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After a week full of "disaster breads", I am happy to report that I was *finally* able to produce a few loaves that didn't make me laugh when they came out of the oven :) So now I will post some photos as evidence so that when I create my next major flop or paperweight, I can come back and be inspired to try, try again... ***The final results of my baking day: - - ***One of the secrets to my newfound abilit

I didn't really intend to become a sourdough fanatic, but it seems that's what I make 80% of the time these days. The pound of SAF instant yeast I bought in February is only halfway gone, despite my having baked just about every weekend since then. Maybe it's because I've had a devil of a time getting my starter to get a decent "sour" and I've been obsessed with getting it right.

My parents were up from Atlanta this weekend, so with five folks in the house, I baked up a storm. We had pizza Friday night, poolish baguettes Saturday night, and on Sunday I baked five loaves: * Two panned loaves of whole-wheat sourdough. * Two loaves of potato, rosemary and roasted garlic sourdough (in the "fendu" shape) * One panned loaf of whole-grain and seed whole-wheat sourdough. Pictures below: The two loaves of whole-wheat with the multi-grain loaf in the center.

I made a couple of mediocre loaves of my daily bread today. Too little salt? Something wasn't spot on. We ended up using much of it as dunkers for a batch of white trash chili cheese fondue tonight. Sunday we hit Winco, a warehouse grocery store kind of like Food 4 Less. They had Saf Yeast for 2.50 a pound! I couldn't believe it: I usually pay 4 times that for 4 ounces at the local grocery store. Needless to say, I picked some up.

Hello all, Greetings from Singapore from another bread fanatic. This is a wonderful website for learning and I have learnt so much from it. Thanks. I baked some Ciabatta today. The pics are in http://www.angelfire.com/planet/tomsbread/index.htm Tomsbread

This recipe is the result of a mixture of ideas from a few different recipes.

Last week I managed to try a few other recipes with mixed results... 1)Rustic Bread Very nice loaves of bread. Delicious!!!

I was originally going to try the Italian bread from BBA this weekend, but I forgot to write down the biga recipe so I had to scrap that idea. So instead I decided to come here and look up something else to try. The victim of my baking experiment would end up being Floyd's daily bread recipe. As other people did, I found the dough to be extremely wet. I had to add another 1/2 cup of flour for the dough to come together. It was still very slack, but I could still work it.

A big baking weekend, now that my oven is fixed:

Nice and sour 100% whole wheat sandwich bread

Pain au levain (actually, Jeffrey Hammelman's Vermont Sourdough, but I live in Watertown, MA, so technically, I suppose it should be "Watertown Sourdough")

Baguettes (using the BBA's French bread formula which employs a pate fermente)

Whole wheat sourdough with raisins, pecans and a cinnamon sugar swirl.

I just finished making my second loaves from this site...the Rustic Bread. I followed the ingredient amounts exactly.