Bread!

We all like it (Mostly). I am a member of a good bread baking forum and get updates everyday. Thought I would repost some here.

1. VI - Maison Kayser Bread Report : Part I – Boule ‘something something’ Rustique
Published Blog entry by lumos
[ http://www.thefreshloaf.com/node/246...80%99-rustique ]

2. Home milling
Published Forum topic by lizaveta
[ http://www.thefreshloaf.com/node/24640/home-milling ]

3. Tumminia and Pane Nero di Castelvetrano
Published Blog entry by ananda
[ http://www.thefreshloaf.com/node/246...-castelvetrano ]

4. Bread Making lessons in Southern New Jersey
Published Forum topic by Tammyscakewalk
[ http://www.thefreshloaf.com/node/246...ern-new-jersey ]

5. Yeast conversion from old recipes?
Published Forum topic by mkmcguir
[ http://www.thefreshloaf.com/node/246...on-old-recipes ]

6. baguette - crust looks weird
Published Forum topic by dolcebaker
[ http://www.thefreshloaf.com/node/246...st-looks-weird ]

7. Should I use Instant or active dry in my dough
Published Forum topic by Mundus33
[ http://www.thefreshloaf.com/node/246...e-dry-my-dough ]

8. Google translate
Published Forum topic by plevee
[ http://www.thefreshloaf.com/node/24646/google-translate ]

9. Wild Yeast Sourdough Starter
Published Blog entry by SourdoLady
[ http://www.thefreshloaf.com/node/233...rdough-starter ]

10. DIY: Those Raincoast Crisps
Published Forum topic by joyfulbaker
[ http://www.thefreshloaf.com/node/211...incoast-crisps ]

11. Dough Hydration Calculator
Published Blog entry by joshuacronemeyer
[ http://www.thefreshloaf.com/node/229...ion-calculator ]

12. dough ball sizes and weights for common bread shapes?
Published Blog entry by cranbo
[ http://www.thefreshloaf.com/node/233...n-bread-shapes ]

13. Jan Hedh's Pain au Levain With Bran and Vinegar - A Case of Bran-o-mania?
Published Blog entry by hanseata
[ http://www.thefreshloaf.com/node/236...ase-branomania ]

14. Whole wheat crackers not crispy
Published Forum topic by shansen10
[ http://www.thefreshloaf.com/node/242...ers-not-crispy ]

15. Inspirational Stories
Published Forum topic by ananda
[ http://www.thefreshloaf.com/node/243...tional-stories ]

16. Formual conversion of Oz to Tsp. in "Bread" by Hamelman for Baguettes with Poolish
Published Forum topic by sitkabaker
[ http://www.thefreshloaf.com/node/243...uettes-poolish ]

17. Latest on INSIDE THE JEWISH BAKERY - Going to Press!
Published Forum topic by Elagins
[ http://www.thefreshloaf.com/node/243...-jewish-bakery ]

18. Malted Wheat Flakes
Published Forum topic by Janetcook
[ http://www.thefreshloaf.com/node/244...d-wheat-flakes ]

19. Looking for Bread suggestions
Published Forum topic by dolcebaker
[ http://www.thefreshloaf.com/node/244...ad-suggestions ]

20. Shelf Life
Published Forum topic by Chris downunder
[ http://www.thefreshloaf.com/node/24538/shelf-life ]

21. Another High extraction sandwich loaf
Published Blog entry by Mebake
[ http://www.thefreshloaf.com/node/245...-sandwich-loaf ]

22. sourdough starter problem
Published Forum topic by qahtan
[ http://www.thefreshloaf.com/node/245...tarter-problem ]

23. internet mail order source for organic kamut grain - free shipping - for home millers
Published Forum topic by subfuscpersona
[ http://www.thefreshloaf.com/node/246...g-home-millers ]

24. a local country store wants to sell my artisan breads.
Published Forum topic by crustycrumb233
[ http://www.thefreshloaf.com/node/246...artisan-breads ]

25. Eric Kayser!!!!
Published Forum topic by lumos
[ http://www.thefreshloaf.com/node/24615/eric-kayser ]

26. 100% Whole Durum Boule "Attamura"
Published Blog entry by varda
[ http://www.thefreshloaf.com/node/246...otattamuraquot ]

27. Proof Overnight - Bake for Breakfast
Published Forum topic by hk1
[ http://www.thefreshloaf.com/node/246...bake-breakfast--

28. Baguettes with poolish with My Newly Found Flour!
Published Blog entry by Mebake
[ http://www.thefreshloaf.com/node/246...ly-found-flour ]

29. V - Better Than Poilane!!..........?????????
Published Blog entry by lumos
[ http://www.thefreshloaf.com/node/24622/better-poilane ]

30. Baguettes splitting in wrong place
Published Forum topic by sehenley
[ http://www.thefreshloaf.com/node/246...ng-wrong-place ]

