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Last night my husband and I made a faux-Thanksgiving meal (turkeys were on sale). We made stuffing from homemade-bread crutons. (Yes!) Anyway, I saved the potato water from when I prepared mashed potatoes, because I remembered it being called for in some bread recipes. Here's my question -- given that I have potato water and lots of fresh thyme, what can I bake with them? I also have a functioning sourdough starter (I've baked with it once!), and a modest assortment of kitchen staples.

I just made the Tartine Country Bread for a second time. I do not have a combo cooker and thought I would share my results with alternatives.

so i thought to try out my new rye starter which seemed to be doing fine, though i wasn´t treating it nice at all (let it sit outside for more then 24 hours without feeding...), that said i though to make pitas for lunch and try it out anyway, it turned out that i had to do some things and in the end i decided to shape it into a loaf and stick it in the fridge for a few hours before i could let it out to rise and stick it in the oven...

i was improvising with the recipe more or less and i´m noting it from memory so i might be wrong about some numbers...

Okay all you pizza afficianados....I stole this from Pinterest today and have to tell you I am so tempeted to try it out...BUT...a  pizza dough with no rise time????  What do you think...dare I attempt this super easy and fast recipe?  Would love your thoughts...

Belle

The Easiest Pizza Dough In The World everybody loves sandwiches
1 packet yeast (2 1/4 teaspoons)

I stopped off at Whole Foods over the weekend and couldn't resist picking up a bottle of Cherry Ale to try in a bread recipe.  I also picked up some coconut flour which I will have to try at some later point when I figure out the best use for it.

It's been a while since I last tried to bake bread -- it's mostly because my boyfriend's sister moved out and took the measuring cups and spoons (they were hers) and I haven't replaced them yet. I still haven't, but today I decided to measure the ingredients with what I had. I still used the recipe for the basic loaf provided in TFL's Lesson #1. First, I checked to see what the average weight of flour is (I have a kitchen scale).

Hi all! I've posted my first Sourdough recipe on my blog :) The loaves are far from perfect, but are the first ones I felt were near good enough to go up. Click on over to Ovenmittsblog.com for the full post and recipe!

Thanks for your support,

Raquel @ Ovenmitts Blog

Sending this to Yeastspotting.

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I almost decided not to bake this past weekend, but I activated some starter, thinking I might make some sourdough pancakes for breakfast Sunday. But, then, there was this starter, and I thought maybe I'd bake something or other. Well, I might as well have some fresh-baked bread for Sunday dinner, and it had been a while since I'd given a loaf to my next door neighbor who really appreciates my breads. I guessed I'd make some San Francisco-style sourdough to share.