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Baking and Things | The art and science of baking bread.The art and science of baking bread. (by Rob)
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The art and science of baking bread. (by Rob)
http://bakingblog.wordpress.com/
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Baking and Things | The art and science of baking bread. | bakingblog.wordpress.com Reviews
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The art and science of baking bread. (by Rob)
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Starter Day 3 | Baking and Things
https://bakingblog.wordpress.com/2008/09/10/starter-day-3
The art and science of baking bread. Starter Days 1 & 2. Starter Day 4 →. September 10, 2008. 24 hours after step two, the started had seperated once again, with the water on top, as seen below. I added another 100ml of water and 4tsp each of rye flour and white bread flour and stirred a bit more than I did yesterday. It had started to bubble a bit but the recipe says that this froth is down to the stirring rather than the yeasts. No noticable smell or any other activity to be honest! Starter Days 1 & 2.
First Attempt at Sourdough | Baking and Things
https://bakingblog.wordpress.com/2008/09/24/first-attempt-at-sourdough
The art and science of baking bread. Sourdough Take Two →. First Attempt at Sourdough. September 24, 2008. The starter survived well in the fridge and I removed it from the fridge, fed it, left it for 24h, fed it again, ensuring that there’s enough to make the loaf and have some starter remaining, left for 24h and then used some to make a small (500gr ish) loaf. One uncertainty is when during the 24hour period after feeding I should use the starter. It seems to be at its most active around 12h after ...
About | Baking and Things
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The art and science of baking bread. I am trying to work out the things that I do which result in a good loaf, and those which result in a bad one. It’s also a good place to record recipes, techniques and anything else I find interesting. I generally bake sourdough and commercially-yeasted white loaves, but really should try something different one of these days. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).
Granary Sourdough | Baking and Things
https://bakingblog.wordpress.com/2008/10/01/granary-sourdough
The art and science of baking bread. October 1, 2008. The weekend just gone was very quiet and relaxing, the complete opposite to this week – hence only getting the time to blog about this now! I baked two granary/malthouse sourdough loves, following the same recipe as usual. This entry was posted in Bread. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your Twitter account. ( Log Out.
Conclusions So Far | Baking and Things
https://bakingblog.wordpress.com/2008/09/07/conclusions-so-far
The art and science of baking bread. Starter Days 1 & 2 →. September 7, 2008. I’ve been baking the same ‘ white sandwich loaf. 8216; for the last 4 weeks with no real modifications to the recipe (save for quantity of dough created) and there’s a few things I’ve learned along the way. Here they are in no real order:. How long you leave the poolish for doesn’t seem to make too much difference. I’ve left it from between 3.5 hours to 10 hours with no visible difference in the bread. T...Enter your comment he...
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The Yummiest Blog on The World. Sunday, 10 March 2013. Friday, 8 March 2013. Subscribe to: Posts (Atom). Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec convallis porta nibh, a ullamcorper enim tincidunt nec. Duis quis dui lacus. Cras tempus massa quis dui tincidunt quis fringilla urna semper. Nunc placerat dolor quis lorem ornare consectetur. Template by Ipietoon Cute Blog Design.
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Sunday, May 30, 2010. If you're sick of the plain old roasted or steamed asparagus, I have the answer for you. Asparagus wrapped in pancetta with citronette. Mario Batali is a genius. Monday, May 24, 2010. It was very simple to prepare and we thoroughly enjoyed it. Find the recipe here. We topped ours with crispy tortilla strips, avocado, cilantro and monterey jack cheese. Sunday, May 23, 2010. A delicious tortilla soup recipe to come. Wednesday, May 12, 2010. Pancakes (inspired by Grammy! I didn't have ...
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Baking and Things | The art and science of baking bread.
The art and science of baking bread. October 1, 2008. The weekend just gone was very quiet and relaxing, the complete opposite to this week – hence only getting the time to blog about this now! I baked two granary/malthouse sourdough loves, following the same recipe as usual. September 24, 2008. I had the opportunity to make another batch of sourdough loaves today. I prepared the starter on Monday evening, ensuring that this time I baked with the starter 12h after it was refreshed rather than 24 hour...
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BakingBites.com: Top Baking Blogs Review. April 28, 2015. April 28, 2015. BakingBites.com Review by Baking Blogs: Are you looking for some cooking or baking desserts recipe? Learning some ways to cook and bake may be a pretty tedious task. If you are looking for informational site on the ingredients as well as how to cook, Baking Bites, being one of the most popular baking blogs will … Read more…. MyBakingAddiction.com: Top Baking Blogs Review. April 28, 2015. April 29, 2015. April 27, 2015.
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Baking Blond
Moist Tropical Fruit Quick Bread. Orange, pineapple and banana blend together and make a great tropical fruit quick bread. Moist and tender, this bread is my favorite to go with chicken salad. We eat a big variety of salads in the summer and it goes great with just about all of them. Maybe too good, I keep having to make double batches! Continue reading →. Click to email this to a friend (Opens in new window). Click to share on Pinterest (Opens in new window). Share on Facebook (Opens in new window).
Blonde Ambition in the Kitchen
Blonde Ambition in the Kitchen. Tuesday, April 22, 2008. I moved my blog over to wordpress. I would LOVE it if you visited me there:. Http:/ bakingblonde.wordpress.com/. Sunday, April 20, 2008. The Apple of my Eye. This is a recipe that I copied from a roommate in college. I think it is a Betty Crocker recipe but could not find it. If anyone does, please let me know and I will provide the link. These cookies are very very good. I had just bought a bag of Kraft Caramel Bits. I may try Heath bits. I will a...
Bakingblonde’s Weblog | Baking Cookies, Brownies and more!
Baking Cookies, Brownies and more! Skip to primary content. Skip to secondary content. January 1, 2013. While going through my Google Reader, a recipe caught my eye. Pecan Pie Brownies? Yum, I love nuts and our Kentucky Derby Pie. Which has similar ingredients, was awesome. I did cheat and use a boxed brownie mix as the base, Ghiraradelli since they taste the most homemade in my opinion. These came together in a snap and I was enjoying a nice warm brownie in no time. Maybe bourbon, maple syrup? Preheat t...
