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  English muffins with egg and vinegar         


Author: John Andrews
Date: Apr 13, 2008 21:31

Check out my latest English muffins. These are made using an
egg and vinegar. The flavor is good and they are easy to make.
See my bread blog at http://johnsbread.blogspot.com/.

John Andrews, Knoxville, Tennessee
1 Comment
  Kaiser Rolls         


Author: Janet Bostwick
Date: Apr 13, 2008 14:08

Well. . .they taste right, they smell right. But I couldn't get them to
rise enough. The crumb was better than my last attempt. I'll try again
soon.
Janet
28 Comments
  Ping Janet B         


Author: Barry Harmon
Date: Apr 13, 2008 14:07

Remember the thread about flying crust a few months ago? Take a look at
Bread Bakers Apprentice, page 131.

Barry
4 Comments
  Sunday, Rolling Sunday         


Author: Boron Elgar
Date: Apr 13, 2008 14:04

Ok...got lots of photos and to upload them all at once I used Flickr.
I have not used this before, so I am not sure how it all works.

Nevertheless....

http://www.flickr.com/photos/25648800@N04/sets/72157604518778506/

Have fun!

Boron
4 Comments
  Sunday, Bready Sunday         


Author: Boron Elgar
Date: Apr 13, 2008 09:19

I put some sourdough up into a preferment yesterday and mixed enough
to make a couple of recipes worth of goodies. That sounds as if I had
something planned, right?

Then I awoke this morning and decided I wanted to make Kaiser rolls
and onion rolls. What am I, nuts or something?

I printed up a couple of recipes, more to steal ideas than anything
else, and as usual, I am winging it as I go along.

It isn't as if I really wanted a sourdough result for either of these,
and frankly, I goosed each dough with a bit of fresh yeast, as the
eggs and fat in them were going to be a challenge.

So, my sourdough base will likely just add decent preferment
flavor...I hope.

I'll let you know later how things turn out. The onion roll dough is
already in its first proof, the Kaisers are still rolling around in
the DLX.

Boron
4 Comments
  Ping Dick again         


Author: Janet Bostwick
Date: Apr 13, 2008 07:33

How loose should the sponge be? (Kaiser rolls) I used my Wheat Montana
flour and it immediately sucked up all the water and I couldn't get the rest
of the flour in? A soft dough or something that would flow?
Janet
4 Comments
  A french website         


Author: sebastien
Date: Apr 13, 2008 06:18

Hi, this a new bred website...

See u soon

http://seb54.hd.free.fr
1 Comment
  Ping Dick         


Author: Janet Bostwick
Date: Apr 13, 2008 05:28

I can't get to the specifics of the Crown Roll recipe in the Treatise on
Baking (the page links do not respond to a click for me)
-- specifically
oven temp and time. I realize time is relative to size. Do you have a oven
temp to suggest?
Janet
8 Comments
  Home made vs store bought bread         


Author: It's Me
Date: Apr 12, 2008 20:49

Hi all,

About a year ago I made my first loaf of bread mostly just for something to
do. And I was shocked at how good and filling it was. Since then I've made
most of the bread I eat - they usually turn out all right.

Except for about 3 loaves, most of the bread I've made is "American
Sandwich Bread" or something similar.

So here's my question: why does my bread taste so good in comparison to
commercially made bread?

Any ideas?

TIA

John
4 Comments
  New visitor to bread group from Au         


Author: uses breville bread maker
Date: Apr 12, 2008 18:47

Just found this group will sit on the sidelines for a while
However, use gas oven and breville bread maker

Located in W Australia
Grinds own flours ( experimenting with Lupin blends and sorghum
wheat all of which grown here)

More disasters than success (flour making is NOT as easy as first
thought)
So peceive come to a bread making brains trust via the web may help
cheers
6 Comments
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