Casey Homecroft wrote:
[i](this is where I love using a scale in the kitchen... because I hate measuring out flour the "correct" way. You know, spooning it into a measuring cup one cup at a time and leveling it off with a knife. It takes too long and always gets all over the place.
Len Ovens wrote:
most bakers consider the scale the "correct way" to measure flour.
Gray Simpson wrote:I finally decided to throw out my starter and get some from Friends of Carl. Also, I made a loaf the other day in my crock pot and it came out great, with a nice thin crust.
Kylie Harper wrote:I wanted to share a couple of bread recipes. You'll be amazed at how simple & fast they are!!
Patrick Mann wrote:http://scienceblogs.com/casaubonsbook/2012/04/whats_with_the_no-knead_bread.php
Rivenfae Wolf wrote:I had found a wonderful recipe on youtube for a no-knead sourdough bread here it is:
3 C of flour
2 C of warm water
1 C of starter
1t of salt
One more book I would suggest is "The Bread Baker's Apprentice" I don't recall the author, but for a book about making bread from yeast and wanting to do it by hand it's wonderful to "work your way through". One of these days I might get to replace my copy of it, Happy baking!
Gray Simpson wrote:My crockpot "pumpernickel" was a failure. I let the dough ferment for 24 hours total because I only had a couple tablespoons of starter. That made it too sour to eat an entire slice, plus I always seem to make the dough too wet and it sticks to the pan. Anyway, I'm learning a lot about bread!
Carrie Stought wrote:I have tried several times to make wheat bread but it always come out hard and dry. Any suggestions?