If you’d like your own site to be listed there, let us know why!
I can’t guarantee Rose will add it, but it doesn’t hurt to ask…
TTFN
Travis
I cant find where to sign in and I do have an ID.
I can’t fine how to post a new question to the Blog, comment yes, but new question no, though obviously I can in the Forum.
I asked a question about King Arthur’s change of protein content in pastry flours, but no one has responded. I thought my question had general interest, maybe I posted to the wrong area.
Trying to participate.
PAG
]]>Just a quick note to kick off the new site forums. If you’d like, you can introduce yourself below—just click the “Post Reply” button (or if you’re not registered yet, click “Register” above right).
I plan to play the role of gentle mixer here, allowing the conversations to rise without a great deal of kneading from my keyboard.
That said, if you have suggestions or questions, be sure to let me and the other Web folks know in the Forum Announcements section.
Enjoy!
-Rose
]]>Then on the fifth loaf, a miracle occurred. I was staggered when I looked in the window and saw the bread up to the rim of the pan (which is five and a half inches up from the bottom). I called everyone I knew to come see it. To save my life I didn’t have a clue what I had done to achieve this miracle. I advised my admirers, that disciplined as I was, I would wait a requisite interval before tearing into the bread. I got the beer, the butter, and cheddar ready in anticipation of the unbridled euphoria that was shortly to be mine.
When I fell to slicing that beautiful loaf, I was astonished to find the top was no more than a sixteenth of an inch thick and an inch above the real bread. . No matter, we ate it gusto, but my confidence was shaken. My sixth loaf was a reprise of its predecessor. While I had achieved the height I craved, the bread was tough as nails in and out. The holes in the crumb were smallish and evenly spaced, but the bread simply felt like a starched shirt collar even though I had thrown in 3 tablespoons of olive oil this time to soften the interior.
Look, all I want out of my recipe (3 cups flour, 1-1/8 cups water, 2 tablespoons sugar, 1 teaspoon salt, and 1-1/2 teaspoons yeast) is a slice of bread soft enough to fold over itself from a loaf 5-1/2 inches high. Please don’t tell me to use only the best ingredients — as though I keep rat infested flour, sugar off the floor, water from a cesspool, salt from human sweat, and eighty-four year old yeast in my larder. That’s not advice, even my four year old grandkid knows that. Please tell me how to manipulate simple ingredients into an edible product that looks like a real loaf of bread.
]]>regards Kell
]]>* This forum is intended for a community of bakers to discus all things baking and cooking related. We welcome your participation and presence, and if there is a way in which the forum could be a better tool, we love suggestions (even if we can’t afford to do everything).
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As always, we welcome comments, suggestions, and other input, as we try to make the forum an interesting and fun place to visit and share!
Best,
Susannah Gardner.
Dr. Oz just did a program on this.
I thought it would be interesting to post on a baking forum because many of us are watching our weight. In my opinion, with careful planning, we can still treat ourselves to a piece of cake.
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