31. Sourdough becoming less active - what to do?
Published Forum topic by Vincci
[ http://www.thefreshloaf.com/node/246...active-what-do ]

32. very (!) active starter
Published Forum topic by moma
[ http://www.thefreshloaf.com/node/246...active-starter ]

33. Mebake + codruta, immortalized by google
Published Forum topic by gvz
[ http://www.thefreshloaf.com/node/246...talized-google ]

34. New to bakfing Bread Machine Dough in Oven...please advise!
Published Forum topic by Heidi257@aol.com
[ http://www.thefreshloaf.com/node/246...nplease-advise ]

35. 36 hours sourdough baguette with cocoa powder -- chocolate breads don't have to be sweet
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/246...-have-be-sweet ]

36. nzsourdoughmans first sourdoughs
Published Blog entry by nzsourdoughman
[ http://www.thefreshloaf.com/node/246...rst-sourdoughs ]

37. Pain au levain - from Timisoara to Nevers
Published Blog entry by codruta
[ http://www.thefreshloaf.com/node/24635/pain-au-levain ]

38. Sweet & Sour
Published Blog entry by Franko
[ http://www.thefreshloaf.com/node/24636/sweet-amp-sour ]

I'm on the wagon.

You've heard the expression that beer is liquid bread, right? Well, I've come to realize that for me, "bread is solid beer."
What would that make me? A yeastaholic? A wheato?

1. Sweet & Sour
Published Blog entry by Franko
[ http://www.thefreshloaf.com/node/24636/sweet-amp-sour ]

2. Yeast conversion from old recipes?
Published Forum topic by mkmcguir
[ http://www.thefreshloaf.com/node/246...on-old-recipes ]

3. Zojirushi bread machine rising problem
Published Forum topic by Jekes
[ http://www.thefreshloaf.com/node/246...rising-problem ]

4. Zojirushi BB-CEC20 bread maker problem
Published Forum topic by Jekes
[ http://www.thefreshloaf.com/node/246...-maker-problem ]

5. Dimuzio's focaccia question
Published Forum topic by Chiesa_Dan
[ http://www.thefreshloaf.com/node/246...accia-question ]

6. WholeWheat and Chocolate Cherry
Published Blog entry by HokeyPokey
[ http://www.thefreshloaf.com/node/246...ocolate-cherry ]

7. My first loaf
Published Forum topic by SimonBakes
[ http://www.thefreshloaf.com/node/24651/my-first-loaf ]

8. Which scales? UK please
Published Forum topic by FoodFascist
[ http://www.thefreshloaf.com/node/246...ales-uk-please ]

9. Newbie to measuring by weight & using percentages finds another reason to do so
Published Forum topic by HeidiH
[ http://www.thefreshloaf.com/node/246...r-reason-do-so ]

10. basil parmesan bread recipe needed
Published Forum topic by asunda
[ http://www.thefreshloaf.com/node/246...-recipe-needed ]

11. A few loaves for those close
Published Blog entry by arlo
[ http://www.thefreshloaf.com/node/246...es-those-close ]

12. Whole wheat flour and bran
Published Forum topic by Paula Freeman
[ http://www.thefreshloaf.com/node/246...flour-and-bran ]

13. sautumner frangipani; diverting all power to the pies
Published Forum topic by freerk
[ http://www.thefreshloaf.com/node/246...all-power-pies ]

14. Odd Question?
Published Forum topic by KMIAA
[ http://www.thefreshloaf.com/node/24658/odd-question ]

15. Hello from Long Island
Published Forum topic by joeg214
[ http://www.thefreshloaf.com/node/246...lo-long-island ]

16. Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.
Published Forum topic by JonnyP
[ http://www.thefreshloaf.com/node/246...they-affect-fi ]

17. Why Baking Soda in Yeast Bread?
Published Forum topic by Rosalie
[ http://www.thefreshloaf.com/node/457...da-yeast-bread ]

18. Kitchenaid steam assist convection oven
Published Forum topic by Pablo
[ http://www.thefreshloaf.com/node/837...onvection-oven ]

19. Recipe for Multi Grain Deli Flats or Rounds?
Published Forum topic by missin44
[ http://www.thefreshloaf.com/node/199...lats-or-rounds ]

20. Baparoma Master Steam French Bread Pan
Published Forum topic by bturnerexpress
[ http://www.thefreshloaf.com/node/208...ench-bread-pan ]

21. SFBI Artisan II Workshop - Day 2
Published Blog entry by dmsnyder
[ http://www.thefreshloaf.com/node/211...workshop-day-2 ]

22. Poolish Croissant - the pursuit of perfection
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/226...uit-perfection ]

23. dough ball sizes and weights for common bread shapes?
Published Blog entry by cranbo
[ http://www.thefreshloaf.com/node/233...n-bread-shapes ]

24. Jan Hedh's Pain au Levain With Bran and Vinegar - A Case of Bran-o-mania?
Published Blog entry by hanseata
[ http://www.thefreshloaf.com/node/236...ase-branomania ]

25. The Joys & Challenges of a Home-Based Food Business
Published Forum topic by mimifix
[ http://www.thefreshloaf.com/node/241...-food-business ]

26. Hard Rolls
Published Blog entry by ehanner
[ http://www.thefreshloaf.com/node/24376/hard-rolls ]

27. Shelf Life
Published Forum topic by Chris downunder
[ http://www.thefreshloaf.com/node/24538/shelf-life ]

28. sourdough starter problem
Published Forum topic by qahtan
[ http://www.thefreshloaf.com/node/245...tarter-problem ]

29. 100% Whole Durum Boule "Attamura"
Published Blog entry by varda
[ http://www.thefreshloaf.com/node/246...otattamuraquot ]

30. Baguettes with poolish with My Newly Found Flour!
Published Blog entry by Mebake
[ http://www.thefreshloaf.com/node/246...ly-found-flour ]

31. Sourdough becoming less active - what to do?
Published Forum topic by Vincci
[ http://www.thefreshloaf.com/node/246...active-what-do ]

32. nzsourdoughmans first sourdoughs
Published Blog entry by nzsourdoughman
[ http://www.thefreshloaf.com/node/246...rst-sourdoughs ]

33. Home milling
Published Forum topic by lizaveta
[ http://www.thefreshloaf.com/node/24640/home-milling ]

34. Tumminia and Pane Nero di Castelvetrano
Published Blog entry by ananda
[ http://www.thefreshloaf.com/node/246...-castelvetrano ]

35. Bread Making lessons in Southern New Jersey
Published Forum topic by Tammyscakewalk
[ http://www.thefreshloaf.com/node/246...ern-new-jersey ]

36. baguette - crust looks weird
Published Forum topic by dolcebaker
[ http://www.thefreshloaf.com/node/246...st-looks-weird

37. Should I use Instant or active dry in my dough
Published Forum topic by Mundus33
[ http://www.thefreshloaf.com/node/246...e-dry-my-dough ]

Good stuff. I think that being good at making bread from scratch is going to be a valuable skill to have in the future.

Quote:

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Originally Posted by madfranks

Good stuff. I think that being good at making bread from scratch is going to be a valuable skill to have in the future.

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Glad you like them, some of the posts look like repeats of others, but they are replys. This thread could get very long, there are some very good bread (+ other things) bakers on that site.

And yes being able too make good bread from scratch with and without yeast and using different grains is a skill that is and will be priceless.

I have some brioche dough proofing as I type... I cant wair to bake it in a loaf! 8=)

Thanks for this thread! I'm still a newbie to the bread making skills. I bought a Zojirushi about 2 years ago. I really need to learn to make it without the machine but it's so convenient.

Oh do I love me some bread :)

Quote:

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Originally Posted by muffin

Thanks for this thread! I'm still a newbie to the bread making skills. I bought a Zojirushi about 2 years ago. I really need to learn to make it without the machine but it's so convenient.

Oh do I love me some bread :)

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I had to stop cuz I could eat a whole loaf in one sitting...with butter... It was sick! Especially after I tossed the machine and learned
the no knead method... I needed my no knead. :)

Quote:

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Originally Posted by Santa

I had to stop cuz I could eat a whole loaf in one sitting...with butter... It was sick! Especially after I tossed the machine and learned
the no knead method... I needed my no knead. :)

---

I hear ya. I love it warm with some butter on it. mmmm I could make a meal out of that. But my thighs would grow and grow and grow....

1. glossy, open crumb in baguettes
Published Forum topic by probably34
[ http://www.thefreshloaf.com/node/243...rumb-baguettes ]

2. to steam or not to steam
Published Forum topic by CSBaker
[ http://www.thefreshloaf.com/node/246...m-or-not-steam ]

3. Lactobacillus San Francisco Sourdough
Published Blog entry by Nickisafoodie
[ http://www.thefreshloaf.com/node/246...isco-sourdough ]

4. Do Bakers usually get breaks? At all?
Published Forum topic by cor
[ http://www.thefreshloaf.com/node/246...get-breaks-all ]

5. Questions about how to make yeast rolls tall.
Published Forum topic by Rose Lucia
[ http://www.thefreshloaf.com/node/246...ast-rolls-tall ]

6. Does anyone sell their "sourdough starters"?
Published Forum topic by Rose Lucia
[ http://www.thefreshloaf.com/node/246...h-startersquot ]

7. VII - Our Current Favourite : Are We There Yet? .....Almost!....maybe....
Published Blog entry by lumos
[ http://www.thefreshloaf.com/node/246...et-almostmaybe ]

