Blog posts

Three Breads. One Day. The First. Time. Ever. (at least for me)

Toast
Anonymous on 5 Dec 2007 at 20:45

Three Breads. One Day.

Loaf 1: ~5lb Sourdough High Extraction Miche Type loaf

Loaf 2: Garlic Explosion (Garlixplosion?) W/ Cheese

Loaf 3: Spinach and Feta Cheese with Caramelized Onions.

They were all around 65-70% hydration doughs, all with a small amount of sourdough culture thrown in as a preferment/leavening. The miche was leavened solely by the sourdough, I added some active dry yeast to the other two.

PICTURES!!!

Hello to the gang...

tattooedtonka on 5 Dec 2007 at 15:51

After a lonnnnggg summer of gardening, working on the house, and work in general. I am back, and I am glad to see alot of the old gang still here.  JMonkey, ehanner, browndog, AnnieT, bluezebra, bwraith, and the rest...HELLO... Nice to see you still around. And of course hello Floyd, nice to see some of the neat tweaks to the webpage.  To everyone I have missed out on meeting, hello, I look forward to talking bread with you.  Hope everyone had a great summer...... Its nice to be back.

Facebook page for TFL

Profile picture for user Floydm
Floydm on 4 Dec 2007 at 16:35
Hey Facebook users... I added a page for TFL there too. Check it out: http://www.facebook.com/profile.php?id=7599145950 I'm still working on tuning it. Ideally it'd be just as easy to stay in tune with what is happening on TFL there as it is in any other RSS reader. Personally, I watch TFL activity in a number of places: on My Yahoo page, on live journal, now on Food Buzz, and via email updates too.

Absent for a bit

Profile picture for user Floydm
Floydm on 4 Dec 2007 at 14:40
My laptop has been in the shop, so for the past few days I've only been on the site long enough to check that there was no spam. That said, it looks like there have been some very good posts lately, like ehanner's garlic bread and bwraith's recent blog posts. I have some catching up to do. I did bake this weekend. I tried a sourdough with chocolate chips. I added milk and some sugar to the dough and bumped up the amount of starter to around 10%.
Subscribe to Drupal blog posts