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Thread: Fresh baked bread!

  1. #51
    Senior Member blabbermouth
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    Eric at breadtopia is where I got most of my starting recipes. Another good one is northwestsourdough.com. Teresa is another wonderful person to get ideas from. I have the long and round clay bakers, but haven't used in over a year since trying Teresa's 'roasting pan' approach. 'Very easy. I also switched from conventional starters to the lower hydration motherdough. I had a horrible time getting the sour tang. Teresa said it was technique, and I've no doubt she's right, but the motherdough is much easier for me to maintain. Generally, 6 oz motherdough, 14oz water (or coffee!!) and a pound of flour of choice. If you do recipes that call for sweetener, maybe experiment w/ soaking raisins in hot coffee until bloated and down to about 95-100 deg. puree in a blender or food processor and use that for the liquid you mix the motherdough or starter in before adding flour. About 1/3 c raisins for a 2lb loaf. More if you want to taste the raisins.

    The crumb on that spelt looks insanely good. 'Getting hungry looking at it.

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    jleeg (06-20-2012)

  3. #52
    Senior Member Mcduck's Avatar
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    Only just stumbled on this thread... been enjoying baking bread for almost a year now (mainly sourdough).

    This one is one that I made the other night - a garlic and herb loaf.

    Luke

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  4. #53
    Senior Member Johnus's Avatar
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    Default Fresh baked bread!

    An great book on baking bread. Yes, sounds strange, but it really held my interest, is:
    52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust (Hardcover)
    William Alexander
    It's a journey into trying to bake the perfect loaf of bread!

  5. #54
    Senior Member Mcduck's Avatar
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    Here is my attempt at a Greek Celebration Bread.

    Not sure if I got it right or not.... but it looked and tasted good!

    Luke
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