Hi, I have imported too much Flour, they have just arrived then I've realized that I have purchased double of the amount of what I need.
Any bakery would like to buy some? they are French Bagatelle Tradition T65 and Bagatelle gruau T45.
Please contact me if interested: rhe94538@yahoo.com
Hi guys
im New to sourdough although I can maintain my starter in the past but now run into a snag. I have about 2.2 # of starter. How do I feed this. I’ve tried replacing one cup starter with 8oz flour and 8 Oz water but the results I get with the action is not near with the action when I was first feeding the starter. Now it takes forever to ferment and bubbling is weak not as it was.
what am I doing wrong
thanks for any help
My cousin recently shared a few videos of wool roll breads on YouTube. These are really pretty rolls, so I decided to try making them today.
I made them using my TZ potato bread recipe since I’ve so many left from a 10lbs bag (only $1.87), filled them with Nutella+malted milk powder* for the wool roll bread and meat floss for the remaining few.
My first post at TFL, blog or otherwise. Long time lurker. My favorite bread is ciabatta and my favorite form is the roll for sandwiches. I was buying the artisan rolls at Costco but wanted lighter, more ciabatta-like rolls. I found that making rolls is a lot harder than making ciabatta slippers, which I was getting pretty good at, thanks to TFL, before switching to rolls.
So I found these little pint size tubs online, 3" square on bottom, 4" square on top, 2 1/2" high, and thought these might work. So far, with 3 bakes, my rolls are more square.
Hey Everyone,
Question for you. I was recently asked to participate in a local farmer's market and wanted to ask the community for advice on essential set up materials for my booth. Outside of a table, a pop-up tent, and a POS are there some must have items you've found that make selling easier?
I've been thinking about learning to make ciabatta buns for pulled pork sandwiches this summer. I've never made ciabatta or buns, so decided to try it for the No Comfort Zone Community Bake. In addition to the new bread and shaping, it's the first time I've used a white flour at higher than 70% hydration, which was a whole new set of challenges too!
This weekend’s round of bagels (Reinhart, BBA) and sourdough (Hamelman, Vermont sourdough) turned out pretty good. Bottom of rounds took a bit too much heat... didn’t have my baking stone or anything below the dutch ovens, whoops. Still working on basics...
I have a stash of seeds in the fridge that need using up so I thought that Hamelman’s 5 grain levain would be perfect for this, plus it is so incredibly good! I kept the weight the same but went to town with the selection of seeds. I also changed the selection and quantity of flours. Because of all these changes, I’m not calling it 5 grain levain. ?
