tag:blogger.com,1999:blog-1668523389550342294.comments2024-03-01T08:15:01.617-08:00108 BreadsUnknownnoreply@blogger.comBlogger42125tag:blogger.com,1999:blog-1668523389550342294.post-86978310403732798172024-03-01T08:03:43.500-08:002024-03-01T08:03:43.500-08:00Naina, your insights on English Muffin Bread are s...Naina, your insights on English Muffin Bread are spot on! I recently tried Fresshrise's <a href="https://fresshrise.com/product/english-muffin-pav-bread/" rel="nofollow">English Muffin Bread</a>, and it's a game-changer. The perfect balance of crispiness and softness makes each bite a delight. Have you experienced their other bread varieties too? #FresshriseBreadNaina Randhawahttps://www.blogger.com/profile/18338520575257266264noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-51295088718979839722022-03-03T21:33:39.967-08:002022-03-03T21:33:39.967-08:00PlayAmo Casino Slots - Mobile, Tablet and Mobile -...PlayAmo Casino Slots - Mobile, Tablet and Mobile - JTM Hub<br />PlayAmo Casino Online Slots for Desktop or <a href="https://www.jtmhub.com/%ea%b2%bd%ec%a3%bc%ea%b0%80%ec%9e%a5-%ec%9d%b8%ea%b8%b0-%ec%9e%88%eb%8a%94%ec%b6%9c%ec%9e%a5%ec%95%88%eb%a7%88%ea%b0%80%ea%b2%8c.html" rel="nofollow">경주 출장마사지</a> Mobile. ✓Mobile ✚ Mobile <a href="https://www.mapyro.com/%ec%a0%9c%ec%a3%bc%eb%8f%84%ec%b5%9c%ec%83%81%ec%9d%98-%ea%b4%80%eb%a6%ac%ec%b6%9c%ec%9e%a5%ec%95%88%eb%a7%88.html" rel="nofollow">제주도 출장안마</a> ✚ Play Amo Slots - Mobile ✓ Desktop ✚ Play Amo Slots - <a href="https://www.mapyro.com/%ec%96%91%ec%82%b0%ec%b5%9c%ec%83%81%ec%9d%98-%ea%b4%80%eb%a6%ac%ec%b6%9c%ec%9e%a5%ec%95%88%eb%a7%88.html" rel="nofollow">양산 출장안마</a> Desktop <a href="https://www.jtmhub.com/%ec%a0%9c%ec%a3%bc%eb%8f%84%ec%b5%9c%ea%b3%a0%ec%8b%9c%ec%84%a4%ec%b6%9c%ec%9e%a5%ec%83%b5.html" rel="nofollow">제주도 출장마사지</a> ✚ <a href="https://www.mapyro.com/%ec%96%91%ec%a3%bc%ec%b6%9c%ec%9e%a5%ec%95%88%eb%a7%88%ec%9d%b8%ea%b8%b0-%ec%88%9c%ec%9c%84.html" rel="nofollow">양주 출장마사지</a> Play Amovalindadafoehttps://www.blogger.com/profile/05646547052378837227noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-4764231104135778342021-03-28T02:36:08.608-07:002021-03-28T02:36:08.608-07:00Cutworms. Part of the caterpillar family, these cr...Cutworms. Part of the caterpillar family, these creepy crawlies are dim or earthy colored in shading and can grow up to two inches in length. <a href="https://www.pestcontrolinorlandofl.com/" rel="nofollow">Pest Control Orlando</a><br />Stevenhttps://www.blogger.com/profile/02141797228369062385noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-86488880147002658042019-10-07T20:21:17.938-07:002019-10-07T20:21:17.938-07:00I've noticed you haven't posted anything n...I've noticed you haven't posted anything new on the beer front lately, did you get them all done? I love beer -- to drink and to bake with. We also brew our own, I use the spent grain as inclusions in the bread, and I started using the beer sludge (the yeasty leftovers in the bucket after moving the home-brew to the carboy) as a non-sourdough starter or addition to my sourdough starter. It's kinda like feeding Sir Bobby Farts-Alot with Beer Steroids! <br />I was surprised to read that you were fermenting your dough so many hours. I just swap beer for water in any recipe. I usually feed the starter in the evening and autolyse the dough at the same time. Then, in the morning, I mix them together and by 5 pm the banneton goes in the fridge for cold retardation. Our recipes are very similar; the only thing I don't use it flax seed meal. I sometimes add flax seeds (up to 40 g) if the hydration seems too high to suck up some of the liquid. I do put my dough in the microwave (turned off of course :)) for draft-free rising time though. If it's really cool in my kitchen, I heat water in the microwave first, then leave the water in the back and put the dough bowl covered with a shower cap in the front. Temps between 75-85F seem to work best. Did you ever figure out why the fermentation took so long?YoBubbahttps://www.blogger.com/profile/04323783616306894983noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-31229281427499170282018-08-11T13:38:07.900-07:002018-08-11T13:38:07.900-07:00Bread & Spirit! Baking at a different level!Bread & Spirit! Baking at a different level!Robjohn4https://www.blogger.com/profile/10190564093381582775noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-35197942015307532212017-11-01T14:06:21.536-07:002017-11-01T14:06:21.536-07:00Just came across this lovely post while