The Fresh Loaf  
Category: Health
Feed captured: 7-9-2010 4:08:16UTC
Number of topics: 8517
Feeds4All Rank: 24
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New from Missouri
Hi Folks, Im from the Kansas City area. Ive been away from baking since 1991. I was a baker for a large restaurant in Stanley, Kansas fir 20 years before that. I baked breads desserts and various other item to supp...
7-9-2010
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Sourdough with 100% hydration starter
Well my 2nd bake was much better than my first bake! I tried to follow the instructions closely and although these are not perfect theyre much better than my first try. Thanks for all the great help I got yesterday on ...
6-9-2010
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How hydration % affects stretchability
I had been wondering precisely how dough hydration affects a doughs ability to stretch to form a membrane, so this morning I did a quasi-scientific experiment to get a rough idea of how this works.
I made five batches ...
6-9-2010
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Second Weekend of Bread Baking – Better Do...
The Quest for Great Buns
Friday morning I mixed the Biga for Italian Sourdough, per David’s recipe (http://www.thefreshloaf.com/node/12485/sourdough-italian-bread-and-sandwich-rolls) The goal: perfect buns.
Frid...
6-9-2010
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Inexpensive alternative for a Le Creuset d...
For those of us looking for a less expensive alternative to the Le Creuset cast iron dutch oven, the folks at sellout.woot.com are offering the Cuisinart CI670-30PC 7 Qt. Enameled Cast Iron Casserole with Lid for $39.9...
6-9-2010
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No Taste Sourdough
Yesterday I baked the basic san fran sourdough that is in the handbook. Looked absolutely amazing coming out of the oven. Crust was cracking and smelled great. Only problem i that t had zero taste. Crust, crumb, mo...
6-9-2010
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Tricks to using SAF yeast?
This seems like such a silly question because SAF yeast is supposed to be so simple to use, but are there tricks to using it that I could be unaware of? I recently switched from active-dry & my bread isnt rising prope...
6-9-2010
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organic bread flour
If you live in the bay area, what is the best source of organic unbleached bread flour, preferably in 25# bags? Ive been using KA bread flour in 5# bags, but its not organic and is fairly expensive, as Im going throug...
6-9-2010
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