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    You are in: Home / Community Forums / Breads & Baking / What Have You Baked Now?
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    What Have You Baked Now?

    Go to page << Previous Page  1, 2, 3 ... 10, 11, 12 ... 26, 27, 28  Next Page >>
    Galley Wench
    Thu Aug 29, 2013 10:57 am
    Food.com Groupie
    Bonnie G #2 wrote:
    Red Apple Guy wrote:
    Joe, correct my mistakes below, pls:

    5 cups flour
    2 1/3 cup water
    2 teaspoons salt
    2 teaspoons instant yeast
    2 tablespoons brown sugar
    2 tablespoons olive oil

    egg wash glaze

    Now this I can understand, thanks Red icon_biggrin.gif


    I use a scale . . . got those too? Just kidding!!! Have to brush up on how to calculate using percentages!
    duonyte
    Thu Aug 29, 2013 11:06 am
    Forum Host
    Hi, GW, how ya' doin"?

    All, there is a problem with the database, with some poor chef's name attached to all kinds of old threads. The staff is aware of the problem and working on it.

    Unfortunately, you cannot post a new topic/thread, can only add to old threads. We luckily had our most current ones close by and so they are available.
    Galley Wench
    Thu Aug 29, 2013 11:12 am
    Food.com Groupie
    I got notification yesterday on a very old topic and WOW what a mess when I tried to access. Looks so much better this morning!
    Red Apple Guy
    Thu Aug 29, 2013 11:39 am
    Forum Host
    Hey lady, I was thinking about you this week wondering where you've been.
    Peter Reinhart's books address whole grain breads better than any I've seen but Laurel's Kitchen also has a technique that is successful with whole grains..
    Peter offers two approaches.
    1) His "Whole Grain Breads" book method is to make a biga and a soaker out of the whole grain flours. The biga lives in the fridge at least overnight and the soaker stays on the counter, depending on a small amount of salt to control enzymes. This method, with a little practice makes fluffy whole wheat breads. A little stretch and folding helps also.
    see: 100% Whole Grain Bread With Biga/Soaker

    2) Peter's other method is to make the dough, stretch and fold several times and retard overnight or longer in the fridge. This method is in his "Artisan
    Bread Every Day" book. See: 100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread

    Both work, I like the biga/soaker method best.
    Galley Wench
    Thu Aug 29, 2013 12:30 pm
    Food.com Groupie
    Red Apple Guy wrote:
    Hey lady, I was thinking about you this week wondering where you've been.
    Peter Reinhart's books address whole grain breads better than any I've seen but Laurel's Kitchen also has a technique that is successful with whole grains..
    Peter offers two approaches.
    1) His "Whole Grain Breads" book method is to make a biga and a soaker out of the whole grain flours. The biga lives in the fridge at least overnight and the soaker stays on the counter, depending on a small amount of salt to control enzymes. This method, with a little practice makes fluffy whole wheat breads. A little stretch and folding helps also.
    see: 100% Whole Grain Bread With Biga/Soaker

    2) Peter's other method is to make the dough, stretch and fold several times and retard overnight or longer in the fridge. This method is in his "Artisan
    Bread Every Day" book. See: 100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread

    Both work, I like the biga/soaker method best.


    Thanks Red, looks like I need another Peter Reinhart book! Been busy this summer . . . traveling, sold a house, sold an airplane, bought another airplane, Geez, I'm hoping to stay put for awhile and get back in the galley!

    Think I'll mix up the multipurpose dough tomorrow so it will be available for our Labor Day BBQ. Thinking for trying KA Harvest Grain bread today! Hey its a cool rainy day in Arizona, perfect for baking!
    Galley Wench
    Thu Aug 29, 2013 4:50 pm
    Food.com Groupie
    Fresh from the oven . . .

    Galley Wench
    Thu Aug 29, 2013 5:16 pm
    Food.com Groupie
    May have used a wee bit too much diastatic malt powder . . . really rose high in less than half the time.




    Red Apple Guy
    Thu Aug 29, 2013 5:45 pm
    Forum Host
    beautiful. Is that the KA harvest grain bread? That's certainly no brick! Looks light.
    Galley Wench
    Thu Aug 29, 2013 6:12 pm
    Food.com Groupie
    Yes, it's KA's recipe, just replaced the enhancer with diastatic malt. Think I'll try making it using cold fermentation. Did use Peter's stretch and fold!
    Bonnie G #2
    Fri Aug 30, 2013 10:09 am
    Food.com Groupie
    GW, so good to see you back. I've been missing you, but sounds like you've been busy - hope you are back for awhile. I saw your post yesterday but couldn't sign in at all so had to wait for today.

    The bread looks great. I just made Birdseed Bread


    Galley Wench
    Fri Aug 30, 2013 10:15 am
    Food.com Groupie
    Strange how the site is working . . . saw on Facebook this morning that others are having difficulty! Had problems 4 or 5 days ago, but none since then.

    Your bread looks WONDERFUL. I've been trying to duplicate a Monk's Bread that I enjoyed as a kid. It was a white bread, but had millet in it, that's all I know. The bread I made could be called bird seed to. Has 1/2 cup of whole grains. . . DH wasn't real fond of the texture, so think next time think I'll try soaking the grain in the liquid before adding the dry ingredients.

    Life is slowing down . . . now to get use to a slower pace! Are you back in the states or still in Trinidad?
    Bonnie G #2
    Fri Aug 30, 2013 11:01 am
    Food.com Groupie
    This isn't really baked, but is a sourdough recipe. Had it again for breakfast today and my family loves it so thought I'd show it to you all here.
    Corn-N-Scallion Sourdough Pancakes

    Bonnie G #2
    Fri Aug 30, 2013 11:37 am
    Food.com Groupie
    Galley Wench wrote:
    Strange how the site is working . . . saw on Facebook this morning that others are having difficulty! Had problems 4 or 5 days ago, but none since then.

    Your bread looks WONDERFUL. I've been trying to duplicate a Monk's Bread that I enjoyed as a kid. It was a white bread, but had millet in it, that's all I know. The bread I made could be called bird seed to. Has 1/2 cup of whole grains. . . DH wasn't real fond of the texture, so think next time think I'll try soaking the grain in the liquid before adding the dry ingredients.

    Life is slowing down . . . now to get use to a slower pace! Are you back in the states or still in Trinidad?


    Back in the States now, Bob's job in Trinidad completed about 2 months ago and he's talking about retiring for good at this time. But that will only be about the 3rd time he's said that. So we'll see what happens pending anything interesting coming up.

    So that means things are slower for us too and I'm back home where I have all my things to work with and I'm enjoying that. But a LOT of catching up to do here on the ranch to get things back in order after being neglected for over a year. icon_rolleyes.gif
    duonyte
    Sun Sep 01, 2013 12:34 pm
    Forum Host
    Bonnie, those pancakes look delicious, saved them.
    Bonnie G #2
    Sun Sep 01, 2013 1:00 pm
    Food.com Groupie
    duonyte wrote:
    Bonnie, those pancakes look delicious, saved them.

    They are so good, my family loved them and they look so impressive to me
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