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Anyone baking today ?
November 5, 2011
2:32 pm
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Joelle
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happy-flowerMade 2 loaves of bread, and 3 dozen pepperoni rolls.

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 5, 2011
3:54 pm
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Ross
Bel Air Maryland
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Not yet I have a poulish started with whole wheat and whole rye flour. two or three more days befor it is ready.

November 5, 2011
9:27 pm
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justdeborah2002
ottawa ON
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one loaf of white grandmother bread and one loaf of 12 grain grandmother bread

queen of make it fit

November 6, 2011
12:31 am
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lizzie
Grass Valley
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Cream cheese brownies yes

November 6, 2011
7:26 am
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Miss Judy
West Central MO
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Ross said:

Not yet I have a poulish started with whole wheat and whole rye flour. two or three more days befor it is ready.

I had to google...poolish is kind of like a starter... right? Does that make it taste like a sour dough bread?

November 6, 2011
8:47 am
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Ross
Bel Air Maryland
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Judy, That's correct sorta. I don't keep it until it gets sour but the very long ferment brings out the taste of the grain.  If I make bread with 25% whole grain flour and put it all together in the morning and bake it that afternoon it is good but if I start with a few ounces of whole grain flour and water and just a pinch of yeast and add to it each day for 3 or 4 days and then make the bread it has a much more complex flavor. I still use a spoonful of yeast to get the proper rise.

November 6, 2011
10:16 am
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kellyb
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Two birthday cakes.  Chocolate cake with peanut butter frosting for my now 26 year old son and a spice cake with cream cheese frosting for my now 24 year old daughter.  Birthdays are 2 years and one day apart. 

November 7, 2011
9:00 am
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Privileged
Massachusetts
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justdeborah2002 said:

one loaf of white grandmother bread and one loaf of 12 grain grandmother bread

Hi Deborah,

I tried baking Grandmother Bread for the 2nd time this weekend and was wondering if there is a trick to it..? I'm a new bread baker with no success (lol) and thought Gramma bread would be easy. My dough rose the 1st time, and I thought it doubled in size the 2nd time in the pan but it cooked up like a brick and was more cake-ish then bready. Do you bread bakers have a secret that I can't find on Google?? no Thanks.

 

~Amber

November 7, 2011
9:25 am
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BuckeyeGirl
N.E. Ohio
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It should double in size for the first rising, but the second rising in the pan should be a more gentle rising, not really double.  If it rises that much the second time before baking, it won't be able to support itself in the oven and will fall flat and get dense.  It will rise more in the oven if it only rises gently beforehand… a noticeable amount, but probably not doubled.  Did that make sense? 

Keep trying though, you'll find the right amount of kneading and rising for your kitchen.  On a somewhat discouraging note, but also interesting… if you make it in another kitchen, it will be different!  We all have to find our own way in our bread making adventures. 

Located in N.E. Ohio

November 7, 2011
12:07 pm
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mamajhk
South Central Kansas
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I am also still trying to work out issues making the whole wheat bread.  It is edible but dense and hubby says it has a bitter taste.  I am using the dough enhancer.  I will keeping trying, though.

November 7, 2011
1:19 pm
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lizzie
Grass Valley
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Made two loafs of bread and a batch of Suzanne's Vanilla Peanut Cookies, they were very yummy! FBRhungry

November 7, 2011
3:13 pm
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justdeborah2002
ottawa ON
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Amber, I have found the recipe for grandmother bread to be the simplest straightforward sandwich bread.  I use Suzanne's recipe exactly for the white bread.  I do both of my rises inside my oven, with just the oven light on providing enough warmth (my home is quite cold).  Make sure your bread pan is the right size for the loaf.  That can make a difference for the height your loaf achieves.

For the 12 grain version, I use Suzanne's dough enhancer, that I made up and keep in a quart jar in the fridge.  I just shake it up to re-mix it before use.  And I follow her multigrain recipe with the exception of the sweetener.  I don't use sugar in the 12 grain, I use either buckwheat honey or molasses.  That is just a taste preference.  

In each loaf, I use exactly 3 and a half cups of flour.  I find it works out perfectly, I even put my flour bin away after measuring the last half cup, I'm that sure it will work every time.  

Um, I realize that I didn't really help with any "secrets"....just keep trying, I'd say.  

Or come on by for a visit, I live in Ottawa, and we can make some bread together.  

queen of make it fit

November 7, 2011
3:44 pm
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Remudamom
Midwest
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Apple pie with a topping of pecans, raisins, oats, butter, sugar,  yum.

Quarter horses, Welsh ponies and Arabians

November 7, 2011
4:04 pm
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Joelle
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Made sub buns for steak-um sands topped with grilled onions and melted swiss cheese.

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 7, 2011
4:49 pm
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brookdale
Eastern Maine
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A big apple crisp to take to snowmobile club directors' meeting. Sorry to say, not real whipped cream to go on top, though...just kool whip.

Remember, if it rains on your picnic it's also raining on your garden!

November 7, 2011
6:50 pm
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Kat43082
Central Arizona
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No baking today but this past Saturday I made cinnamon rolls with cream cheese icing, rosemary bread & rolls, ciabatta and mixed up Danish dough. Yummo!!

November 7, 2011
7:31 pm
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Ross
Bel Air Maryland
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I made the bread dough with the poulish that i started last week . It smelled very good if you know what a good preferment should smell like.  30 percent whole grain flour is my limit for bread after that I just gets heavy and the taste doesn't improve.  Try it 6 cups of unbleached all purpose and two cups of whole grain your choice and make bread as you would. Then try starting the whole grain flour  with an equal volume of water and a pinch of yeast the day before you make the bread. I think that you will like the results and the difference.

November 29, 2011
10:55 pm
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mamajoseph
Kenya
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November 11, 2010
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I made the cranberry sauce coffee cake from FBR, orange-almond biscotti from The Smitten Kitchen, sweet potato biscuits from The Lazy Gourmet (I think), and peanut butter granola bars from Marathon Mom. Wow! Love internet recipes!

Aprilejoi??? Find us yet???wave

I (sorta) have a farm in Africa.

November 30, 2011
7:32 am
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miki
Mississipi
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Made Chocolate Banana Bread with oats, corn flour and a little regular flour.  Honey and no sugar.  Turned out great for low gluten and low sugar!!!!!  Also made yogurt from dry milk in my crockpot which turned out wonderful!!!

Where are we going and why are we in a handbasket?

November 30, 2011
8:47 am
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Joelle
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happy-flowerGoing to try to make a turkey pot pie today.

  "Be kinder than necessary, everyone is fighting some sort of battle."

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