Blog posts

For the longest time, I tried no-knead recipes, not accepting that my toaster oven doesn't go beyond 450F and I don't have a dutch oven. I also had a really large loaf pan, which meant at least 4 cups of flour and a LOT of badly baked bread to eat and finish when an experiment went wrong. I read loads of stuff (some of it on this site!) about how stone ground atta flour available in India is not really bread-friendly, and other stuff about how maida (all-purpose flour) is okay, but not really healthy.

Hello,

          I have attempted bread making in the past...with disastrous results!! But then I found this site and with the help of my 4 year old daughter We  made bread,and its editable.:-) :-) :-)

I sometimes mention my little home based bakery. Since - as my husband always says - inquiring minds want to know - I will open the door to my Bar Harbor kitchen.

Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.

I am therefore legally:

This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.

First, Greenstein's Jewish Sour Rye:

Thanks to Kiesger I have got Green Spelt now.

This is the same recipe and process as in my previous post

Götz Brot - Jürgen's Take

just substituting fine Green Spelt (Grünkern) meal for the light spelt.

The formula is here:

I’ve been away from TFL for some time, and that is mostly due to my father death. He passed away two weeks ago, and I had been busy with his funeral arrangements and dealing with the aftermath of his demise. As it happens, he was also my boss at work for 12 years. I will miss his kind heart. May he rest in peace.

It has been a few months since my last post. Have been busy with work and stuff. Still i have skim through the sites and have seen so many awesome breads baked by our TFLers.

Recently I have been mainly working on BREAD - By Jeffery H.

Tried a few recipes on its sourdough bread. They are all very tasty and perfect bread for toast, sandwiches and even just to have it by itself.

After 2 years baking at home, and 7 months in a professional bakery, I have finally figured out how to consistently get an open crumb in a poolish baguette.  The three things, IMHO, that I was doing wrong every time?  Not having a hot enough stone, UNDER mixing, and over proofing. 

The heart is like grain, we are the mill.

How does the mill know why it turns?

The body is the mill stone, the water its thoughts.

The stone says "The water knows its course."

The water says "Ask the miller, he is the one,

Who sends this water cascading down."

The miller says "If there is no turning,

O bread-eater, there will be no dough."