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Floydm on 5 May 2008 at 08:47
Hey there. I am still here. It has been a very busy spring. Among other things and as dstroy mentioned, we went to San Francisco for a week. I attended the Web 2.0 Conference while D and the kids checked out the city. It was interesting to hear talks about social networking and community building and think about what we've done right here and what I should work to improve.

The last couple of weeks experiments

Toast
proth5 on 3 May 2008 at 08:50

Nature seems to have granted me an abundance of patience and in the past few weeks I have been undertaking experiments that seem destined to use it.

 

I have been wondering why my levain – which given the way I feed it should be dead by now – lives, thrives, and raises bread every week.  I have also been wondering about the results of soaking my home milled overnight prior to a mix and bake.

What's Cooking in Galley Wench's Galley?

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Galley Wench on 3 May 2008 at 07:05

Now that we're back on land, I'm really enjoying my BIG home galley!     The picture below is of Almost Ko-Knead, which is a huge improvement over the original NKB!   Baked this loaf in my Romertopf clay baker and it turned out perfect . . . well, except for the slashing!  Anyone have suggestions on how to 'slash' NKB?   

Galley Wench's Almost No-KneadGalley Wench's Almost No-Knead

Mother-daughter Baking

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MaryinHammondsport on 2 May 2008 at 05:09

Our daughter was here for a visit this week, and together we pushed our boundaries with regard to baking.

First, we had home-made pizza using previously frozen dough from the boule recipe in AB in 5. This was new for her, but not for me.

We next mixed a new recipe of the same dough, so that she could shape a loaf, and see what a time saver it is. Another use of the same dough was pitas for lunch. A first for both of is, and easy to do. I’ll make those again.

She wanted to do bagels next, so she used Floyd’s recipe, to be found here. Excellent.

KAM is cursed.

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Thegreenbaker on 1 May 2008 at 22:16

My old new love KAM, is cursed. Or so it seems.

He committed suicide 2 weeks ago, by walking himself off the kitchen bench whilst mixing dough.

I finally had him replaced and on the second use the height adjustment was somehoiw altered and just scraped the bowl so hard that the protective white covering of the dough hook scraped clean off.

The bowl seems alright. A few scratches, on the bottom, but seemed enough to mix up another batch of dough (as I threw out the now contaminated dough in the bowl) which the paddle attachment.

multigrain bread might look awfully dark

ejm on 1 May 2008 at 12:14
I made the following for Bread Baking Day (BBD) #09: Bread With Oats [center]multigrain bread[/center] In the past couple of weeks we were having problems with fuses blowing on our oven; it's fixed now and ever since the oven has been working beautifully. BUT. I think the oven is now hotter than it was. I know that I used to be able to be quite casual about checking the bread after the bell rang 30 minutes after putting it in the oven.
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