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Home baking of bread deserves its own group!

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HOMEGROWN Discussions

New England Anadama

Started by Bill Graney Aug 5, 2014.

Quick Breads for convenience when time is short 2 Replies

Started by Penny V.. Last reply by Jan Brosius May 18, 2014.

Homemade croissant experiences 3 Replies

Started by Penny V.. Last reply by Bill Graney Apr 16, 2014.

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 :)
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!

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!





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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