Blog posts

Weekend of sourdough

Profile picture for user JMonkey
JMonkey on 11 Mar 2007 at 19:37
Sorry that I've not been around much lately. My wife and I have been travelling quite a bit on the West Coast. We're contemplating a move to either Corvallis, Oregon or Providence, RI and have to decide within the next 10 days where we're going to spend what's likely to be the rest of our lives. So it's a been a bit stressful. We loved Corvallis, but haven't yet checked out Providence -- that's next weekend.

So, what better way to relieve some stress than the knead the bejeezus out of some dough?

What I learned from my family

Toast
TinGull on 11 Mar 2007 at 11:49

I'm brand new to this site, and WOW!  Awesome stuff.  I had never really ventured out online to find bread baking forums before.  I just kind of did my own thing and learned from people along the way (mainly my father, who's an excellent baker) and cook really only for myself and my girlfriend.  I have baked professionally in the past, but now have my own business in the financial markets and get to bake at home whenver I want, which is awesome.  I plan to keep a little blog here with some pictures of breads I bake.  Just a fun place to keep a journal of that p

going commercial

Toast
Jo on 8 Mar 2007 at 23:50
thought I would blog my progress. I have recently converted my garage into a bakery, i learnt to bake in france, spent 4 months with an artisan baker and then returned to bake here. Artisan bread is virtually unknown in these parts, in some cases when I take my baguettes into places to sell them people say "'what's that"' in most cases they don't even recognise it as a loaf of bread. Will endeavour(if anyone is interested to keep you updated on my progress) I will give you more info on output etc and post some pictures soon. Oh I live in Fish hoek Cape Town South Africa

Bread with Olives

Toast
Marcelo on 4 Mar 2007 at 08:28

Hi I'd like to share with you all my Bread with Olives recipe. I'm new to thefreshloaf.com, just discovered it with the links from here that the recipe got on my blog.

Bread with Olives

Bread with Olives

100% WholeWheat holes- Success

Toast
Srishti on 2 Mar 2007 at 14:58

Thank you Jane, JMonkey and Tom,

I finally had sucess getting decent (not as big as Jane's) Holes in my whole wheat Sourdough!!! The taste was definitely much superior to my previous attempts :)

ab

I also made a hazelnul & a seeded bread with same dough. They looked gorgeous but did't have any impressive holes:

In search of a good miche...

bwraith on 28 Feb 2007 at 15:30

My staple bread for the past couple of years has been a miche. I started doing the BBA recipe with half bread flour and half KA whole wheat flour. Lately I've been experimenting with different blends of organic and sifted flours. I haven't yet settled on one recipe and change things every time I do it lately, but I thought I'd describe this basic recipe.

Mixed-Flour Miche: Loosely based on BBA Miche and Hamelman Mixed-Flour Miche.

Carda-whatever and a new apprenticeship

Toast
Flourgirl on 26 Feb 2007 at 16:16

Well, I am not losing my mind, at least not over some carda-whatever.  I have a picture of a label in my camera-phone that I will have to upload if I can figure out how.  The label on the containers of carda-whatever are actually spelled wrong!  HA, no wonder I was confused.

Subscribe to Drupal blog posts