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50/50 Whole wheat & White Treacle sandwhich loaf.

Profile picture for user Thegreenbaker
Thegreenbaker on 8 Jan 2008 at 14:42

Today I had a little triumph.

My oven has been broken for 5 days and finally the oven repair man came to replace the element....yesterday....

So, after testing the oven with lentil Pie and Steak and red wine pie (for the hubby) last night. I was ready to make some bread today.

 

I had made a poolish, but after a bit of a busy/mixed up day, it had been left out for too long and I decided not to use it. I had made it way too wet as it was anyhoo.

 

Sourdough Rise Time Table

bwraith on 8 Jan 2008 at 07:43

I've had a number of discussions with TFL participants recently about sourdough rise times versus temperature and inoculation. Temperature has a big effect on sourdough rise times, and sometimes a starter appears unhealthy, when it is really just rising more slowly because of low temperatures in the kitchen during winter. Also, recipes that used to work seem to fail during the winter, but the colder temperatures may be the cause.

Snails

Toast
GlindaBunny on 7 Jan 2008 at 19:19

I made another of the "favorite recipes" from this site.

 

finished pastries 

for the pain aux raisins, I added lots of raisins (my husband loves them).

unrolled pain aux raisins 

Better baguettes?

redivyfarm on 7 Jan 2008 at 19:08

A little help from my friends, please? Bear with me, here comes one of my notorious rambling lead-ins to some serious baking questions. I love The Splendid Table with Lynn Rosetto-Kasper on Natl Public Radio; doesn't everyone? Years ago she recommended a book, "FoodWise" by Shirley O. Corriher on both the science and the mechanics of cooking. I gave it to my son-in law as a gift and then borrowed it back just the other day.

The Guardian Guide to Baking

Toast
AnnieT on 6 Jan 2008 at 21:35
I received my copy in my Christmas package from England, and at first I was a bit upset because it isn't all bread baking. It does have some interesting reading apart from the recipes, and TFL is mentioned in the Bread Directory. Described as "A lively community for amateurs", and having tried to keep up with the latest postings I think they have that right! My niece also sent me The BIG Book of Bread. The good news is that all of the recipes are given by weight, the bad news that many of them begin: 500g packet white bread mix.

wild yeast bagels

ejm on 6 Jan 2008 at 16:04
[center]wild yeast bagels[/center] After looking at our bagel recipe sit for months on my recipe stand, I finally made bagels! I don't know why I waited so long. Because I adore bagels.... After admiring Susan's (Wild Yeast) bagels several times, I decided to copy her and use my wild yeast starter too. And how did the bagels taste? Well, [i]I[/i] liked them!
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