8. This weekend's baking: Bagels & SJSD 8-14-2011
Published Blog entry by dmsnyder
[ http://www.thefreshloaf.com/node/246...baking-8142011 ]

9. Spelt Sourdough (after Eric Rusch's formula)
Published Forum topic by toneweaver
[ http://www.thefreshloaf.com/node/246...ch039s-formula ]

10. Searching a Frozen/ Par Baked Bakery Manufacturer for Whole Wheat Deli Thins (Flats)
Published Forum topic by Plott Distribution USA
[ http://www.thefreshloaf.com/node/246...li-thins-flats ]

11. Bread didn't rise in the oven :(
Published Forum topic by CSBaker
[ http://www.thefreshloaf.com/node/246...039t-rise-oven ]

12. Bread didn't rise in the oven :(
Published Forum topic by CSBaker
[ http://www.thefreshloaf.com/node/246...039t-rise-oven ]

13. How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
Published Forum topic by Rose Lucia
[ http://www.thefreshloaf.com/node/246...ncluding-flavo ]

14. Soft butter rolls + cinnamon-sugar mini bread
Published Forum topic by gvz
[ http://www.thefreshloaf.com/node/246...gar-mini-bread ]

15. Mash vs. Water Roux
Published Forum topic by Chuck
[ http://www.thefreshloaf.com/node/246...-vs-water-roux ]

16. Raisin Bread Recipe Wanted
Published Forum topic by Duecento
[ http://www.thefreshloaf.com/node/246...-recipe-wanted ]

17. Amaranth "Happiness" Bread, and two from Mr. Hamelman: Sunflower Seed Bread with Rye Sourdough, and Rustic Bread
Published Blog entry by breadsong
[ http://www.thefreshloaf.com/node/246...ye-sourdough-a ]

18. Elevation and effect on crust texture - I'm stymied and need help!
Published Forum topic by bnom
[ http://www.thefreshloaf.com/node/246...-and-need-help ]
19. fridge roll experiment vol. 1
Published Blog entry by moma
[ http://www.thefreshloaf.com/node/246...periment-vol-1 ]

20. Flour
Published Forum topic by CountryBoy
[ http://www.thefreshloaf.com/node/3171/flour ]

21. Kitchenaid mixers. Hobart Vs. "The current ones".
Published Forum topic by mikeofaustin
[ http://www.thefreshloaf.com/node/766...rrent-onesquot ]

22. Five-Grain Seeded Sourdough Bread Recipe
Published Forum topic by gaaarp
[ http://www.thefreshloaf.com/node/104...h-bread-recipe ]

23. Homemade Convection Oven?
Published Forum topic by danpincus
[ http://www.thefreshloaf.com/node/158...onvection-oven ]

24. Baking bread on LODGE CAST IRON ?
Published Forum topic by JoMama
[ http://www.thefreshloaf.com/node/162...odge-cast-iron ]

25. What size Lodge cast iron Dutch oven is best for no-knead bread?
Published Forum topic by cheesehappens
[ http://www.thefreshloaf.com/node/177...-noknead-bread ]

26. Recipe for Multi Grain Deli Flats or Rounds?
Published Forum topic by missin44
[ http://www.thefreshloaf.com/node/199...lats-or-rounds ]

27. Walnut Raisin Sourdough Bread from SFBI Artisan II
Published Blog entry by dmsnyder
[ http://www.thefreshloaf.com/node/212...fbi-artisan-ii ]

28. Has anyone used or considered wine/beer yeast as a sourdough starter?
Published Forum topic by steelchef
[ http://www.thefreshloaf.com/node/232...rdough-starter ]

29. dough ball sizes and weights for common bread shapes?
Published Blog entry by cranbo
[ http://www.thefreshloaf.com/node/233...n-bread-shapes ]

30. Jan Hedh's Pain au Levain With Bran and Vinegar - A Case of Bran-o-mania?
Published Blog entry by hanseata
[ http://www.thefreshloaf.com/node/236...ase-branomania ]

31. Now Available: The Fresh Loaf Pocket Book of Bread Baking
Published Forum topic by Floydm
[ http://www.thefreshloaf.com/node/240...k-bread-baking ]

32. The Joys & Challenges of a Home-Based Food Business
Published Forum topic by mimifix
[ http://www.thefreshloaf.com/node/241...-food-business ]

33. Baguette Scoring Help Request
Published Forum topic by KHamATL
[ http://www.thefreshloaf.com/node/244...g-help-request ]

34. The Return of SF Country Sourdough
Published Blog entry by GSnyde
[ http://www.thefreshloaf.com/node/244...ntry-sourdough ]

35. ANyone had a Sourdough Jack starter in constant use since the 60's?
Published Forum topic by clazar123
[ http://www.thefreshloaf.com/node/244...ant-use-60039s ]

36. Bagels are falling
Published Forum topic by ngolovin
[ http://www.thefreshloaf.com/node/245...ls-are-falling ]

37. Schiacciata Bursting with Grapes (and Cherries)
Published Blog entry by breadsong
[ http://www.thefreshloaf.com/node/245...s-and-cherries ]

38. sourdough starter problem
Published Forum topic by qahtan
[ http://www.thefreshloaf.com/node/245...tarter-problem ]

39. Sourdough Double Chocolate Soft Sandwich Loaf - bread or dessert?
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/245...ead-or-dessert ]

40. Eric Kayser!!!!
Published Forum topic by lumos
[ http://www.thefreshloaf.com/node/24615/eric-kayser ]

41. 100% Whole Durum Boule "Attamura"
Published Blog entry by varda
[ http://www.thefreshloaf.com/node/246...otattamuraquot ]

42. V - Better Than Poilane!!..........?????????
Published Blog entry by lumos
[ http://www.thefreshloaf.com/node/24622/better-poilane ]

43. 36 hours sourdough baguette with cocoa powder -- chocolate breads don't have to be sweet
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/246...-have-be-sweet ]

44. nzsourdoughmans first sourdoughs
Published Blog entry by nzsourdoughman
[ http://www.thefreshloaf.com/node/246...rst-sourdoughs ]

45. Sweet & Sour
Published Blog entry by Franko
[ http://www.thefreshloaf.com/node/24636/sweet-amp-sour ]

46. Home milling
Published Forum topic by lizaveta
[ http://www.thefreshloaf.com/node/24640/home-milling ]

47. Tumminia and Pane Nero di Castelvetrano
Published Blog entry by ananda
[ http://www.thefreshloaf.com/node/246...-castelvetrano ]

48. Yeast conversion from old recipes?
Published Forum topic by mkmcguir
[ http://www.thefreshloaf.com/node/246...on-old-recipes ]

49. baguette - crust looks weird
Published Forum topic by dolcebaker
[ http://www.thefreshloaf.com/node/246...st-looks-weird ]

50. My first loaf
Published Forum topic by SimonBakes
[ http://www.thefreshloaf.com/node/24651/my-first-loaf ]

51. Which scales? UK please
Published Forum topic by FoodFascist
[ http://www.thefreshloaf.com/node/246...ales-uk-please ]

52. Newbie to measuring by weight & using percentages finds another reason to do so
Published Forum topic by HeidiH
[ http://www.thefreshloaf.com/node/246...r-reason-do-so ]

53. A few loaves for those close
Published Blog entry by arlo
[ http://www.thefreshloaf.com/node/246...es-those-close ]

54. sautumner frangipani; diverting all power to the pies
Published Forum topic by freerk
[ http://www.thefreshloaf.com/node/246...all-power-pies ]

55. Odd Question?
Published Forum topic by KMIAA
[ http://www.thefreshloaf.com/node/24658/odd-question ]


56. Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.
Published Forum topic by JonnyP
[ http://www.thefreshloaf.com/node/246...they-affect-fi ]

1. Hi, Mechanic from Iowa who likes to cook
Published Forum topic by fuelfan
[ http://www.thefreshloaf.com/node/167...who-likes-cook ]


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2. Sourdough Biscuits: trying for the real thing, Take 2
Published Blog entry by davidg618
[ http://www.thefreshloaf.com/node/219...l-thing-take-2 ]


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3. Index for My Blog Entries - will keep updating and linking to it
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/244...and-linking-it ]


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4. Slcilian Loaves, Breakfast Tart, Faster Pizza's Wood Fired Baked
Published Blog entry by SylviaH
[ http://www.thefreshloaf.com/node/245...od-fired-baked ]


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5. Using starter for breads with different flour
Published Forum topic by bobku
[ http://www.thefreshloaf.com/node/247...ifferent-flour ]


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6. Laminated Fougasse - someone stop me from laminating
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/247...-me-laminating ]


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7. Breads using sausage seasonings.
Published Forum topic by steelchef
[ http://www.thefreshloaf.com/node/247...age-seasonings ]


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8. Roasted Hazelnut and Prune Bread
Published Blog entry by codruta
[ http://www.thefreshloaf.com/node/247...nd-prune-bread ]


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9. Recipe Suggestions Welcomed
Published Forum topic by KansasWheat
[ http://www.thefreshloaf.com/node/247...tions-welcomed ]


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10. Cong You Bing, aka Scallion Pancakes (warning: not diet friendly)
Published Blog entry by yy
[ http://www.thefreshloaf.com/node/247...-diet-friendly ]


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11. Hi from so.Cal baking newbie
Published Forum topic by dough re mi
[ http://www.thefreshloaf.com/node/247...-baking-newbie ]


