"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Reply
 
Thread Tools Display Modes
 
Old 06-10-2010, 04:43 AM   #1
Assistant Cook
 
Join Date: Jun 2010
Location: Jerusalem, Israel
Posts: 7
Just joined

Hello everyone:

I just joined the forum and wanted to introduce myself. I am an amateur baker who is going through the process of becoming professional. I especially like baking bread but not only. Very relaxing at the end of the day, and it fills the house with a wonderful aroma!! Also, like to cook. Mostly use fresh ingredients as I try to stay away from processed food. It is more satisfying and definitely healthier, too. I am looking forward to learning a lot and to asking some questions, or just contributing.
Hope to hear from you soon.
All the best,

breadmantalking

__________________

__________________
David B. Weiner
www.breadmantalking.blogspot.com
breadmantalking is offline   Reply With Quote
Old 06-10-2010, 05:26 AM   #2
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Welcome! I'm not a baker, but I'm sure by noon several people will have chimed in who are.
__________________

__________________
Claire is offline   Reply With Quote
Old 06-10-2010, 05:44 AM   #3
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
Very clever name...made me giggle.
Welcome, breadmanwalking
__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Old 06-10-2010, 07:34 PM   #4
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
howdy
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 07-14-2010, 10:20 AM   #5
Assistant Cook
 
Join Date: Jul 2010
Location: Alberta, Canada
Posts: 8
Just went to your blog and found my way to your focaccia recipe/method. I made (attempted) focaccia a few day ago, but it came out so dry and a wee bit hard. The recipe I had did not call for brushing it with olive oil. So maybe that's why?
__________________
...and remember, where ever you go, there you are!

http://www.how-to-use-leftovers.blogspot.com
JodyK is offline   Reply With Quote
Old 07-18-2010, 11:59 PM   #6
Assistant Cook
 
Join Date: Jun 2010
Location: Jerusalem, Israel
Posts: 7
dry focaccia

As with all breads you should let the dough be your guide. Even if you measure the ingredients accurately, there are other variables. Like oven temperature or even your altitude. Brushing the bread with olive oil will definitely help keep the bread from drying out. In any event, before baking the dough, only slightly risen, will feel a little tacky (not sticky). Try brushing with oil before baking, or, if you want a nice soft bread (good for soaking up all kinds of sauces, gravies etc.) brush with oil as soon as it comes out of the oven. Also, focaccia is thin, so after it cools, store it or it dries out. Usually, in my house it just disappears, so that is not an issue!!

Hope this helps,
David at: www.breadmantalking.blogspot.com
__________________
David B. Weiner
www.breadmantalking.blogspot.com
breadmantalking is offline   Reply With Quote
Old 07-19-2010, 08:31 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Welcome! I sometimes bake and always cook. Will be fun to swap recipes!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-22-2010, 12:57 PM   #8
Assistant Cook
 
Join Date: Jun 2010
Location: Jerusalem, Israel
Posts: 7
as the username suggests

I love baking, especially bread. I also cook. I am trying to perfect my whole wheat bread (so far unsuccessfully). I mean the kind with no white flour. It just seems to crumble. When I combine flours it's fine. Any ideas?

David at:
breadmantalking.blogspot.com
__________________
David B. Weiner
www.breadmantalking.blogspot.com
breadmantalking is offline   Reply With Quote
Old 07-22-2010, 10:11 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by breadmantalking View Post
I love baking, especially bread. I also cook. I am trying to perfect my whole wheat bread (so far unsuccessfully). I mean the kind with no white flour. It just seems to crumble. When I combine flours it's fine. Any ideas?

David at:
breadmantalking.blogspot.com
DH (Dear Husband) is a professional baker. He says you need the white flour (can be unbleached) as the gluten that holds the bread together. I agree with him, although I'm just an at home baker.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.