The Manly Art of Baking.

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Comment by Kevin M Dawes on November 16, 2009 at 11:24am

Welcome Mr. Bonine, I hope that you will be able to give us some good advice with baking.

Comment by James Bonine on November 16, 2009 at 12:10am

Hi all! just found this group. I'm a baker for over 30 years, and I'm teaching now, at one of the local High Schools, and The Art Institute. I enjoy baking and cooking.

Comment by John Jacob on August 16, 2009 at 5:47pm

Hello gentlemen,
I'm looking for some tips re: starters. Any tips would be welcomed... some good starter recipes, how to maintain it without it overwhelming my time or the refrigerator shelf, can it keep in the refrig/freezer/counter-top equally well, can I stop feeding it and re-vive it after time??
Thanks for your feedback. -JS

Comment by Joe Sharbono on August 7, 2009 at 11:57am

Thanks for the recipe Brett. I'm gonna have to give it a try today. Here is a recipe I've been using alot lately. It's great for dipping in olive oil. Enjoy. http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1

Comment by Shaun Daws on July 21, 2009 at 6:53am

Hi guys, just wondering if I could enlist your help. Over at the Men in the Kitchen group, we're running a challenge to get the members to try baking a loaf of bread. I figure that most people here will be doing this fairly regularly, so I was wondering some of you could post a few recipes and maybe even share a baking experience or two in the baking challenge discussion? We could use some guidance to get the motors running I think.

Thanks in advance!

Comment by Sean Klein on July 8, 2009 at 3:00pm

hi, guys. I'm new to the group. I'm an avid bread baker. My copy of "The Breadbaker's Apprentice" looks a million years old and is covered with dough spots. My specialty is bagels. I have a sourdough starter in the fridge that's over a year old now, and still going.

Comment by The Plainsman on May 19, 2009 at 9:29am

Actually, reading your other post, the simple dollar recipe was the one with which I first started. It worked well, but I had to move onto another recipe due to Colorado's altitude.

Comment by The Plainsman on May 19, 2009 at 9:28am

Brett, knowing exactly what goes into your food as well as taking initiative to make your own, is the epitome of manliness.

This is what I tell other "men" when the raise an eyebrow to my baking.

Comment by Brett McKay on May 18, 2009 at 11:56pm

Here's a link to the recipe I used: http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/

Comment by Brett McKay on May 18, 2009 at 11:55pm

Just made my first loaf of bread tonight. It was a simple recipe nothing fancy. It will be good for sandwiches. I don't know why I haven't started this earlier. It was pretty easy and super cheap. Best of all, I know exactly what's in the bread. No preservatives.

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