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  1. #1
    Unobtanium Dogman's Avatar
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    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 ]
    "My reading no matter how transient is a dagger in the heart of ignorance."

  2. #2
    Great Value Carrots Santa's Avatar
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    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?

  3. #3
    Unobtanium Dogman's Avatar
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    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 ]
    "My reading no matter how transient is a dagger in the heart of ignorance."

  4. #4
    Moderator madfranks's Avatar
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    Good stuff. I think that being good at making bread from scratch is going to be a valuable skill to have in the future.
    "Liberty is so creative, and the government is so stupid, that I’m very optimistic about the future"
    - Lew Rockwell

  5. #5
    Unobtanium Dogman's Avatar
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    Quote Originally Posted by madfranks View Post
    Good stuff. I think that being good at making bread from scratch is going to be a valuable skill to have in the future.
    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.
    "My reading no matter how transient is a dagger in the heart of ignorance."

  6. #6
    Platinum Celtic Rogue's Avatar
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    I have some brioche dough proofing as I type... I cant wair to bake it in a loaf! 8=)
    "None are more hopelessly enslaved than those who falsely believe they are free."- Johann Wolfgang Von Goethe

  7. #7
    Unobtanium Dogman's Avatar
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    Quote Originally Posted by Camp Bassfish View Post
    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!



    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!

    "My reading no matter how transient is a dagger in the heart of ignorance."

  8. The Following User Says Thank You to Dogman For This Useful Post:

    Camp Bassfish (13th November 2017)

  9. #8
    Unobtanium Dogman's Avatar
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    Re: Bread!

    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 )
    "My reading no matter how transient is a dagger in the heart of ignorance."

  10. #9
    Unobtanium Dogman's Avatar
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    Re: Bread!

    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!



    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!

    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
    "My reading no matter how transient is a dagger in the heart of ignorance."

  11. #10
    Unobtanium Dogman's Avatar
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    Re: Bread!

    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

    "My reading no matter how transient is a dagger in the heart of ignorance."

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