Recent content by Shirley Boberg

Yes, this is the recipe from http://www.italianfoodforever.com/iff/news.asp?id=154 This is the recipe that I love.

Loaves are much larger. There is no glazing. Temp plays a big part i am sure in the loaves, so maybe that is the answer. I guess I shall need to delve further. Thanks for the input.

I usually make loaves of italian and have never made hoagie sized. I use the old world biga method and steaming. I was thinking that I wanted to make hoagie loaves. Does anyone know if the temp would remain the same and the cook time? This recipe uses two temps one for about 30 minutes and then...

I often use my stale bread and nearly stale bread and make them into bread crumbs.

Hi from Maine. I enjoy baking breads, english muffins, whole grain anything. I am a mom of two grade schoolers and happily married. Baking is my sanity as I run a baby daycare. I am interested in having someone to talk baking with.