I upgraded the WYSIWYG editor on the site today. It now has a spellchecker (yay!) and should work on newer versions of IE. I think.
Please let me know if you run into any trouble. If you can include browser and platform information in your comment it would be most helpful.
Thanks!
-Floyd
For the one or two of you following my continuing work with triticale, the Great Triticale Crisis of 2011 had me down to my very last bag of tribble food which finally I decided to mill.
I was researching deck ovens at Empire Bakery Equipment, but I found some DIRT CHEAP plastic proofing baskets. Yeah, they're not reed baskets, but they'll due. I thought I would pass it along! :o)
Many have made similar breads, notably:
http://noelsbread.wordpress.com/2010/02/24/blueberry-hazelnut-bread/
http://www.farine-mc.com/2009/06/apple-blueberry-bread-with-spelt.html
Bialy (from Wikipedia): Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.
Yeast Water & Other Wee Beastie Bubbles (No Math)
There is a Chinese proverb, of which, I am very fond:
The beginning of wisdom is to call things by their right names.
a Highly Active Culture of Apple Yeast Water
After having delicious lobster rolls with New England style buns at RM seafood in Las Vegas, I became obsessed with soft, toasty rolls with just the right amount of crunch. I decided to buy a New England hot dog bun pan (of course, the buns can be made with an ordinary sheet pan, but I just felt like purchasing a unique piece of equipment).
The formula is from Wild Yeast's blog, there really isn't that much rye in the dough, but has quite a lot of ww flour, as well as cracked wheat and flax seeds - two of my favoriate bread add-ins. The addition of molasses adds a subtle sweetness, makes a very flavorful and satisfying whole grain bread.
After being intrigued for a while about it, decided to give it a shot this evening.
Two questions:
Baking with All-British Flour
