February 25, 2019 - 3:41pm
Table of Contents
The following are links to our Community Bakes
- Lake Champlain Sourdough by Trevor Wilson
- Fifty-Fifty Whole Wheat Sourdough by Maurizio Leo
- Soughdough Baguettes by Maurizio Leo
- 1-2-3 Sourdough by Flo Makanai
- Five-Grain Levain by Jeffrey Hamelman
- Maurizio's Oat Porridge SD by Maurizio Leo
- Community Bake - Pizza
- Hamelman’s Swiss Farmhouse Bread - Yeast Water - Part 1 by Jeffrey Hamelman
- Hamelman’s Swiss Farmhouse Bread - The Bread - Part 2 by Jeffrey Hamelman
- Basic Open Crumb Sourdough by Kristen of FullProofBaking
- The Approachable Loaf- Whole Wheat Sandwich Bread by The Bread Lab
- Baguettes featuring Alfanso
- Deli Rye - NY Jewish Bakery/Deli style Rye breads
- Durum - Semolina Breads
Below are tips & ideas that you may find useful.
- Baguettes - an extracted PDF file summarizing the Baguette Community Bake
- Bran SD Starter - easier to make
- Aliquot Jar Method for determining Bulk Fermentation
- Methods for Developing gluten, stretching, and handling dough - a Must See
- Testing the Gluten Characteristics of your Flour
- Whole Grains and Bugs
- Oven Steam Findings
- Have Faith in the Oven Spring!
- Ears, Bloom, and Oven Spring - Skin Deep Beauty
- Accurately Adjust the Hydration of your Dough
- Time required for Max Oven Spring & Ear Formation
- Commercial Yeast - Testing, Expiration, & Storage
- Can No Calorie Baking Sweeteners be used to bake bread
- Duration of Fermentation should include Temperature
- Baguette Shaping, a mindset
- Loading long baguettes sideways in the oven
- Shaping baguettes to a particular length
- More Flavor - no extra calories
- Lames - a simple tweak to prevent blade slippage
- Couche Tweak, simple but useful
- Pan Bread Simplified
- Sourdough Starters
- Starter vs Levain
- Levain Timing - Variables -
- Different Methods of Calculating Levain Percentages
- Maurizio discusses his method of determining the end of the Bulk Ferment
- How to Best Search The Fresh Loaf forum
- Ankarsrum Mixing & Kneading Instructions
- Visual Comparison of the growth rates of a Wet Starter vs Dry Starter
- Freezing Bread - Individual Slices
- A Basic Sourdough Bread for Learning
- A Simple Test to Taste the Acetic increase over time in Retardation
- Souped Up Mayonnaise
- Is Reducing the Oven Temp a Fallacy
- Degrease Pepperoni on Pizza
- Home Made Sifter - Shaker
- External Steam Generator
- Lactic vs Acetic Acid - Smell Test
- Super nice Dough Tool, the Spatula
- Exact positioning of roaster cover over bread
- Refrigerated SD makes great daily rolls
- Permanent weight markings on all containers
- Oven Cleaning (Glass)
- Practice Shaping and Scoring w/o Anxiety
- Cast Iron Cooker vs. Graniteware - Thermal Data
- Another Reason not to Cut your Bread too early
- Ground Coffee - great addin
- Looks can be Deceiving
- How to check Oven Steam
- Great Mixing Tool for Pennies
- Weak Dough doesn’t need to bake up as Pancakes
- Ankarsrum Dough Hook Alternate Method
- Increasing Refrigeration Space for Cold Retarding
- Levain Fermenting - Options
- How to stop unwanted email notifications from post replied to
- Zoom Image using Apple iOS and Chrome
- Convert PDF to Kindle - Open Crumb Mastery
- Could your Bread use a little Vitamin C
- Using the Find Feature in Safari Browser
For those in the US, the History of King Arthur Flour Company is very interesting and historic.
Although not listed as a tip, the links below may prove interesting for some.
- A Comparison of 6 commonly available Whole Grain Wheats
- Brand New Starter makes bread 72 hr, after first being made
- Two basic loaves for those new to sourdough breads
1-2-3 SD - No Knead, Do Nothing Bread
Kristen’s Basic Open Crumb SD - The two basic ways the Levain is calculated in a formula
- pH, pH Meters and other such related info
Miscellaneous Blog Post
- SFSD using extended warm and cool BF
- Larraburu Sourdough
- Ciabatta baked during the Ciabatta Community Bake
- Rye Breads baked diring the Rye Community Bake
A compilation of my bakes during a Community Bake
I am trying to use a Table of Contents for my BLOG. Links to blogged bakes will be posted to this page. I plan to post a link to this page on all BLOG bakes, experiments, tips, Community Bakes, etc..
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Comments
Both dabrownman and dmsnyder periodically post a table of contents for their blog entries. dbm usually once annually and David on whichever occasions he dang well decides to. You may wish to follow that kind of routine.
And don't forget that a lot of your forum posts can be linked to as well to give your TOC some history before this week.
Thanks for the ideas.
of doing a table of contents or do I have to copy and post each link from each blog post? I find Dab’s annual table of contents super useful.
is that it's just a copy/paste function. That also can be done with comments within blog and forum entries. We just can't isolate those to print off or save as PDFs on their own.
User can check other users' posts/blogs by clicking at their avatar pictures:
For instance (need to login), DanAyo (open in another tab/or window). You can see his blog list, bookmarks, and replies (comments on others' posts).
Using this link, and show all his blog with full contents. Because it display all the contents, it's not easy to get a quick view on the topics of the blog entries.
I know dabrownman posts the blog links regularly (as new blog entries). However, it's still not easy to look up because, after a while, it will be covered other blog entries. You can only search through specific subject line.
I have an idea: Maintain all your blog links on ONE blog entries, instead of posting a new one. The author can organize his/her blog entries in different categories within this "table of content" blog entry. Others users can bookmark this "table of content" for easy access later.
The author can also bookmark his/her "table of content" blog entry, so that this can appear on his/her bookmarks. Besides, it's easier to update and organize for the author when there is only one table of content entry.
Just my two cents.
i just love the spices and creamy 'tongue' of the typical Indian sweet/ dessert. I want to attempt to capture this into a flavored sourdough bread. i prefer a rich spicy less dense crumb. Any suggestions, comments or recipes? I've had great success with oat porridge bread as well as blue corn polenta breads and assume the porridge consistency of rice pudding (with consideration of hydration adjustments) might be able to work.
help - Buzz
I think the link to the Ciabatta CB is missing?
https://www.thefreshloaf.com/node/66219/community-bake-ciabatta