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Reinhart's 100% Whole Wheat Sandwich Bread

dolfs on 2 Sep 2007 at 00:19

Received the book finally 2 days ago. I had pre-ordered from Amazon and they kept claiming it wouldn't ship to me until October. I complained with customer service as others were receiving it, and when I placed a new order, it said it would ship immediately (I cancelled that one of course). That caused them to send it right away.Reinhart's 100% Whole Wheat Sandwich Bread

Reinhart's 100% Whole Wheat Sandwich Bread 

sourdough problem

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AnnieT on 1 Sep 2007 at 12:33
I have been merrily plodding along with my version of sourdough starters ( 2 at the moment) but took some time to re-read Bill's posting on maintaining a starter. To my horror it seems I have been doing everything wrong, so I decided to start yet another one from Bill's recipe. I have to admit I had been using what I consider to be inferior flour because our store was out of King Arthur, and my starter didn't look too happy. I measured out the required amount and added KA all purpose flour and spring water and stirred like mad.

Sourdough moving experiment.

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Mini Oven on 31 Aug 2007 at 01:43
Many many months ago, in Austria far away, a sourdough starter was supplied from a baker, good and qualified. The Austrian starter was dried and traveled to China where part of it mixed and grew nurtured in the presence of Chinese all purpose flour and later with Austrian Rye flour. Sometimes it sat out to grow, sometimes it sat in a refrigerator, one time even froze but it lived long and prospered and provided many a loaf of bread. Then it was dried.

Better Bread, Better World, Week One: Baguettes, etc.

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beenjamming on 28 Aug 2007 at 08:30

So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes! I had originally intended to have a side by side comparison of baguettes with/without poolish, but just getting introduced to the bread making process was plenty for round one. We used Leader's parisian daily bread recipe for half ver batim, and substituted about 250g of poolish in for the other half of the breads.

Bread Camp 2007

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Teresa_in_nc on 25 Aug 2007 at 07:19

Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.

Display problem

ehanner on 20 Aug 2007 at 19:57

Is anyone else having issues with how the forum is displaying? It looks like the server reverted to an earlier point and changed the image space allocation. Floyd isn't logged in so he probably isn't aware.

Eric

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