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12. SFBI Artisan I, Day 4
Published Blog entry by longhorn
[ http://www.thefreshloaf.com/node/247...isan-i-day-4bu ]


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13. INSIDE THE JEWISH BAKERY - Advance Purchase and lots more good stuff
Published Forum topic by Elagins
[ http://www.thefreshloaf.com/node/247...ore-good-stuff ]


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14. Baking Bread for a diet (by the book, and a variation)
Published Blog entry by Juergen Krauss
[ http://www.thefreshloaf.com/node/247...-and-variation ]


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15. Hamelman's semolina bread (sourdough)
Published Forum topic by Chiesa_Dan
[ http://www.thefreshloaf.com/node/247...read-sourdough ]


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16. Ciabatta Integrale from KAF Whole Grains Baking
Published Blog entry by JMonkey
[ http://www.thefreshloaf.com/recipes/wholewheatciabatta ]


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17. How do I change my password?
Published Blog entry by fertileprayers
[ http://www.thefreshloaf.com/node/461...ge-my-password ]


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18. sesame semolina la brea
Published Forum topic by rxcsyrus
[ http://www.thefreshloaf.com/node/930...molina-la-brea ]


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19. The Pineapple Juice Solution, Part 1
Published Blog entry by Debra Wink
[ http://www.thefreshloaf.com/node/108...olution-part-1 ]


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20. My imitation of Chad Robertson's Country Sourdough
Published Blog entry by Shiao-Ping
[ http://www.thefreshloaf.com/node/135...ntry-sourdough ]


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21. All Purpose Flour vs Bread Flour - Pizza
Published Forum topic by nicolesue
[ http://www.thefreshloaf.com/node/185...ad-flour-pizza ]


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22. Russian Black Bread
Published Forum topic by probably34
[ http://www.thefreshloaf.com/node/198...an-black-bread ]


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23. Sourdough dog bisuits - and a dog food public announcement
Published Blog entry by txfarmer
[ http://www.thefreshloaf.com/node/198...c-announcement ]


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24. Need suggestions on mixers
Published Forum topic by Caramel
[ http://www.thefreshloaf.com/node/202...estions-mixers ]


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25. Soft, tender-crumbed, Sourdough
Published Blog entry by Syd
[ http://www.thefreshloaf.com/node/227...mbed-sourdough ]


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26. Problem with the Tartine Bread Starter
Published Blog entry by jdgodsey1
[ http://www.thefreshloaf.com/node/231...-bread-starter ]


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27. Success Story: Dave's Killer Bread
Published Forum topic by Floydm
[ http://www.thefreshloaf.com/story/daveskillerbread ]


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28. Celebrating Rye Breads
Published Blog entry by ananda
[ http://www.thefreshloaf.com/node/242...ing-rye-breads ]


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29. Latest on INSIDE THE JEWISH BAKERY - Going to Press!
Published Forum topic by Elagins
[ http://www.thefreshloaf.com/node/243...-jewish-bakery ]


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30. Sourdough disappointment
Published Forum topic by amateur
[ http://www.thefreshloaf.com/node/245...disappointment ]


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31. Rising potential of long time frozen dough
Published Forum topic by hanseata
[ http://www.thefreshloaf.com/node/246...e-frozen-dough ]


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32. nzsourdoughmans first sourdoughs
Published Blog entry by nzsourdoughman
[ http://www.thefreshloaf.com/node/246...rst-sourdoughs ]


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33. Home milling
Published Forum topic by lizaveta
[ http://www.thefreshloaf.com/node/24640/home-milling ]


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34. Tumminia and Pane Nero di Castelvetrano
Published Blog entry by ananda
[ http://www.thefreshloaf.com/node/246...-castelvetrano ]


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35. My first loaf
Published Forum topic by SimonBakes
[ http://www.thefreshloaf.com/node/24651/my-first-loaf ]


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36. sautumner frangipani; diverting all power to the pies
Published Forum topic by freerk
[ http://www.thefreshloaf.com/node/246...all-power-pies ]


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37. Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.
Published Forum topic by JonnyP
[ http://www.thefreshloaf.com/node/246...they-affect-fi ]


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38. Mash vs. Water Roux
Published Forum topic by Chuck
[ http://www.thefreshloaf.com/node/246...-vs-water-roux ]


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39. fridge roll experiment vol. 1
Published Blog entry by moma
[ http://www.thefreshloaf.com/node/246...periment-vol-1 ]


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40. Hello from New York
Published Forum topic by buzybee
[ http://www.thefreshloaf.com/node/24680/hello-new-york ]


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41. My "dream book" on rye bread
Published Forum topic by bshuval
[ http://www.thefreshloaf.com/node/246...quot-rye-bread ]


