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absolute noobie

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cabbagehead on 30 May 2007 at 21:02
I have never baked a loaf of bread in my life. I am 53 years old. My mom still makes delicious Irish soda bread. But it is my brother who lives in Costa Rica that has inspired me to finally bake some bread. I am the type of person who would never be satisfied just baking a loaf of plain white bread every weekend. I tend to max out everything I do (I started running a few years ago to get in shape and lost 42 pounds inside of 6 months). Then I started drinking beer and stopped running only to find that the 42 pounds came back with a vengeance. DUH!

Vacation's over

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pmccool on 30 May 2007 at 09:36

After being on vacation 10 days, it’s taken me almost 2 days of intermittent poking around to catch up on the various goings on at TFL.  This is one busy bunch of bakers!  I especially enjoyed the JMonkey/TattooedTonka sourdough starter event and the reminiscing by others about how they got started with making bread.

Katie's Bread Blog

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Kjknits on 30 May 2007 at 07:35
Just thought I would start a blog, so I can stop highjacking bluezebra's with all of my sourdough questions.  Hopefully I will soon be posting some photos of my own sourdough loaves!

Apple/Onion/Bacon Sourdough

tattooedtonka on 29 May 2007 at 19:43

After some encouragement and ideas from BlueZebra, and Kjknits, here is an oddball bread.

Apple-Onion-Bacon Sourdough

The brownish color crust is due to large amounts of Spelt flour.

 

In below pic there is Apple to the right, Some onion and bacon on the left, and you will see bacon up top. With a mild apple cider flavor throughout. In case you were wonderin..

Memorial Day Hamburger Buns

dolfs on 28 May 2007 at 21:10

Today we had a large barbeque party with our various neighbors and their children and dogs (it was our dog's 10th birthday). So, I just had to make Hamburger buns and hot dog rolls.

Hamburger BunsHamburger Buns

On Friday, when my other baking was going on, I did a quick trial run with Hamelman's recipe. They were OK, but for the production run I made two changes:

Hybrid Son-of-sourdough Loaf

redivyfarm on 28 May 2007 at 12:19

It has been a busy time on the farm so the baking has been streamlined accordingly. RC asked for sandwich bread which inspired me to adapt a recipe that I had baked a dozen times or so last year and abandoned for heartier, tastier breads found here on The Fresh Loaf. This recipe is quick to prepare so the sourdough flavor doesn't develop much. Even with an overnight retard in the refrigerator I didn't get a noticable tang. When it was "my sd bread" I added ascorbic acid for taste. I used excess starter in this baking which always seems virtuous in the waste-not-want-not way.

12 years of baking....

mkelly27 on 27 May 2007 at 14:24

So I find this cool web site about Artisan Baking, only to find out I have been registered for it for a year and a half. Go figure.

Anyhoo, if you read my intro from "Mid-Michigan check-in" you will note that this isn't the first dough I've thrown.

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