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BREAD!

Home baking of bread deserves its own group!

Members: 246
Latest Activity: Aug 5

HOMEGROWN Discussions

New England Anadama

Started by Bill Graney Aug 5.

Quick Breads for convenience when time is short 2 Replies

Started by Penny V.. Last reply by Jan Brosius May 18.

Homemade croissant experiences 3 Replies

Started by Penny V.. Last reply by Bill Graney Apr 16.

Comment Wall

Comment by Cornelia on February 1, 2010 at 4:50pm
This video from http://www.breadtechnique.com describes the various ways to get moisture to the dough when you are baking an artisan loaf of bread on a baking stone. I doubt you'll get more steam than the featured lava rock method.
Comment by Alicia Peckham on March 28, 2010 at 5:45pm
a;n interesting piece my husband saw on CBS this morning :)
http://www.cbsnews.com/video/watch/?id=6341065n
Comment by Wendy Matheson on April 6, 2010 at 10:12am
I had some issues on the long weekend making Buttermilk Rolls for the first time...http://writerwoman61.wordpress.com/2010/04/03/no-use-crying-over-sp...
Comment by Wendy Matheson on November 8, 2010 at 10:45am
Comment by Diane Hoffmaster on February 16, 2011 at 12:47pm
I just thought I would let you know that this week, my blog is all about BREAD!  A great recipe for Vermont Maple Honey Oatmeal bread, a unique giveaway of a set of handmade pottery garlic oil dipping bowls, and later in the week an interview with the bakers at King Arthur Flour!  I would love any comments or suggestions you might have over the next few days because I am a bread novice trying hard to learn!
Comment by Diane Hoffmaster on February 16, 2011 at 12:50pm
oops! it would help if you had a link to follow!

http://www.turning-the-clock-back.blogspot.com
Comment by Diane Hoffmaster on February 18, 2011 at 10:46am

Thought you might be interested in reading this interview with the staff at King Arthur Flour!  They have been very helpful in my bread making journey!

 

http://turning-the-clock-back.blogspot.com/2011/02/interview-with-k...

 

Diane

Comment by Shellie A. Gades on March 21, 2011 at 7:15pm
I need assistance. When my Gram made biscuits, they were like a food group. She could even shove a hunk of cheddar into the biscuit, bake it, and it would melt in your mouth. I have experimented and worked at this, and mine are still wimpy. Suggestions?
Comment by Sarah Elise on March 27, 2011 at 1:13pm

made an amazing (if i do say so myself) loaf of bread on friday - all crusty and chewy and tangy. i used my cast iron dutch oven.

the only problem was, the dutch oven got so hot preheating that when i took it out, the rubber part on my oven mitts started to melt and the entire kitchen was smoky and smelled like burnt rubber instead of delicious bread!

 

i think when i make some more tomorrow, i will make sure to only use fabric oven mitts...

Comment by jonmesser on March 27, 2011 at 7:44pm
its cool, I always preheat my oven by at least 50 degrees more than called for, then when I place my loaf on the stone, I turn the heat to the correct temp...we're small time bakers!  It's not nothin' to get worried about!

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