Thread: Who bakes bread?

I hedged my bets and started a starter from scratch, as well as purchasing a few from around the world.
The advantage of starting one yourself is you are baking a week later. The others, you wait on the postman.
I did find differences in each starter, and if you do start from scratch, stay with the all purpose, as suggested, till your starter is at least a month old, but make sure it’s unbleached flour. I personally invest in the best flours available locally, and by best, I mean organic, locally grown and milled as opposed to big brand store flour. The processing is hugely different and even at $35/10 lb bag, my price per loaf works out to under 4$ and is better tasting, and for me than anything I can buy around here ready made..
Once established, I have gone 2 weeks without feeding them, in the fridge, with no issues. Just bring em out, let them get to room temp, feed them again and a few hours later, prepare your dough for the next days bread..

And on another note,, perfect sandwich bread shape Roy!!
Cool pan..

I wasn’t even trying to do this...lol...but Happy Valentine’s Day......lol

....

and the other loaf...

Looks so tasty!

IGNORE THIS

Central Milling has a sale on AP and whole wheat flours. 25 lbs. bags for $15! If I remember right, their 5 lbs. bags ar usually close to $10, so this is insane. Shipping is probably going to be more than the flour.

Originally Posted by planeden

Central Milling has a sale on AP and whole wheat flours. 25 lbs. bags for $15! If I remember right, their 5 lbs. bags ar usually close to $10, so this is insane. Shipping is probably going to be more than the flour.

Listed as on sale due to overstock but--

https://centralmilling.com/product/o...-lb-overstock/

Originally Posted by cudarunner

Listed as on sale due to overstock but--

https://centralmilling.com/product/o...-lb-overstock/

Oops. I just checked the email. Sorry everyone.

This morning I baked 2 sourdough loaves in a Challenger Bread Pan.
The recipe came from Peter Reinhart's book, "Crust and Crumb".
I proofed the loaves in 14" bannetons overnight in the refrigerator.
Baked 18 minutes @ 475F with the lid on, then 25 minutes @ 450F with the lid off.

The Challenger Bread Pan:


The loaves:


The crumb:

I thought that that was interesting until I saw the price.