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I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds wonderful with an Italian...
I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to...
Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher...
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from...
This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent...
Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven...
In the midst of making a bread and the digital scale dies on me . Some observations on that addiction and rules to heed when...
I needed to make a challah without the bread machine, to just get my feet wet, as it were. Bread #45 is a whole wheat challah...
Getting into experimenting with challah recipes, or rather ignoring the recipes and attempting a sourdough challah. So far, no...
Before I begin to make a series of new challah recipes to learn to make this bread without my bread machine, I have posted a...
From the first 40 of my 108 breads project, these four favorites are ones I make frequently because they are good and easy. They...
I made three variations to a white bread recipe. The spelt variation was mediocre, but the whole wheat variations were wonderful...
Bread #38: perfect sourdough, but no whole grains. I have ventured to the dark side & it tastes so good. http://ow.ly/r4716...
Breads #36 and 37: Two whole wheats. Good breads. Okay, yes, a bit disappointing. But what would one ever learn if every bread...
Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice...
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination...
I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on...
Pondering fermentation, it's place in bread making. Trying not to become a crazy person. Pondering fermentation books...
A tasty hodgepodge of oat flour, whole wheat flour and wheat bran, though the bread is two-thirds bread flour. Tasted great. I...
Tried this recipe twice due to demand at home for a sandwich bread. Added coconut oil and honey. Dough was super gloppy and...
