mdep1229님의 저널, 2011년 02월 17일

Simply beautiful lol! 

Wow, that looks amazin! 

Thank you, Jessyline! :) It is also a moderate upper body workout while making it. (I don't use machine because I like to feel the dough. My hands tell me if I need adjust the amount of water/flour depending on the batch of flour and the climate. Machines do not).  

Thank you, tapeekcm! I wish I could share with all of my friends here. It is quite healthful, but simply too much for one person to eat! :) 

Oh I totally agree. There is nothing like kneading the dough by hand to make a good bread. It is a big one though, how long can you keep it before it gets dry? Do you bake it sometimes in small breads and freeze them? 

Yes, sometimes I make smaller rolls and freeze individual ones. Sometimes I make the big one, cut it in slices and freeze the whole thing and pop a slice into the toaster when I want bread. 

I really like rye... use to buy the Jewish Rye a lot... when I lived in Detroit. Where I am now... not many "good" bakeries so I have to buy it from the market... and you know it's not so good. Thanks for sharing your pics! 

Wow!! I'm apprehensive about trying to make my own bread, but it looks like you've got it down pat. That looks great!! 

Oh, thank you! @CMR, if you like yo try making bread, don't use the yeast you get at supermarkets - they are only good half the time. Check out this company (it is actually at your neck of woods): www.kingarthur.com They have good yeast and a wide selection of flours. I started making yeast bread before graduating to sourdough. 

I aspire to one day be able to bake like you, Mdep! Sorry for hijacking your journal the other day...I'm absoultely in love with sour dough and have always wanted to make a loaf! I think I'm going to have to follow in your footsteps and experiment some more with yeast bread--definitely going to check out the king arthur flour site! Hope you have a great night :D 

@Tubbs, absolutely no need to apologize! I love talking bread. :) 

Phew! That's a relief--I felt like a jerk about it all day! And I'm glad that I can "talk bread" with someone and not feel like i'm being weird :) 

So pretty! Yum! 

Thank you, Kate! Hey Tubbs, I was afraid you guys think I am weird - after all, I have a name for my sourdough starter! :) 

LOL! Hey girls, still talking about bread? This loaf is for sure inspiring... 

Aww, Mdep, don't worry. I'm probably 100x worse, as I give names to everything I own. For starters, my scale's name is Gus. HA! Happy to have a "bready" friend. Do you mind if I ask you for tips? 

Not at all! I still have a lot to learn myself, but I could certainly share my mistakes so you don't have to repeat them! :) Happy Friday! 

Awesome!! This is going to make it so much easier...Ooh and I wanted to ask you, do you use the regular all-purpose KAF, or do you use the organic stuff? 

I use the organic stuff, but that's just a personal thing. The bread you get from regular unbleached flour and organic unbleached flour it so very similar. I prefer organic because the price difference it not THAT much and I like to think in a small way there is less pesticide being manufactured, used, and released into the environment (and hurt the fluffy animals) if I choose organic.