Most bookmarked

Con Pane Rustic Breads & Cafe 2750 Dewey Road, Suite 105, San Diego, California 92106

Hours:
Closed Wednesdays
M-F: 7:00am - 6:00pm
Sat: 8:00am - 6:00pm
Sun: 8:00am - 4:00pm

24 varieties of Artisan breads including Traditional French Baguettes, Pain au Levain, Artisan Multi-Grain, Raisin and Hazelnut Batard, Gruyere & Chive Boule, and Pane Cioccolata.

Also, brioche cinnamon rolls and chocolate twists, scones and cookies as well as hugh innovative sandwiches and coffee and espresso drinks.

Find it on the bakery finder.

!!! BREAD IS DANGEROUS !!!

!!! BREAD IS DANGEROUS !!!

Research on bread indicates that:
1. More than 98 percent of convicted felons are bread users.
2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever, and influenza ravaged whole nations.
4. More than 90 percent of violent crimes are committed within 24 hours of eating bread.
5. Bread is made from a substance called "dough." It has been proven that as little as one pound of dough can be used to suffocate a mouse. The average American eats more bread than that in one month!
6. Primitive tribal societies that have no bread exhibit a low incidence of cancer, Alzheimer's, Parkinson's disease, and osteoporosis.
7. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after as little as two days.
8. Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter, and even cold cuts.
9. Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.
10. Newborn babies can choke on bread.
11. Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.
12. Most American bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.

In light of these frightening statistics, it has been proposed that the following bread restrictions be made:
1. No sale of bread to minors.
2. A nationwide "Just Say No To Toast" campaign, complete celebrity TV spots and bumper stickers.
3. A 300 percent federal tax on all bread to pay for all the societal ills we might associate with bread.
4. No animal or human images, nor any primary colors (which may appeal to children) may be used to promote bread usage.
5. The establishment of "Bread-free" zones around schools.

This article was written by B.S. Wheatberry in a desert after consuming mass quantities of yeast bread then realizing his canteen was empty. (seriously :P )

I would like to know if anyone has any experience baking bread in round "La Cloche" or Covered "Romertopf" type bakeware?
I became intrigued by the idea of duplicating a brick oven result as mentioned in the King Arthur's Baking Catalog-(They carry the "La Cloche).

Here is a link to a recipe and article explaining the health benefits of going back to the much longer ferments and rises of pre-WW11 baking.

http://www.westonaprice.org/foodfeatures/ourdailybread.html

I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl).

I used whole wheat flour and warm water as the basis of my starter. It's very bubbly and is starting to smell rather sour. When I observe Earl, he will bubble and foam before my very eyes.

My questions are:
1. Did I do the right thing by pouring off the layer of fluid?
2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I've seen here) there's no lid on the jar while it's "starting". Am I screwing up my starter with a lid?
3. The link says that your starter is ready to use when it's bubbly and sour smelling, but just how bubbly and sour smelling should it be?
4. I noticed that FloydM says that he just keeps some of his starter aside, but the article says to use it all to make your sponge... is that just a first time thing? HELP!! LOL