Ian McPhee

The Manly Art of Baking.

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The Manly Art of Baking.

A place for all the bakers out there. Come to discuss breads and the art of baking, e.g. things that have worked out or things that you just can't get to work. Open to the beginner and the artisan and everyone in between!

Members: 245
Latest Activity: Apr 19

Discussion Forum

Yeast - what type and storage

Started by Jeff Sandstrom. Last reply by Salt Dragon Jul 17, 2015. 5 Replies

Flaky Pie Crusts-Not!

Started by StaggerLee. Last reply by Mike Reeser Jun 4, 2015. 6 Replies

The Simple Things

Started by Mike. Last reply by J. D. Sep 25, 2014. 1 Reply

Comment Wall

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Comment by Northumbrian on April 11, 2016 at 11:04pm
I haven't made homemade bread in a while. I've mostly been baking pies,cakes, and cookies lately, and plan on baking a triple berry pie entirely from scratch very soon
Comment by J. D. on June 8, 2015 at 11:41am

Rick:  A lot of things could be having an impact on how well your bread rises.  One of the key things to consider is what type of yeast you're using and how it is stored and handled.  How long you knead your dough also matters a great deal, as does the temperature of the water, what type of flour you use, and how much water is in the dough.  If you switch between bread flour and all-purpose flour for yeast bread, the amount of water has to change as well.  Bread flour not only has more of the proteins that make gluten, but also contains more ash, which make it necessary to use more water to get the dough to the same consistency.

Comment by Rick Shelton on June 8, 2015 at 11:08am

I've baked bread on occasion and in the beginning I had difficulty in getting it to rise properly.  I switched to 'bread flour' with gluten and had some success (better rise anyway but not perfect yet) with it.

I wouldn't attempt a sourdough as yet though because I don't bake bread that often.

Comment by J. D. on June 8, 2015 at 10:46am

If you're new to baking, I strongly suggest you start small and learn to bake some basic sandwich bread before trying to tackle something as daunting as sourdough.  There is an art to baking bread, and it helps a lot to learn how the dough should feel and behave during mixing, proofing, and so on.  A good sourdough starter is something you need to be truly committed to and that needs a lot of attention and care to keep going, and you would need to bake with it on a consistant schedule.  If you do insist on tackling sourdough right out of the gate, I suggest you make your starter from whole rye flour.  I'm told that starters made from whole-grain rye flour are the most likely to develop properly and tend to have the most sour flavor down the line.  Unfortunately, few people have ever had a true, strong, sourdough bread with a real tang to it, and the stuff sold in the bakeries of most grocery stores is not true sourdough bread at all.  If you'd like recipes for either sandwich bread or a good rye starter, let me know and I'll pass mine along.  I make and sell bread all the time to friends and family, as well as for myself.  I haven't bought a loaf of bread from a grocery store in nearly 10 years.

Comment by David Botts on June 8, 2015 at 9:03am

Hi guys, I am new to this group and new to trying to bake. I was wondering if there were any suggestions about baking sourdough bread? I love the bread and want to try to make some.

Comment by Michael J. K. on October 20, 2014 at 8:26am

chip can I have some of that apple charlotte lol looks good

Comment by John on October 5, 2014 at 11:07pm

Looks fantastic; congrats on making it from scratch.

Comment by Chip on October 5, 2014 at 4:17pm

They look good, Jeremy!

Comment by Specs&Beard on October 5, 2014 at 2:11pm

granola%20bars.jpg  I just made some granola bars from scratch.

Comment by J. D. on September 12, 2014 at 2:11pm

Impressive. I just tried making a caramel pastry cream to serve as a pudding after dinner tonight, but the caramel flavor just isn't there. It's a good dessert, but the flavor is no where near where I wanted it. I will have to get some more milk and exparament with a higher ratio of sugar to milk and less starch. When I get the right flavor, I'm going to make cream puffs with it.

 

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