I spole to a native born Morrocan who makes bread by pouring the "batter"
(apparently the dough is very liquid so that it pours - when I said "like a
batter for pancakes" he agreed strongly) onto a ceramic tile which is heated
below by a hotplate (or some kind of heat source). Does this sound familiar
to anyone, or did he invent an easy way to make flatbread??

I asked him to make a video and email it to me but he wouldn't comply with
my request. Now I am wondering if he is serious or this bread technique is
just a story.

Chanced upon these from the sourdough news group. Fun to watch
these 6 videos...

http://www.youtube.com/user/mynameisviince

John Andrews, Knoxville, Tennessee

The dough:
http://img211.imageshack.us/my.php?image=loaf16thedoughxi3.jpg

The crust:
http://img404.imageshack.us/my.php?image=loaf16thecrustnt7.jpg

The crumb:
http://img301.imageshack.us/my.php?image=loaf16thecrumbld3.jpg

The flavor? ... as the subject says - the same. I mixed all of the
ingredients from the start (flour, water, sugar, salt) and then fed it once
after it was warmed up from the refrigerator. After that I added dusting
flour during kneading (the "Bertinet" method only works for very wet doughs)
and did so for 2 rises over 4 hours. All toll this took 27 hours. My guess
is that someone with a lower sweet tooth than mine would call this "tasty" -
but it isn't quite the Rustic Sourdough Italian Bread I am shooting for. ...
oh well, another weekend is just around the corner. :)

I was given a 2lb block of fresh yeast about a month ago, perhaps
even 5 weeks ago.

I went into the usual baking frenzy, but was left with a ton of it, of
course. Often I have frozen it and revived it with some success, but
not enough so that I was happy with it.

I think I have found the answer, though...I vac-packed it. I have a
food sealer with is pretty strong, but instead, used the Reynolds
HandiVac available at most grocery stores these days.

I have up unpacked and repacked the block 3 times now and the yeast is
as crumbly and wonderful as when I first packed it. I don't know how
long this trick will work, but I am a happy camper.

Boron

Well, I'm a bit slow to the party, but finally had a copy of Reinhart's
BBA delivered. Its an interesting read, and I have my first loaf
following his procedure currently resting on the bench - a Ciabatta,
poolish version.

The only slight confusion that I have had so far, and its probably
obvious to most of you, is that in the recipe he states "...proceed with
the stretch and fold method..."

'lil ol' me, didn't know if this meant S&F once, once one way and once
the perpendicular direction, or multiple times, and so I just kept doing
it until teh dough would stretch no more, which was about 3 times in
each direction - now having read the ABR FAQ for the first time in a
while, I see that we indeed have a description of S&F which I should
have read the first time - http://abrfaq.info/faq/129

Anyway, best be off to prep the rest of dinner, so I can start enjoying
my first "Reinhart" Ciabbata.

over at America's Test Kitchens.

http://www.cooksillustrated.com/recipe.asp?recipeids=4748&bdc=56976&extcode=L8CN...#topOfPage

be sure to cut and paste!
gw

شاهد صور الشيعه يؤدون طقوسهم الشيطانيه (عاشوراء 2008)
http://www.antya7la.com/vb/showthread.php?p=15399#post15399

معجزة الطفل الشهيد محمد البرعي ..صور

http://www.antya7la.com/vb/showthread.php?p=15193#post15193

شرطة الرياض تطيح بمزوري الاستكرات الخاصة بدخول قصور الأمراء

http://www.antya7la.com/vb/showthread.php?p=15194#post15194

عاجل حرائق تلتهم أماكن متفرقة من المدن الدنماركية (الله أكبر والعزة
لله ولرسوله)
http://www.antya7la.com/vb/showthread.php?p=15196#post15196

تقتل زوجها بمساعدة عشيقها ويمثلان بجثته صور تقشعر منها الابدان

http://www.antya7la.com/vb/showthread.php?p=15378#post15378

محرقة الهلوكست ضد ابناء قطاع غزة والعرب لا حياه لمن تنادى صور
http://www.antya7la.com/vb/showthread.php?p=15379#post15379

نحر طفل في سوبرماركت مرحبا بجدة
http://www.antya7la.com/vb/showthread.php?p=15380#post15380

Hi all

I have been making a standard raisin bread for a month in my Williams
Sonoma machine. All went fine until it didn't. My loaves now come
out with many air holes in the crumb of the bread and the taste is
"different" than it was before. The recipe is from Beth Hensperger's
book on bread making.

Can anyone suggest what I could be doing wrong? I don't believe that
I changed anything.

Mark

If I asked a baker to buy some (a brick?) of his yeast, would that be a faux
pas?

I have a successful bread recipe that I have used for decades. I would like
to morph this recipe into something else. The bread made from the recipe is
too sweet in the mouth for what I have in mind. I don't care if the total
amount of "sugars" remains the same in the morphed bread, I just want to
alter the flavor. If the old recipe uses honey, will I be able to
'unsweeten' the flavor by changing to molasses? Or must I actually cut the
amount of sugars in the bread recipe? I'm aiming for a bread of mixed
grains and seeds with a fair proportion of white flour. What do you think?
Janet