Those look yummy! I’ve been trying different flour ratios and that has been my favorite so far.Took @inkleg’s flour bill and whipped this together last night and baked them this morning.
400g of AP Flour
400g of Bread Flour
200g of Wheat Flour
Those look yummy! I’ve been trying different flour ratios and that has been my favorite so far.
Oh and don’t forget the 19g of salt.........like I might have one time.
Some great looking bread folks. Where are the recipes?
It had been a couple months since I made bread so I took my sour dough starter out of the fridge and brought it back to life.
If I am going to make bread often I just leave it on the kitchen counter and feed it everyday. If it going to be less often I feed it then just put it into the fridge. Not sure how long it takes to completely die off, but I have revived my starter after almost 9 months I think. The longer it sits in the fridge it just takes a few extra feed cycles to get strong enough to bake with.How do you store your starter? How long do you find it's good for before it dies off?
Plannng on making bread for Thanksgiving, and have a question.
I haven't had a chance to start building a home sourdough starter (just rebuilding dough from a bin a few times get that sour thing started for me...)
I was starting planning on my usual 5 minute artisan bread, but I found at the store a RedStar Platinum Instant Sourdough yeast.
Has anyone used this and with what results?
And more importantly, does anyone know if there is any trace of dairy used in the production of it?
My brother-in-law is extremely allergic to anything with even a trace of dairy, so I'd rather not poison him on the holiday.
I am contacting Redstar as well on this, but I figure I may get a quicker answer here.
Looks like Mr. Bigglesworth.Two indicators that it’s bread day at my house. Bread fresh out of the oven and a cat enjoying the heat from the oven.
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I bought a pack of that but haven’t used it. Seems like cheating! (Joke)
Look carefully at the pack. It should say something about allergens like dairy.
View attachment 654702 I haven’t baked bread in many months, today dinner rolls. Looking forward to making some sourdough loaves as the cold weather sets in.
Just gorgeous!Between getting our kitchen redone and being out of town for two weeks, i hadn't had much of a chance to bake. Now that the kitchen is done and i'm back at home, i needed to get something in the oven!
I went with a standard sourdough with some rye flour thrown in. Full recipe, writeup and more pics here: https://alegrebread.com/2019/12/05/rye-flour-sourdough/
More bread! With a bunch of holiday parties around the corner I wanted to make a staple in New Mexico... green chile cheese bread. I have green chile and southwestern cheese both inside and on the top of this loaf.
Full recipe, method and photos here: https://alegrebread.com/2019/12/07/green-chile-cheese-bread/
That's just amazing and I so love green chilies! Did you use fresh, frozen, or canned chilies? And what is "southwestern cheese"?
Thanks. And thanks for posting the recipe. I have got to give that a try!I used canned hatch green chile in this one. I freeze my freshly roasted green chile each year in 8oz packets and didn't want to thaw a full one when i only needed less than 150g worth.
'Southwest cheese' was some blend of four different jack and cheddar cheeses. My wife had picked up a packet for something she didn't end up making so I decided to use it in this bread.
You need to send your pics to craftbeer.com because yours looks way better!View attachment 656786 View attachment 656787 View attachment 656788
This is a pumpkin ale monkey bread. I decided to add the icing glaze. The recipe is on craft beer.com
Awe thanks. The batter is really loose so I think their picture is donut holes a food artist put together. If anyone makes it, don’t bother dipping the dough “balls” in the butter. Dip your fingers in the butter to make the balls because the dough is loose and sticky.You need to send your pics to craftbeer.com because yours looks way better!
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