Gawd, big, I'm gaining weight just thinking about them! PB&J for breakfast just doesn't feel right this morning.
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Gawd, big, I'm gaining weight just thinking about them! PB&J for breakfast just doesn't feel right this morning.
I posted this in the breakfast thread. But I baked one of these for the weekend as well.
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'Been working more Ryes, having grown up hating them for all the wrong reasons. I don't like caraway. 'Haven't had the courage to work more than 66% whole (nuthin but fresh ground) Rye. I'm eying a 100% rye Volkornbrot, but am still on the fence.
This is the simple fall-back wheat/rye blend. Something magic happens when those two grains get together. So far, have 8 or 9 bread books. All good, but the Jeffrey Hamelman 'Bread' has been the most productive.
If I couldn't have sourdough, I'd prob. give up on bread altogether.
I'm making bagels on Sundays every once in a while, when I wake up early enough :)
My first loaf of "no-knead bread in a hurry" is currently rising and will be baked tonight for dinner. I'll post a picture, obviously :)
So mark that one down as a learning experience... it tasted delicious but didn't rise enough while proofing or at all while baking. I'll try again next week!
My first attempt ever of a Homemade Loaf of bread is in progress :)
Having fun so far :)
Making bread is fun, haven't done it in a while, hmmmm, maybe time to mess up the kitchen!
I'm baking another Kougelhof (see my last post above). I slice it half and its breakfast over the weekend. Tomorrow will be regular bread for Friday/Saturday night.
Well first attempt at activating/proofing Yeast ended in abject failure :(
Second attempt in progress.. Probably should have just bought the packets, but we keep blocks of Yeast from the Bakery in the freezer to feed the Septic each month..
I read the process twice watched the vids, using exact temperature also ..
:rofl2: Sounds just like the new honers, "I watched the vids I read the threads why isn't my razor getting sharp" LMAO
Back to the kitchen