Blog posts

So, I just found out I have my own blog here. When I sign in I thought I would like to keep a register of my "experiments", and I was thinking of creating a blog for it, it turns out I already have one :D

Since I started again with my baking, I will use this blog to register what I'm doing, so I can keep track and check my improvement (hopefully).

This first entry is about the first bread I made with the help of TFL. The bread from Lesson One.

For the longest time, I tried no-knead recipes, not accepting that my toaster oven doesn't go beyond 450F and I don't have a dutch oven. I also had a really large loaf pan, which meant at least 4 cups of flour and a LOT of badly baked bread to eat and finish when an experiment went wrong. I read loads of stuff (some of it on this site!) about how stone ground atta flour available in India is not really bread-friendly, and other stuff about how maida (all-purpose flour) is okay, but not really healthy.

Hello,

          I have attempted bread making in the past...with disastrous results!! But then I found this site and with the help of my 4 year old daughter We  made bread,and its editable.:-) :-) :-)

I sometimes mention my little home based bakery. Since - as my husband always says - inquiring minds want to know - I will open the door to my Bar Harbor kitchen.

Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.

I am therefore legally:

This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.

First, Greenstein's Jewish Sour Rye:

Thanks to Kiesger I have got Green Spelt now.

This is the same recipe and process as in my previous post

Götz Brot - Jürgen's Take

just substituting fine Green Spelt (Grünkern) meal for the light spelt.

The formula is here:

I’ve been away from TFL for some time, and that is mostly due to my father death. He passed away two weeks ago, and I had been busy with his funeral arrangements and dealing with the aftermath of his demise. As it happens, he was also my boss at work for 12 years. I will miss his kind heart. May he rest in peace.

It has been a few months since my last post. Have been busy with work and stuff. Still i have skim through the sites and have seen so many awesome breads baked by our TFLers.

Recently I have been mainly working on BREAD - By Jeffery H.

Tried a few recipes on its sourdough bread. They are all very tasty and perfect bread for toast, sandwiches and even just to have it by itself.

After 2 years baking at home, and 7 months in a professional bakery, I have finally figured out how to consistently get an open crumb in a poolish baguette.  The three things, IMHO, that I was doing wrong every time?  Not having a hot enough stone, UNDER mixing, and over proofing.