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42. Hello from Ohio!!
Published Forum topic by Mrs262
[ http://www.thefreshloaf.com/node/24699/hello-ohio ]


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43. Pain au Levain with Red Fife # 2 and an Attamura bread
Published Blog entry by Franko
[ http://www.thefreshloaf.com/node/247...attamura-bread ]


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44. Cambodian-French Bread
Published Forum topic by varda
[ http://www.thefreshloaf.com/node/247...anfrench-bread ]


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45. Mexican Corn Bread
Published Blog entry by HokeyPokey
[ http://www.thefreshloaf.com/node/247...can-corn-bread ]


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46. JL No Knead Olive Bread
Published Forum topic by rolls
[ http://www.thefreshloaf.com/node/247...ad-olive-bread ]


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47. New Toronto Italian Restaurant Looking for Pizzaolo
Published Forum topic by CanuckJim
[ http://www.thefreshloaf.com/node/247...oking-pizzaolo ]


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48. Hello from IL
Published Forum topic by Revbigjohn
[ http://www.thefreshloaf.com/node/24712/hello-il ]


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49. new my bread book owner
Published Blog entry by Caron
[ http://www.thefreshloaf.com/node/247...ead-book-owner ]


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50. SFBI Artisan I, Day 3
Published Blog entry by longhorn
[ http://www.thefreshloaf.com/node/247...rtisan-i-day-3 ]


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51. Need Advice on Flour for Bagels
Published Forum topic by GSnyde
[ http://www.thefreshloaf.com/node/247...e-flour-bagels ]


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52. 50% Whole wheat Bread (The Frozen Biga Test)
Published Blog entry by Mebake
[ http://www.thefreshloaf.com/node/247...le-wheat-bread ]


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53. Hello form pompono beach , just made a great focaccia form the site it was a secess this site rocks
Published Forum topic by michael rodriguez
[ http://www.thefreshloaf.com/node/247...ess-site-rocks ]

Been a day or so since I last posted here, Bunch of water so to speak over/under ways of life.

Am successful in reviving my frozen mother starter, but first my observations on current bread now and then, in a post made today, some crap you buy off the shelf , will never get mold.


I shut down, because my a/c is now limited to my bedroom, also I can not see to cool areas I do not live in. But the kitchen was high heat in summer and trying to keep up with a sourdough starter (a good one) what may take hours in cooler temps can happen in minunits. (slight exaggeration but not much) so I froze my good starters.

Years later, here I am, and happy, bought a bread machine and I let it do the mixing , (to a point) tho the dam thing if just left alone will make a good eating loaf. Hate to fire up an oven in summer time, heat thingy. !

Am happy, compared to the pre sliced crap that most stores offer. No mater what the label.

I really need to get some bread pans, but maybe not, all of my bread is heavy, (2lbs) it can be sliced, but also slicing is sorta a new thing, great pleasure is had by tearing bite sized chunks and getting after it.

Do get me into using sourdough in pancakes and other goodbys, using a mix of ingredients.

My new bread machine, cuts out making a ball of dough, but it does take some thought before and after, but the labor goes to zilch. 1 m

I am experimenting, let the machine do its shit, and or after it does its shit dough wise to take out and shape and bake the loaf.

But for dam sure, for they that have time, Yes you can buy sump thing off the shelf, and not knowing really what is in it, ( month bread no mold) to eating fresh and knowing what it is what you are eating. yeast is yeast, sourdough, is tricky because it uses yeast from the air around you.

End of story, buy off the shelf, and be happy, or make your own that pound for pound flower you can probably make your own cheaper, (discounting your time)

Been playing with my new reality, and at first I tried to slice , my loafs, very unconstancet or tear a chunk off and then get after it. (our ancestors could not be far off) sliced bread, hell yes good for sandwiches, but the cave man in me loves to tear off a chunk in many other ways of eating.

Bake your own shit, it will be better, (if you have space to do this) made my first donuts , and loving them.

This subjuct is endless on store bought vs home made, and equalizing and exceeding what the store bought gives you. For they that do not have time, buy the unhealthy , they that do maybe still unhealthy , but cheaper and probably taste better

http://gold-silver.us/forum/showthre...ght=chad+bread

Quote:

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Originally Posted by Camp Bassfish

http://gold-silver.us/forum/showthre...ght=chad+bread

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Good one!

Inatial costs, yes but long term , what I pay for one I can make near 4!

In the process of recovering my mother starter, bitch has been frozen for 4-6 years!

One thing about sourdough is either you use it or =major waste 1/2 needs to replaced, just in feeding! To keep no waste you need to use the excess!

Live yeast is hungry,you do not feed it, it will die!

Fact!

But a real truth, in time sourdough always becomes local , still dam fine and probably more! eating! Unless you have filter's in your house that can catch yeast spores and air Lock's on dam all doors!

Nutter fact!


