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  1. 04-03-2015, 10:29 PM #1
    thebigspendur
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    That flour is really designed for making artisan breads. The few times I've used it I didn't think it was worth it for normal bread baking. If you try an artisan recipe you'll see a bigger difference.
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  2. 04-04-2015, 03:21 AM #2
    32t
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    Quote Originally Posted by thebigspendur View Post
    That flour is really designed for making artisan breads. The few times I've used it I didn't think it was worth it for normal bread baking. If you try an artisan recipe you'll see a bigger difference.
    What is the difference between artisan and normal?
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  3. 04-04-2015, 06:44 AM #3
    thebigspendur
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    It contains ascorbic acid and a blend of flours from different wheat.
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  4. 04-24-2015, 07:58 PM #4
    OCDshaver
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    Well, I made a couple adjustments to the recipe mostly to increase the loaf size. These came out looking good.

    Name: SOD3.jpg Views: 196 Size: 33.6 KB
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  5. 04-24-2015, 08:11 PM #5
    cudarunner
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    Quote Originally Posted by OCDshaver View Post
    Well, I made a couple adjustments to the recipe mostly to increase the loaf size. These came out looking good.
    Looks GREAT! Very Professional!

    Where's the Butter and the knife to spread it with???
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  7. 04-24-2015, 09:05 PM #6
    OCDshaver
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    Quote Originally Posted by cudarunner View Post
    Looks GREAT! Very Professional!

    Where's the Butter and the knife to spread it with???
    Soon. Very soon.
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  8. 06-19-2015, 12:19 PM #7
    Lolita1x2
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    Heads up, this weekend we will be making the "easy sandwich loaf." A very kid-friendly bread recipe.
    Photo(s) and comments to come.
    It will be paired with a batch of Bolognese sauce.
    Stay tuned
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