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I have continued to play with my formula for what I call "San Joaquin Soudough." This continuing series of experiments started with my curiosity as to whether the baguette formula of Anis Bouabsa could be applied to other types of bread than baguettes. The short answer is, of course, "yes."

The basic approach I have been using is described in detail in the following blog entry:

http://www.thefreshloaf.com/node/8454/pain-de-campagne 

Well it's Good Friday and time for some Hot Cross Buns and good memories!  Mom made Hot Cross Buns all year round.  They were a favorite to take on their weekly fishing trips.  Back in the 70's I gave her a recipe for them I found in my Sunset Magazine's Bread recipe book...I still have it!  Today I tweeked the recipe and added some K.A.

My first try to use a starter to bake a sourdough bread was Mountaindog's Cherry Pecan Pain au Levain which was so dense and almost unedible.  I was sure something was not right with my starter.  So I requested MD post some pictures of his levains for me for guidance, which he did with nice illustrations.  I followed that to feed my starter for over a week and tried to build a levain with bubbles that would match those of MD's and finally I thought my starter was ripe enough to make breads, I tried the Country French Bread (Thom Leonard's), also from MD's blog :

I had taken a few loaves (my first attempt) Paul's Sweet Vanilla Challah from the oven and was working on my photo's. I went back to get the smaller loaf to re- do the shot and it had been assaulted! My shaping was out of practice on my challah, but the taste is fantastic. 

greetings all!

retried the raisin walnut sourdough recipe from my previous post. i am pleased with the results, however, i am still trying to achieve a better scoring and ear curl. i think i was slashing too deep. i will try the suggestions that i recieved from the discussion thread. thanks members of freshloaf!

Posted on www.evilshenanaigans.com  4/8/2009

I am a bacon devotee.  I'm not sure if you have noticed, but I love the stuff!  That's why when I was challenged to create a sweet and savoury bacon muffin I jumped at the challenge!

Eric's latest video masterpiece at Breadtopia is a whole spelt sourdough.  I was anxious to try it.  So anxious that I didn't notice that I had white spelt flour, not whole spelt.  No matter, the flexibleness that is bread took over, and it came out fine.

Hi

I have been trying to find information about how bakers used to mix and knead large amounts of dough by hand? What were the batch sizes and optimal amounts of dough that were worked before mixers were around? Anyone out ther that can help me with this information?

Thanks....

Sam

hi all,

i just join this forum,

i am from Israel and love baking bread,

i have my own masonry oven, build in my back yard.

the oven heating by wood fire,. same as 100 years ago.

i am using leaven and the results are great.

if anyone intersted i can send photos that shwos all the building procdure

from the begining .

see you

all the best

Yoel Lavi

Israel

Hello dear friends , I really missed you all, but I did not want to show you my face untill I fulfill my promise to Minioven and other fellows, i promised that I will share my recipes for "Falafel & Egyptian beans dish" but till now I did not make it, I was so busy and I do not have any space in my freezer but I am thinking seriously to buy a deep freezer because my freezer is complaining. And I am used to prepare large batch and freeze it to be ready anytime, sorry guys and I will hurry up and make it as soon as possible.

Concerning the title of my blog entry, mmmmmm!!