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sourdough starters

Toast
AnnieT on 15 Sep 2007 at 19:35
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.

TFL get together

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Floydm on 15 Sep 2007 at 19:18
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.

pain de beaucaire

Toast
rcornwall on 13 Sep 2007 at 10:19

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

Bro. Reinharts Struan

slidething on 13 Sep 2007 at 07:56

 Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!

 Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used  bigger loaf pans ( 9x5 ) instead of 8x4 .

 Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -

Beauty is in the eye of the baker

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Floydm on 12 Sep 2007 at 18:13
A beautiful pizza I made this weekend: pizza Well, perhaps not beautiful, but tasty. This was something along the lines of LilDice's ciabatta pizza. Where did summer go? Man, it blew by. My apologies for being nearly absent on the site this summer. I read and responded to little questions almost every day, and I baked quite a bit this summer.

L'shanah tovah

dolfs on 12 Sep 2007 at 14:29

Today I baked a traditional (i.e. round) Challah for the new year's celebration.

Round Holiday ChallahRound Holiday Challah

Certainly not my best ever, but it'll do!

--dolf

German Sourdough Rye from Laurel's Kitchen Bread Book

Rosalie on 12 Sep 2007 at 13:57

I got a new digital camera, inspired by all the wonderful pictures on this web site.  But then I had to wait for photogenic bread.  Then I had to wait for an AC power supply after the wimpy alkaline batteries died.

German Sourdough Rye from Laurel's Kitchen Bread Book 

The bread is very dense - 6 cups rye flour and 3 cups whole wheat.  Inexplicably, it also calls for a mere 1/2 teaspoon caraway seeds.  I put in about a tablespoon, but I could have added more.

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