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Steve2 in LA

The microwave idea is great for speed although I'm moving to the slow-rise method as a concept >


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Joined: Feb 6, 2006

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Posted to Thread #17675 at 2:55 pm on Feb 10, 2010

Just finished a round of doughs that started with a sponge, prefermented at room temp, first rise in the fridge overnight (although apparently it could have stayed for several days) then shaped, second rise at room temp, then baked.

I'm reading the Bread Baker's Apprentice, by Peter Reinhart, which is LOADED with great bread info. I've been making bread for decades but this is the first time I've realized how little I actually knew about it.

Looking forward to creating huge carbs.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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