Especially compared to storeboughten!

All it takes is time!

;D

Hehe,

Current fun , is the pecan trees are ripe here, think a bread no white sugar, brown only, rasions with pecans, tosted and toped with (use your imagination)

Finger licking good!

I figgur looking at things my sourdough starter will be right tommorow then kady bar the door, we are going to town!
When I get tired of it, well, back to the freezer!

;D

Success, starter revived and is good shit, bad side, it needs to be fed near every 24 hours, so being a home baker, Not sure how but need to break the cycle (sorta) For the unwashed sourdough is a live culture that is increadably hungry, even in a fridge one may get buy not feeding for a few days, but not much more, the dam yeast will eat its way through all of its food. Wild ride. Now if you baked every day, no problem, or ever day or two.

My surprise, (sp) big bakery's, use a mother starter, divide and feed, use the result mixed with new flour and (gasp) add yeast to make their daily products, just using the starter as a flavor to the bread. (short cut) for productivity, Which makes sene, seeing letting the sourdough yeast do its thing does take more time, even it it is better in the long run, rise/punch down at least 3 to 4 (work the dough )

Let me clarify , I have not a clue if any here has started their own wild yeast starter, I suspect most if non here has really done it! ;D



It (depending on temp and where you are at) can take up to a week or more just to get sump thing shaking and working, most advice is flour mix with water, and look for bubbles and smell. Nasty toss it, and start over.

It is truly confusing on the info on the net, but all instructions say , if any activity divide in half and throw away half and feed with new water/flour (ratios talk to me, < it can vary) !

Now still they call to divide in half and throwaway, at a point I call bullshit, Yes divide in half but the other half make sumpthing out of it. (did I mention you can not ignore the mother, she is demanding to be feed) And mother can be a demanding bitch! ;D

If you have a active sourdough starter, as said before you can not ignore it or you will lose it, two ways I have found, to preserve what you have, but never think is will be pure, every time you let air in local yeast will be happy to join the fun.

Now to try to preserve, freeze it , (colder =better) but to revive it will not be instant, will take a few days..

Or dry it, spread mother starter on ? whatever and let it dry out, and then seal the container, but the same applys, 2-4 days to get things rolling.

When feeding do not throw away, use the unfed mother to make bread/flapjacks/waffles or what ever baked goods you want for the flavor.

The size of the mother starter you maintain will directly reflect on how much you bake, if being pure, add yeast = more products with the flavor but the intendancy will drop off the faster you out run the yeast.

Just a small truth

Did I mention a mother starter is hungry?

Now they that has no success, can buy a small starter, which if right will come with instructions, same old same old , when feeding throw half away and feed the other half.

Spring time is ripe, for good yeast, and fall , dead winter, not so much.

If one buys a store boughten sourdough starter from a good suppler, take note, over time it will change, because of your local wild yeast in your area. Will in time change shit, but maybe not in bad ways, in some cases wonderful ways.

Stay tuned, I know my dough.

Hint: You may have a good one , when you see it rising, and smell a hint of alcohol and does not smell bad, the yeast is eating the flour = flour= starch =turned to sugar (all yeast thingys) Think moon shine! = Great bread!

All from baking class basic 101, sourdough chemistry. and all cooking = chemistry one way or other....

Lmfao....

Punks

;D

kind of OT for this thread - but beer bread is stupid simple and good. for anyone interested, many recipes online

Whoo fucking whoo hoo, pickuped some blue berrys with off the tree pecans and made sum pancakes this morning with part of my sourdough , real butter, real maple syrup, !!!!!

On the side , some good bacon with sunny side up eggs,

Life is good !

Been playing and for dam sure, whatever (mostly) bread, add a tablespoon or so to the mix , using apple cider vinegar , (you may be amazed) also get rid of white sugar and use true brown sugar, and adjusted amounts of molasses in any baking mix, unless you are looking only for the baked flour/texture thingy, (tart)

I will never use processed white sugar again in my house, (look how it is made)! My sweeteners are ether true brown sugar/molasses or honey. Maple sugar here is too dam high, except for very special baking brews and or waffles and flapjacks.

Fuck the calories ;D

Finely broke down and dug my starter (been frozen for near 6 years) and added water and flour and early signs of life are showing, probably near 3 maybe 2 days until I can use it.


And see what will be seen, (sourdough yeast is alive, think pet)

Am amazed that this early in the process that bubbles are showing, time will tell, if it is right..

If so kady bar the door, have some I dried that for a grin I may see still able, tho, now I understand drying is the BEST way to keep an sourdough starter inert, until needed again. Tho my frozen starter at this time looks good.

It is what it is and world wide bakers they understand, when it comes to no store boughten yeast, bread can be made where ever air born yeast is floating.

Bubble bubble toil and great stuff (slight mod to that saying)

;D