looking fo...Just came across this lovely post while looking for suggestions about making spelt bread. Here in France the local baker has beautiful spelt bread that I've tried to duplicate, without success thus yet. Your result sounds every bit as wonderful, with a recipe and evocative baking story to go along with it! The more I learn about baking bread, the more I want to do it. Thanks for your contribution!Deborahhttps://www.blogger.com/profile/10892637441668897411noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-51763400421167035412016-12-30T03:43:47.489-08:002016-12-30T03:43:47.489-08:00Just so you'll know I'm reading and apprec...Just so you'll know I'm reading and appreciating your bread adventures.... There's a typo in your sponge ingredients: 186g slept flour. Hmmmm...well rested flour? :)Ginhttps://www.blogger.com/profile/14923792855029579884noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-15440367328575055232016-07-18T15:14:18.245-07:002016-07-18T15:14:18.245-07:00Thank you very much for the information. Thinking ...Thank you very much for the information. Thinking that following this blog could help a lot. :D Anonymoushttps://www.blogger.com/profile/02950438539184194592noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-2757160716003123672015-09-27T08:43:23.057-07:002015-09-27T08:43:23.057-07:00The bread machine have been mixing for five to eig...The bread machine have been mixing for five to eight minutes, check the dough. I set my timer pertaining to 28 minutes because my <a href="http://Breadmachinecenter.net" rel="nofollow">Breadmachinecenter.net</a> sits for quite a while before mixing the ingredients.Anonymoushttps://www.blogger.com/profile/08586754466383616859noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-69427876436882905972015-08-17T12:11:50.324-07:002015-08-17T12:11:50.324-07:00That's a good time to clean up a kitchen. I al...That's a good time to clean up a kitchen. I also prepare the basket where the shaped dough will sit for the hour to an hour and a half before going into the oven is writing amazing. <br /><a href="http://breadmachinecenter.net/" rel="nofollow">breadmachinecenter.net</a> SEO Hire Mehttps://www.blogger.com/profile/11113392207726985393noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-81683494748355377742015-04-07T15:09:40.756-07:002015-04-07T15:09:40.756-07:00And happy baking to you as well.And happy baking to you as well.Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-81855679261252717972015-04-07T15:09:31.003-07:002015-04-07T15:09:31.003-07:00And happy baking to you as well.And happy baking to you as well.Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-23696700104201938752015-04-07T14:10:42.007-07:002015-04-07T14:10:42.007-07:00I can only say amen to that :)
Happy Baking,
Kari...I can only say amen to that :)<br /><br />Happy Baking,<br />KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-8411547826019615392015-03-27T06:03:29.790-07:002015-03-27T06:03:29.790-07:00Ahh, ok. I am formerly from Flushing. Moved to the...Ahh, ok. I am formerly from Flushing. Moved to the Hudson Valley some years ago. I got bitten by the bread bug and it is bad! I visit The Fresh Loaf several times a day but am craving for a more personal (and geographically closer) bread-lationship. Anyway, am making my first sourdough starter and I used your tips! Thanks! The rubber band marker tip is heaven-sent. Who knew?!Flourishhttps://www.blogger.com/profile/00712723504822696096noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-2372788780262973972015-03-26T18:09:28.131-07:002015-03-26T18:09:28.131-07:00No, I am a Brooklynite in exile. I live right on t...No, I am a Brooklynite in exile. I live right on the DC/Maryland border. I do get up to the city every few months.Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-78675789025526879832015-03-26T13:09:58.695-07:002015-03-26T13:09:58.695-07:00Hi! Are you in the NY area, more specifically in t...Hi! Are you in the NY area, more specifically in the Hudson valley? Flourishhttps://www.blogger.com/profile/00712723504822696096noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-32727863494258417702015-02-09T08:02:45.515-08:002015-02-09T08:02:45.515-08:00Hello. I saw your post on sourdough.com. One of th...Hello. I saw your post on sourdough.com. One of the most famous bakers in the UK is Richard Bertinet (the Bertinet kitchen) and he runs a well known bakery & cookery school in Bath which is a couple of hours by train from London. There are many courses, some short some long and all need to be booked in advance. The courses are truly excellent and really inspiring.