Blog posts

Hello and Happy Thanksgiving to those celebrating this weekend!
I tried shaping breads as Pumpkins for the occasion.

I tried this recipe first:
http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/
substituting 75% stone-ground whole wheat and 25% bread flour for the high extraction flour,
substituting canned pumpkin for the sweet potato,
substituting flax seed for pumpkin seed

Hey all!  Bread rises faster at high altitude.  Do you think that sourdough starter would rise faster when you are doing builds, etc.?  

The question never occurred to me until today.  Thanks,   Pam

Trying to get pix and comment together.  oh boy! I think I did it. (Now if I can just remember how I did it)  Hooray from Pam (hghmtnpam)

Me and My grand daughter EMILY aged 4  baking mini pizzas 2010

What fun we had and lunch to boot

I was always amused as an apprentice that in the award rates for bakers there was a category for single handed baker  i could just imagine some poor soul that had been in a loosing argument with the dough dividing machine. Of course it actually referred to a baker employed on wages working alone doing the whole kit and caboodle.   

I get a lot of books from publisher, most of which I don't post about, but I received one today that I really like. 

Does anyone have a really good yeasted rye sandwich bread recipe that they would be willing to share?

I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy a few. They were delicious. Their beauty inspired me to bake this bread.

Soaker:
453 g water

As you probably know, there's a technique for improving bread which involves adding some quantity of "old dough" to the new dough. Some dough from the last batch, that's 6 or 12 or 4 hours old, or something. While this is great for commercial bakers, it's a little bit less great for the home baker. Here's what I've started doing: