1 lb bread flour
Capful of yeast (little brown Fleishman's Yeast bottlecap-level)
water (~1 C)
salt (1 tsp)
honey (1-2 Tbsp)
I put it in a bread machine and it heats up the water and mixes the dough, lets it rise,...
Happy Birthday KyleW. Thanks to you, I am now making sourdough bread on a regular basis! I appreciate the baking knowledge and efforts that you expend on a regular basis to help those of us who are less knowledgeable.
When I was looking at going to culinary school, many schools gave credit for having a degree already, and the price of admission dropped accordingly.
If it were me, I would get the 4-year degree. You can work in a restaurant while...
I'm wondering what your source was for the origination of the potatoe in the Andies Mountain Range?
I am quite sure that I read that Sir Francis Drake brought back the potatoe from some island community, and presented it to Queen...
I was advised by the Exec. Chef and owner of a very exclusive restaurant in Minnesota that most people who start a restaurant do so with other people's money. A business plan would be the order of the day to go that route.
Last night I baked my third Sourdough loaf, the second using KyleW's Barm starter. This time I let the starter/flour/water mixture sit 30 minutes before adding the salt.
WOW! What a difference! My loaf came out of the oven at least...
I have made KyleW's Barm Starter that he so kindly provided in another thread. Followed directions carefully, and it did just exactly what he said it would do right down the line. Bubbly, slight vinegar odor, expands, even in the...
I have a Dacor wall oven and would never ever buy anything Dacor makes again. The bottom rusted through, it had an electrical short that shot sparks out 6', and they were the most rude to me on the phone of any company ever.