Comments on: Bread Quest http://www.foodcrypt.com/2009/06/bread-quest/ all kinds of foods Fri, 13 Aug 2010 17:23:03 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: Chris Roeleveld http://www.foodcrypt.com/2009/06/bread-quest/comment-page-1/#comment-218 Chris Roeleveld Sun, 19 Jul 2009 20:00:33 +0000 http://www.foodcrypt.com/?p=226#comment-218 thanks Gina! yeah the pizza stone is awesome. I wish i could get two and make a sort of ghetto stone oven. and that book...well i think i need to just buy it because its been on hold at the library for 3 months now... thanks Gina! yeah the pizza stone is awesome. I wish i could get two and make a sort of ghetto stone oven.
and that book…well i think i need to just buy it because its been on hold at the library for 3 months now…

]]> By: Gina http://www.foodcrypt.com/2009/06/bread-quest/comment-page-1/#comment-173 Gina Sat, 18 Jul 2009 21:37:01 +0000 http://www.foodcrypt.com/?p=226#comment-173 That's some sexy lookin' baguette, Chris. I'm so proud of you! One question and one recommendation: do you use a pizza stone? Before I went gluten-free, I baked my bread on a pizza stone with miraculous results. The bread somehow achieved a more golden, crusty exterior. (Kudos on the hot water in the preheated skillet to create the steam environment. This is KEY.) I also followed the wise words of Peter Reinhart in his book The Bread Baker's apprentice: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688 This is the best, most thorough and scientific baking book for creating the traditional French masterpieces you thought only came from the boulangere. Just thought I'd share. :) That’s some sexy lookin’ baguette, Chris. I’m so proud of you! One question and one recommendation: do you use a pizza stone? Before I went gluten-free, I baked my bread on a pizza stone with miraculous results. The bread somehow achieved a more golden, crusty exterior. (Kudos on the hot water in the preheated skillet to create the steam environment. This is KEY.)

I also followed the wise words of Peter Reinhart in his book The Bread Baker’s apprentice: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688

This is the best, most thorough and scientific baking book for creating the traditional French masterpieces you thought only came from the boulangere. Just thought I’d share. :)

]]> By: Making Sourdough Starter | Food Crypt http://www.foodcrypt.com/2009/06/bread-quest/comment-page-1/#comment-172 Making Sourdough Starter | Food Crypt Fri, 17 Jul 2009 17:12:53 +0000 http://www.foodcrypt.com/?p=226#comment-172 [...] My obsession with yeast continues. Many of the bread or pizza dough recipes I’ve been trying call for sourdough starter – which is a bit of a misnomer, since (with the exception of “San Fransicso style” sourdough) it doesn’t really taste extremely sour. While many breads can be entirely leavened by a sourdough starter, I’ve been using somewhere in between 15-25% starter in combination with normal baking yeast. It adds amazing flavor, better, crunchier crust, and the bread actually stays fresh longer. [...] [...] My obsession with yeast continues. Many of the bread or pizza dough recipes I’ve been trying call for sourdough starter – which is a bit of a misnomer, since (with the exception of “San Fransicso style” sourdough) it doesn’t really taste extremely sour. While many breads can be entirely leavened by a sourdough starter, I’ve been using somewhere in between 15-25% starter in combination with normal baking yeast. It adds amazing flavor, better, crunchier crust, and the bread actually stays fresh longer. [...]

]]> By: chris http://www.foodcrypt.com/2009/06/bread-quest/comment-page-1/#comment-10 chris Thu, 02 Jul 2009 15:20:54 +0000 http://www.foodcrypt.com/?p=226#comment-10 most of the rise comes from just regular red star active dry yeast (i bought a pound on amazon for next to nothin'). but there is some yeast in the starter that contributes a lot of flavor and texture. most of the rise comes from just regular red star active dry yeast (i bought a pound on amazon for next to nothin’). but there is some yeast in the starter that contributes a lot of flavor and texture.

]]> By: zippen http://www.foodcrypt.com/2009/06/bread-quest/comment-page-1/#comment-7 zippen Thu, 02 Jul 2009 02:17:29 +0000 http://www.foodcrypt.com/?p=226#comment-7 thanks for the tips chris. i have been meaning to bake bread for a while now. what kind of yeast did you start with? i had been reading the book "wild fermentation" but am a little reluctant to begin the process with wild yeast. thanks for the tips chris. i have been meaning to bake bread for a while now. what kind of yeast did you start with? i had been reading the book “wild fermentation” but am a little reluctant to begin the process with wild yeast.

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