I made another of the "favorite recipes" from this site.
for the pain aux raisins, I added lots of raisins (my husband loves them).
A little help from my friends, please? Bear with me, here comes one of my notorious rambling lead-ins to some serious baking questions. I love The Splendid Table with Lynn Rosetto-Kasper on Natl Public Radio; doesn't everyone? Years ago she recommended a book, "FoodWise" by Shirley O. Corriher on both the science and the mechanics of cooking. I gave it to my son-in law as a gift and then borrowed it back just the other day.
Hi everyone,
One of this weekends breads. I sure do like the sound of a fresh bread crackin as it cools down, and all them little blisters, love 'em.
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After looking at our bagel recipe sit for months on my recipe stand, I finally made bagels! I don't know why I waited so long. Because I adore bagels....
After admiring Susan's (Wild Yeast) bagels several times, I decided to copy her and use my wild yeast starter too.
And how did the bagels taste? Well, [i]I[/i] liked them!
I forgot that my malt powder had gone bad, so I subbed in brown sugar. Definitely not as authentic, but still quite tasty for a Sunday brunch.Alright for those that know me here, you already know I like photos so it will be no surprise to you thats theres gonna be a bunch (browndog, you'll be glad you got dsl).
Some months ago a nice fellow named Crumb Bum gave me a compliment about my experimentations, and not always following the bread books. I really appreciated that and try to hold true to it still today. I enjoy, and learn loads from all the books I have purchased on bread, but I like to do my own thing as well.
Has anyone had any experience baking with King Arthur (KA) French style flour? I ordered and received a few 3 lb.
