I’m so glad to hear you are in your own home! I do hope the smell improves very soon!
Any Home Bakers Here?
- Thread starter N F C
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- Oct 15, 2010
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It is not for sure. Aria
- Oct 15, 2010
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the two Air pure machines...are SO NOISY. Nothing good comes easy.I’m so glad to hear you are in your own home! I do hope the smell improves very soon!
David61
Crowing
I have been making fermented pizza dough the last 8 or 9 months. I make the "poolish" starter the day before. I can reproduce it with regular perfection. I soon will be trying my hand at brioche. i'm just waiting on my new layers for eggs. i'm getting one two eggs a day but 9 0f 13 are squatting so it won't be long.
who is doing brioche?
who is doing brioche?
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That is the truth!
When I use eggs in my bread dough I'm usually making Challah. With raisins in it of course.
My DS prefers it without, so when I make a batch of Challahs, usually 4,, I make one without for him. I knead in the raisins after first rise, working on the bread board, and forming the braids.Yum Yum,,,, I just want to make a Challah now
..
Good afternoon Home Bakers, Thank heavens still dry here.
- Oct 15, 2010
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It is like a SNOW STORM HERE....it has been snowing all day and
it is now getting DARK at 3 pm
That is the perfect reason to stay here.
- Oct 15, 2010
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YOU Got it.That is the perfect reason to stay here.
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