bread

[knee tunes]

Nature's Own - Honey Wheat is good.

It's large and shapely and can withstand a hard spreading, no--not a slathering

[Bammer]

Ugh!!! The search function, people!

http://forums.theskyiscrape.com/viewtop ... ds&start=0

[knee tunes]

your bread thread is dead

[Chris_H_2]

your bread thread is dead

one of my favorite onion headlines of all time was the day after jerry garcia died: "head dead head dead"

[Bammer]

your bread thread is dead

[tragabigzanda]

from the ashes of tonkotsu

[doug rr]

Anybody an expert on sourdough? I've been making my own starter this week according to this WaPo guide, and the first four days went great, with good bubbles and some gluten strands. But I'm on day five, and this stuff was supposed to double in volume today, and it's just not happening.

Any ideas?

i'll ask my wife..on our drive up here she brought her 9 year old starter and feeds it all the time..our place literally has too much sourdough in it..come take some

[tragabigzanda]

from the ashes of tonkotsu

[Chris_H_2]

I still can’t find any damn bread flour.

[96583UP]

i wonder if breadmaker sales are through the roof right now

[doug rr]

I still can’t find any damn bread flour.

we have about 30 lbs of king arthur..come get some..all of a sudden everyones a baker

[tragabigzanda]

from the ashes of tonkotsu

[doug rr]

Doug what did your wife say

sorry have not asked yet...she was in meetings late and is in meetings now..hold tight

[tragabigzanda]

from the ashes of tonkotsu

[doug rr]

doug my bread is dying and this situation calls for all hands, all hands on deck

she's booked until around 3....i found this in the meantime
if you read through the comments below you'll see that you're not alone in experiencing the lull in rising around day 4, which can continue for several days. This lull seems to be related to a type of bacteria that produces carbon dioxide early in the process (giving the illusion of yeast activity), but actually contributes to a delay in the onset of wild yeast fermentation. Usually time and patience wins out and your starter will eventually begin to rise predictably, but if you'd like to try an alternative feeding routine that is meant to increase the acidity of your starter and help the wild yeast kick in, then you could try switching to feeding only once a day with whole wheat flour: saving 1/2 cup (4 ounces, 113g) of starter and feeding it 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) whole wheat flour. Once your starter is rising predictably , switch back to the twice a day feedings with our unbleached All-Purpose flour, feeding once again with equal parts by weight of starter, flour and water. Once the starter is rising predictably with this feeding routine, then you should be good to start baking. Don't be surprised if you starter exhibits some sluggishness each time you switch up its feeding routine, as the organisms need time to adjust, but eventually your starter should start rising like a champ!

[tragabigzanda]

from the ashes of tonkotsu

[Chris_H_2]

I still can’t find any damn bread flour.

we have about 30 lbs of king arthur..come get some..all of a sudden everyones a baker

Thank you. I managed to pick up the last damn bag of King Arthur at our local, less-trafficked grocer. They got 6 bags in this morning.

Got some homemade bread and pizza dough to make.

Semi-pro tip: unless you have a new kitchen aid mixer, you can burn your mixer’s motor out with bread dough if you put it above a 2-3 for a long period of time.

[E.H. Ruddock]

I just paid six bucks for a pack of brand name bagels. JFC

[doug rr]

levain flow

[Self]

Who Ever Bread