<br />If time is an issue, you may want to visit London only- there's a very good bakery school called Bread Ahead based near Borough Market (largest farmers maker in London). They specialise in sourdough and most of the courses are only one day. <br />Hope your dream becomes a reality and that this has given you a teeny bit more inspiration. All the best, MajaMajahttps://www.blogger.com/profile/09689260083749716069noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-43357364806420309032015-02-02T08:58:25.065-08:002015-02-02T08:58:25.065-08:00Hi Sheryl,
I live in Norfolk, England and provide ...Hi Sheryl,<br />I live in Norfolk, England and provide bed and breakfast here via Airbnb. I am also a fanatical bread baker specialising in sourdough. I would be happy to share my knowledge with you if you stayed here. Take a look at my listing on Airbnb. Search for Pulham Market, Norfolk. There are pictures of my bread on the listing. FayAnonymoushttps://www.blogger.com/profile/04638497741685727431noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-15175906767460195772014-12-01T08:45:21.935-08:002014-12-01T08:45:21.935-08:00The next bread I am making will be 100 percent who...The next bread I am making will be 100 percent whole wheat with flour I bought at a farmers market. The flour was milled the day before (now stored in my freezer) and I am curious to find out whether there will be an improved taste over the whole wheat flour that sits on a supermarket shelf. Is there any way I can contact you offline? I am thinking of milling my own flour and I want to know what the advantages are and the possibilities. Thanks.Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-91450037961421360932014-11-27T13:40:06.028-08:002014-11-27T13:40:06.028-08:00That is exactly how this bread should look. I too...That is exactly how this bread should look. I too love 20-50% whole grains in the bread. Since I mill my own flour, I like to sift out the 15% hard bits of the whole grain and use that to feed the levain. With the hard bits wet the longest, the crumb seems to come put more open. At 20% whole grains, half whole rye and half whole wheat theobread come out tasting like the SFSD of old. Just delicious.<br />Well done and Happy bakingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-22635358326971148152014-10-01T18:29:24.463-07:002014-10-01T18:29:24.463-07:00Your fish counter is a delight. There is nothing e...Your fish counter is a delight. There is nothing even remotely close in DC. And that's true for the bakery as well.Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-60179587728491573172014-09-30T10:10:13.329-07:002014-09-30T10:10:13.329-07:00Thanks for visiting and writing the delicious essa...Thanks for visiting and writing the delicious essay! Really enjoyed reading your Ode to Mr. X!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-2613055699417819402014-07-28T07:38:57.598-07:002014-07-28T07:38:57.598-07:00I have used baskets before, but this bread was so ...I have used baskets before, but this bread was so wet, I was anxious that it would stick to even a well-floured basket. That's why I went with the loaf pan. I do like using baskets, though so far I am using a floured kitchen towel as a liner in a regular wicker basket. Are the Bannetons much better than a run-of-the-mill basket?Sherylhttps://www.blogger.com/profile/02618832662104852188noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-47939613361504629972014-06-28T17:30:31.120-07:002014-06-28T17:30:31.120-07:00Hi Sheryl, with a wet dough such as this have you ...Hi Sheryl, with a wet dough such as this have you considered proving the bread in a proving basket or Banneton? Prior to baking invert the proved loaf onto your tray or stone and you have an imprint from the basket on the finished loaf. Keep up the good work.Anonymoushttps://www.blogger.com/profile/11464385208879043508noreply@blogger.comtag:blogger.com,1999:blog-1668523389550342294.post-82012210832960124502014-02-02T19:54:36.551-08:002014-02-02T19:54:36.551-08:00Beautiful bread. I wonder if stretch & fold wo...Beautiful bread. I wonder if stretch & fold would have worked on whole wheat bread? I have used stretch & fold on light wheat sandwich bread (50% bread flour & 50% whole wheat flour) and the loaf came out beautifully. Antilopehttps://www.blogger.com/profile/10400844982186950290noreply@blogger.com