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Old 11-02-2008, 01:29 PM   #1271
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workin not bakin today, dang, would rather be in the kitchen...
y'all have a wonderful day..
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Old 11-02-2008, 04:21 PM   #1272
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Started sprinkling at the street faire (their spelling) so came home, read your tutorial and am fixin' to get mixin'. Thanks, Joe.....much appreciated
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Old 11-02-2008, 07:55 PM   #1273
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Started sprinkling at the street faire (their spelling) so came home, read your tutorial and am fixin' to get mixin'. Thanks, Joe.....much appreciated
You're very welcome. Let us know it turns out (and a picture if possible).

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Old 11-02-2008, 11:09 PM   #1274
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Hi, all. I'm brand new here and preparing for Christmas baking. I'm a northern California resident and dragees (those beautiful tiny silver balls we remember on cookies) are not available for purchase in California. Does anyone know where in Ashland or Medford, Oregon I could purchase them? Thanks in advance - happy baking!
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Old 11-03-2008, 12:00 AM   #1275
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Hi DaisyDiana and welcome to DC!

I don't know the answer to your question, but wanted to let you know that you'll probably have better luck if you start a new thread about it. The Cookies Forum is probably your best bet.
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Old 11-03-2008, 12:10 AM   #1276
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Made a sandwich loaf with Bob's Red Mill graham flour. Not sure exactly how this flour supposed to be different from regular whole wheat, so I picked some up the other day to try it out.

The loaf is still cooling, haven't tasted it yet or even seen the crumb.

Took the picture with the camera built into my Macbook, it's probably not the best shot you've ever seen.
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Old 11-03-2008, 12:59 AM   #1277
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Thank you Russ, and your loaf looks great!
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Old 11-03-2008, 07:31 PM   #1278
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Originally Posted by Russellkhan View Post
Made a sandwich loaf with Bob's Red Mill graham flour. Not sure exactly how this flour supposed to be different from regular whole wheat, so I picked some up the other day to try it out.

The loaf is still cooling, haven't tasted it yet or even seen the crumb.

Took the picture with the camera built into my Macbook, it's probably not the best shot you've ever seen.
That's a mighty handsome loaf of bread. How did the crumb turn out? Crust? How about the flavor? I've never baked with graham flour.

JoeV
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Old 11-03-2008, 07:57 PM   #1279
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spice cake mix cookies with date chips.
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Old 11-03-2008, 11:34 PM   #1280
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Well the results are in from my first attempt the NYT Bread recipe. First, let me say that I've been around so it takes a lot to impress me. I'm impressed!!! I studied JoeV's tutorial (most excellent) on the use of parchment paper VS. cotton towels (yuk!). I am so impressed I took the liberty of christening it "La Methode de JoeV Pour La Pain Sans Effort". (How's my French?) I took some very good photos, and despite the valient efforts of DW as well as myself I could not get the d---ed thing to work. Trust me, the crust is soooooooooo artisanal, and the crumb is to die for! Holes, glorious Holes!

[QUOTE]The "Blob" at rest after 24 hours of frementation.


[QUOTE]Dough ready to raise in the parchment lined basket



[QUOTE]On the cooling rack

The above is an attempt to insert pix and tags. Pleawse let me know if it works. Thanks All
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