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Old 04-24-2011, 02:24 PM   #331
gelandestrasse
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Quote:
Originally Posted by Jim Williams View Post
Cherry pie for Easter!



You forgot to braid, not that it matters.
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Old 04-24-2011, 03:20 PM   #332
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You forgot to braid, not that it matters.
Was hoping noone would catch that-just being lazy..
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Old 05-15-2011, 04:09 PM   #333
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My first go at the no-knead method - Damn that's good bread!


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Old 05-16-2011, 01:48 PM   #334
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no yeast camp bread/biscuit/bannock type stuff from this past weekends ride/camp
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Old 09-04-2011, 02:34 PM   #335
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Finally, my first successful attempt at making rye bread. It's a soft sandwich loaf made from a starter I've had going for the last year or so. I steamed the oven a bit and it came out with a great semi-crisp/semi-chewy crust. I'm no Jim Williams, but I couldn't be happier with how it came out. Every other attempt at rye has left me with an un-risen dough brick you could use as a trebuchet counterweight.

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Old 09-05-2011, 04:31 PM   #336
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trebuchet counterweight.


I'm laughing with you. Not at you. BTDT
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Old 09-05-2011, 04:39 PM   #337
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Those rye loaves look great. almost as good as the BBQ pilot turned me on to

Hey, man, if you're making bread at home that is so cool! That's how I started. Someday, maybe it'll become fun and not work. That's when REALLY great brea will be made!!

Here's the thing though. All you need to know is that it needs the acidity from sourdough, so if you're having problems with rye, you need acidity and that will solve it. To a certain extent, a yeasted starter will point you in the right direction, however sourdough will retard the conversion of starch to sugar.

Make sense? Probably not. I've been drinking:)
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Old 10-20-2011, 06:26 PM   #338
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No one is baking these days? I'm looking for a production manager. anyone interested
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Old 10-21-2011, 12:28 PM   #339
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Couple nights ago, turned out pretty good.





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Old 10-21-2011, 12:30 PM   #340
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Originally Posted by HOT DAMN! View Post
Couple nights ago, turned out pretty good.





Looks great. Most bakeries are not producing a hole structure like that. Ever. Good job!
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Old 10-21-2011, 12:31 PM   #341
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How was the wheat farm and mill trip?
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Old 10-21-2011, 12:32 PM   #342
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Looks great. Most bakeries are not producing a hole structure like that. Ever. Good job!
Thanks for the compliment Jim.
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Old 10-21-2011, 12:36 PM   #343
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How was the wheat farm and mill trip?
Really good. Thanks. Seems like a million years ago now. I plan on going every year now just to re-connect as much as anything else. thanks for asking.



We stayed in a classy joint in Scott City, Ks


Damn, those combines are big!


A field of Heirloom Turkey Wheat


Stone mill at Heartland Mill in Marienthal, Ks


Good question
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Old 10-21-2011, 12:50 PM   #344
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No one is baking these days? I'm looking for a production manager. anyone interested
We're still busy eating BBQ, but I have a wad of dough on the counter raising as I type.



I better go fold it.
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Old 10-21-2011, 01:12 PM   #345
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We're still busy eating BBQ, but I have a wad of dough on the counter raising as I type.



I better go fold it.
Nice!
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