Blog posts

Today's bake:   Brotgewürz Rye-Wheat Bread

Source:   CalBeachBaker

Notes: 

•  None

Substitutions: 

This loaf is a continuation of a previous post about making a pan loaf that skips the middle part by doing a brief bulk ferment and long proof in the pan. The shaping is the last coil fold dropped in the pan. 

I'm in awe of this baker's creativity and skills—she can make amazing cakes with hardly any tools. Inspired by her makeshift cake turntable, I made one too！

She’s 7 he’s 5! They love to bake and eat! Great kids .

Hi there,

I noticed in the Google Analytics dashboard that this website has been mentioned Country Life Natural Foods quite a bit.

So curiously, I decided to poke around.

This seems like a really great place! There aren't too many online community forums that exist anymore.

Anyway, I just wanted to stop by and say thank you.

Maybe I might post some special discounts or sales in the future!

Till next time 👋

I had been informed that a crusty, French-style bread was required for today's brunch with my cousins.  So, like any good husband possessed of a healthy measure of spousal love and self-preservation,  I set to work.

forgot to resize! Sorry. 

I reworked the measurements to get a higher PFF. 

credit to (https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/)

• After a few years of success creating and maintaing starters they are suddenly failing. Mixed 50g slightly warmed water with 50g KA AP flour . Added the.same on second day and always started growing on third day .
• Suddenly this has proven unsuccessful . I’ll get a quick reaction third day but afterwards nothing .
• Can't imagine what is going wrong on several attempts .
• Any help much appreciated!
• Mike