through Hamelman's Bread, and found a bagel recipe that looked bulletproof.

Multigrain Tabatieres

ejm on 18 Nov 2008 at 10:06
[center]multigrain buns[/center] The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.

Server upgrade coming soon

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Floydm on 16 Nov 2008 at 12:56
I did it. I just went and ordered a better server for TFL. It'll be a major step up in every way: twice the RAM, 5 or 6 times the CPU, faster hard drives. It should considerably reduce the double posts and number of times when TFL feels slow. As well as the move to the new machine, it'll also be an upgrade of OS, database, web server, and content management system. I hope all of these changes will result in improvements for the user experience here, but inevitably there will be some hiccups, new tricks to learn, and new bugs to fix.

sweet fougasse

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rcornwall on 15 Nov 2008 at 10:14

I was wondeering if anyone has a good sweet fougasse recipe they would like to share. Hope you can help.

chefryan

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