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new password vs. current password

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fertileprayers on 28 Oct 2007 at 12:07

When I read about changing my password this morning, I kept expecting to sign in by repeating the old password twice (like all automatic pilots do) and then brought to a page where I sign in my new password twice--but oddly, having a password that has 10 letters of odd caps and including two vowels only made me wonder if I were in 9th grade typing class again. It didn't help to be told to place a new password in the second box, when the old one was only 4 minutes old! A four minutes in existence password isn't old enough to be called old! Maybe former?

 

Whole Grain Bread from The Bread Baker's Assistant

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Anonymous on 24 Oct 2007 at 12:49
Can anyone help me?  I am new to bread baking nad want to bake a successful whole wheat loaf without resorting to a mix with bread flour. I have not been very successful using Reinhart's whole wheat recipe in his book.  I began by following the recipe to the letter.  I have added gluten to the poolish and the dough and still get a lackluster loaf.  I use bulgar wheat as the soaker.  I have laso tried spent grain.  The dough barely rises to the lip of the pan and then drops some when it bakes.  The taste is acceptable.  Are my expectations too high?

Multi-Grain Struan

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Anonymous on 21 Oct 2007 at 14:37

Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads.  Did the multi-grain struan, since that's his signature bread.  Here's the result, lightly dusted with black sesame seeds.  Tastes as good as it looks! 

Alan 

here's the recipe I followed:

Whole grains:

            Barley

baking

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tommy d on 19 Oct 2007 at 10:29

I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !

Large Sourdough

KipperCat on 16 Oct 2007 at 21:31

I'm very happy with this big loaf, of mostly white bread flour with some whole wheat and cornmeal for a flavor boost. The taste was fabulous. :~) I think it's my first white sourdough, and it's definitely the first formula I concocted wholly on my own, as opposed to tinkering with an existing recipe or formula. I didn't weigh the finished loaf, but it was 12 inches across. The unbaked dough was just over 3 pounds.

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