One Pound Pullman Shorty
A one pound loaf is just right for me. I can comfortably go through two loaves a week, without getting too overweight...
After years of baking bread I started making fun shapes. My first attempts were using the entire batch of dough to make one large "Fun Bun".
I made a frog for the neighbor girls.
Then a mouse for my backdoor neighbor.
I tried a pig next.
by George, I think I've got it!
A lot has been said regarding using the liquid wild yeast or water yeast for sourdough and thought I would give you an idea of the results that I have been getting. I use a double feed for my bread and by that I mean that I refresh the yeast water routinely and when I am ready to bake, I take 1 part yeast water and 2 parts flour, or there abouts. I don't really measure to the inth degree just generally use a 1/2 cup measure and fill the container and add that to my yeast water and stir.
I started baking bread in 1969. As a new bride I wanted to continue the family tradition of making Swedish Rye Bread.
A few years ago I was looking for ways to share my love of baking with my grandchildren. Here are some "fun buns" I have created.
Simple Multi Levain Builds for SD &or YW
[Updated: 110519-0940]
A great deal has been written about methods to build, or refresh, leavains. It is not the purpose of this posting to say here is a “better way”. The sole purpose here is to say here is a very simple way, if you want to build any desired amount of levain for a loaf you wish to try.
After realizing that we preferred tangy sourdough breads to milder fruit yeast loaves, I banned my apple yeast water into the no-see area of my refrigerator - the place where stuff goes that is hardly ever used. Bad conscience made me feed it together with my other two starters before I went on my trip to Germany, but after I came back I forgot all about it.
Yeast Water Examples with Photos TFL Links Only [Updated: 110605-0720]
This is a follow up on my Yeast Water & Other Wee Beastie Bubbles (No Math) posting at the link below:
http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math
I am on a quest to duplicate, or at least create a reasonable facsimile, of the Arizmendi/Cheese Board corn-blueberry muffins. I have The Cheese Board Collective Works which does not contain this recipe, to my irritation, but which can serve as a useful guide! My most recent attempt is documented here:
Preheat oven to 425. Thoroughly oil or butter a muffin tin. This makes 6 large or 9 medium muffins.
Mix dry ingredients in a bowl:
