My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.

My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.

I currently have a wonderful starter that originated from the pineapple juice based starter recipe and would like to find some bread recipes using it in conjunction with sour cream as an ingredient.  I've always liked the texture I get when I use sour cream in recipes.  Anybody have suggestions?  Any ...

Last night, I baked the 66% Sourdough rye in Hamelman's book. This is the highest percentage of rye I have ever worked with, so it was quite an experience. My favorite part about it is that it's a very fast bread to make. From the time I mixed all the ingredients together to the time I pulled the loaf ...

I feel like I had a breakthrough with this evening's baking.  I've been reading Reinhart and Hammelman's books and studying all the things that have gone wrong over the past month and it kind of came together.  This was pretty standard baguette dough.  I made the Poolish with five ounces of flour and ...

Flour, water, salt and 100% hydration sourdough starter... The loaves   The crumb   These taste great and the crumb is soft and tender.  The dough is 10% BRM Organic dark rye, and the rest is KAF All Purpose. I'll have to bake more though because I gave one to a neighbor, and we'll probably demolish ...

Thanks to everyone on this site for providing such valuable ideas, thinking, photos, and advice on bread.  Much of what I have learned has come from these forums. I've recently quit my job, and am have formed Sour Flour, which gives away free bread and trains people to make bread.  We are having a party ...

Hi All: I have a barely used 10-qt Hobart mixer, circa 1992.  I bought it originally for cookie baking, back when I was 10 and had my own small business and used it about 80 times a year for 4 years.  Since then, it's been used, literally, once a year.  $600 OBO You can contact me at claireb94@hotmail.com ...

This mornings attempt at Jeffery Hamelman's 'Vermont Sourdough'. The dough was ever so sticky when kneading by hand, and since I didn't add any extra flour, it took all over 10 minutes by hand to get it to the right consistency. Something I always did before was add extra flour until I learned that ...

Well, I did it.... went to the New York Baker's website and bought fresh compressed yeast   I've always wanted to try it, it's impossible to find where I live. Now, of course, I will have more yeast than I can dream of using  during the 2 months it's supposed to last   can I use it in ANY recipe that ...