Hi
A while back I baked a raisin and rosemary loaf and it came out quite well, and the flavour was quite excellent. I have only been baking for a year now and from that year I have gather one opinion. I have still lots to learn.
Ok, so i got struck with the baking bug about a week ago and since then i´m obsessing about figuring out how to bake my own bread...
so far i produced together with my wife 4 lovely, tasty bricks of bread, what went wrong?
story goes as such...
first bread was made utilizing the formula from lesson one on this here website, measurements were way off since i don´t have proper measuring tools (ie cups and spoons) so this was very much freestyle bread you might say. i stuck some sesame and flex seeds in there also.
The Humble Rusk
I've never been much of a political animal. But ever since you, Mr. Job Cohen, former mayor of Amsterdam, were called upon by national politics and gave up your position, there has been a growing unease within me.
[url=http://www.flickr.com/photos/67856223@N06/6827418993/]
[/url]
[url=http://www.flickr.com/photos/67856223@N06/6827419437/]
[/url]
Back in October, 2011, I baked a pugliese-type bread I enjoyed a lot. (See Pugliese Capriccioso) I gather from various TFL comments, a few other bakers have baked from my formula with good results. However, I wanted to bake this bread again using a more authentic biga rather than a liquid levain and at a somewhat higher hydration. Today, I did.
Hello,
I’ve really been enjoying baking over the last few weeks, with local flour and eggs.
Here are a few things; I'll try to keep it short :^)
to catch up on. First off I got a new SD starter going using sourdoughlady's technique. I used minneola juice instead of pineapple since I have citrus in the back yard. Here it is in the middle of the Minneola / Apple Yeast waters teketeke helped me get started .
You just have to have some hummus with that great Pita bread you just made but don't buy that crud in the store that is just horrible and full a so many bad things, foul smells and unusual tastes. Make your own it is easy!!! Here is how. Simmer off till tender 1 1/2 cups of dried Garbanzos (about an hour) that you soaked overnight in some home made chicken stock to cover and a bay leaf. Let the beans cool in the stock in the fridge and drain off the liquid and reserve it in case the hummus is too thick or, better yet, to make garbanzo
