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Hello, all you bakers.  I stumbled upon this fabulous website while browsing KAF.  I was given an Artisan KA mixer as a gift and JUMPED  into the art of bread baking.   Baked ciabatta (a moderate failure, but taste was good), baguettes (witha correct pan-you know-the one with the holes), which we turned into brushetta), and parker house rolls.  I find that all you bakers have so much knowledge I'm not familiar with.  Can you recommend a book or website that speaks to me in primary school terms?

I was preheating the 2 Dutch ovens I use for the San Joaquin  Sourdough. All was great and the oven was at 500. I took out the 2 pots and placed a loaf into each one and misted lightly with water. When I placed the covered  pans back into the oven the oven had a new code F06 and it cut off. Oh NO !! I quick turned on the upper oven to preheat to 460 and left the covered pots in the lower oven while I waited and swore and worried. I moved the pots to the top oven as soon as the temp was up . Then I waited...how long to wait??? When to remove the lids...more worry and swearing LOL.

What is bakery  pantent flour? What kind of bread uses patent flour?

siuflower

I got an awesome fathers day gift from my daughter this year. She is going to New York University so she has been running around the Big Apple for a couple of years now. One of her favorite spots to pick up bakery items is Amy's Bread, which sells a book with some of their recipes, and that was my gift :-)

Thank you, Sourdo Lady.  About ten days ago I finally decided to put off the procrastination and begin my own sourdough starter.  Having read many various instructions (Beranbaum, Hamelman, Williams Sonoma, et al), calling for the use of flour, water and time, and if the desired results are not produced, throw it out and start over, I decided to take Sourdo Lady's explanation and logic to heart and put them to the test.  Armed with a fresh bag of rye flour and a small can of pineapple juice, I started and five days later, I had a bubbling seed starter.  Now to put it to

Sauna-like temperatures helped me hatch a scientific explanation for the mysterious connection between liquors and teen sneakers.

http://hanseata.blogspot.com/2010/07/liquors-and-sneakers-sprituosen-und.html

It has been quite awhile since I've baked much of anything, particularly sourdough, as since getting pregnant in March I've found the smell of the sourdough and the thought of making it completely nauseating (which is bizarre seeing as I was totally addicted to it before getting pregnant, and baking everyday.  Or maybe that is why....)  Anyway, this pregnancy has seen the nausea last an unreasonably long time, so only in the last few weeks have I felt inclined to get back to baking.  When I was baking regularly earlier in the year, I deliberated over the available options for

Summer is most definitely my favourite time of the year. And finally it's here! Few things are better than wandering about outdoors in the early hours of morning, letting the sun shine down on you and inhaling the refreshing scents of wet grass, blooming flowers and the fresh, salty air blowing in from the sea.

Been working on my own sourdough formula named after where I live and from where the culture was grown. It's not finished so I won't be releasing the formula just yet.

Turned out very well this time although I think I need to increase the hydration a tiny bit as I want a more holey crumb. Maybe make the levain a bit more stiff for increased sourness too.