slym2none
"Lazy extract brewer."
New semester at a new university screwed me up good. Stopped baking for a few weeks. Finally got myself out of this funk with my classic sandwich loaf.
I want that & some butter in my face.
New semester at a new university screwed me up good. Stopped baking for a few weeks. Finally got myself out of this funk with my classic sandwich loaf.
Not exactly bread, but...
Unless they're Pillsberry I think they count, look delicious!
LOL, not Popping fresh, and Thanks. Here's a good look at those buttery laters puffing up in the oven.
Care to share the recipe?
Here's a sourdough I recently baked.
This weeks loaf, slashed deeper and had a shallow pan of water in the oven while baking as per chefrex's suggestions.
Here's a sourdough I recently baked.
Asiago cheese bread and onion bread!
I promised myself I'd start baking bread more this fall, hope to get a loaf in the oven this weekend.
Quick question, when you all feed your starters, how much flour/water do you add? I've seen everywhere people say 1:1 flour to water, but my starter just seems super thin lately. Should I up the flour?
Wow, I finally reached the end!
Every starter I tried creating ended up in a disturbingly smelly mess, so I sent away for "Carl's Friends" starter about a week ago. Up until now, I've been successfully making the no-knead recipe using traditional bakers yeast. Looking forward to a sourdough!
anyone have a 1 lb bread machine recipe,? white bread
My hands is my machine!
My hands is my machine!
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