When I read about changing my password this morning, I kept expecting to sign in by repeating the old password twice (like all automatic pilots do) and then brought to a page where I sign in my new password twice--but oddly, having a password that has 10 letters of odd caps and including two vowels only made me wonder if I were in 9th grade typing class again. It didn't help to be told to place a new password in the second box, when the old one was only 4 minutes old! A four minutes in existence password isn't old enough to be called old! Maybe former?
I am going to be asking people to discover kudzu and Juanita Baldwin who has explored the nutritional benefits of kudzu with labs and explore making breads with kudzu. This is important because of the protein and flavonoid content, fiber, as well as being a famine food. For anyone who knows a Great Depression survivor who didn't live on a farm, there will be no argument about this path I am exploring.
I have made yeast bread once in my life (not including the beer bread) and ducks wouldn't couldn't shouldn't eat it. A year wouldn't disintigrate it in Jacksonville, Florida in the front yard during rain, snow (1989 it snowed on Christmas Eve) and other weather.
Can anyone help me? I am new to bread baking nad want to bake a successful whole wheat loaf without resorting to a mix with bread flour. I have not been very successful using Reinhart's whole wheat recipe in his book. I began by following the recipe to the letter. I have added gluten to the poolish and the dough and still get a lackluster loaf. I use bulgar wheat as the soaker. I have laso tried spent grain. The dough barely rises to the lip of the pan and then drops some when it bakes. The taste is acceptable. Are my expectations too high?
Zorra has posted the WBD 2007 roundup. There were so many entries (183 entries with more than 200 recipes) that she has divided the roundup into 4 parts:
After several busy weekends when there wasn't much time for bread baking, I had a nice leisurely weekend when I could experiment with baking some loaves from Daniel Leader's Local Breads. The two small loaves on the left are Meteils au Bleu (Little Bue Cheese Rye Loaves), a very mild and moist rye (made with a white starter) chock full of a regional blue cheese called bleu d'Auvergne. The volcanic looking boulder in the back is Pane Casareccio di Genzano that Zolablue and Bwraith both discussed a few weeks back, a very large open crumb pagnotta style bread. The seeded rye in the front is Chleba, Light Silesian Rye, and the boule on the right is Pain de Campagne, one of my favorite breads. A lovely weekend it was, baking my way through France, Italy and Poland.
Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads. Did the multi-grain struan, since that's his signature bread. Here's the result, lightly dusted with black sesame seeds. Tastes as good as it looks!
I love making bagels ! I been a cook my whole life however I started baking bagels 1 years ago and the guy that trained me was really good and on the third day I was doing it all by myself , my boss said she never seen any one learn so quick !
now I'm trying new things cause I'm not tied down with the corprate bullshit ! I am starting to create my own yeast ,new bagels and expanding into other areas of baking ! I feel like I have great desicion making when it comes to baking and I want to start learning other types of breads and pasteries how ever I dont want to go to school for it !
I am also conflicted cause although I want to do these things and I can see myself doing it for the rest of my life I also want to be an addiction speacalist ! well these are my thoughts !
I'm very happy with this big loaf, of mostly white bread flour with some whole wheat and cornmeal for a flavor boost. The taste was fabulous. :~) I think it's my first white sourdough, and it's definitely the first formula I concocted wholly on my own, as opposed to tinkering with an existing recipe or formula. I didn't weigh the finished loaf, but it was 12 inches across. The unbaked dough was just over 3 pounds.
Since my evening's breadwork was postponed by an unplanned movie, I mixed it just before bed using icewater. I left the 68F dough to sit in the 76F room, planning to not look at it until after a good night's sleep. But when the cat woke me up 4 hours later, I had to look in on the bread. The dough and the room were both at 75F.
Kudzu Kwestions Charlotte: 
