Search found 20 matches

by Old_Bake_House
Sun Nov 25, 2012 11:17 am
Forum: #14 Barm Bread - Pg 41, natural Leaven section
Topic: Barm Bread, Belatedly
Replies: 0
Views: 13304

Barm Bread, Belatedly

Have finally managed to get a posting up on this one -- summary: recipe didn't quite work as expected (in terms of time-line) but this was still a winner. For the full report, head to: http://oldbakehouse.wordpress.com/2012/11/25/barm-bread/ http://oldbakehouse.files.wordpress.com/2012/11/img_3251.j...
by Old_Bake_House
Sun Sep 23, 2012 12:57 pm
Forum: The Chit Chat Club
Topic: Favorite So Far?
Replies: 1
Views: 1227

Favorite So Far?

If my count is right, we're about six months' into the bake. I'm love to hear what others have found to be their favorite(s) so far. For me, it's a tie between two quite different breads. One is the Alsace Loaf, which goes so well with so many things while having its own distinct flavor. The other, ...
by Old_Bake_House
Sun Sep 23, 2012 11:11 am
Forum: The Chit Chat Club
Topic: Tumbleweed
Replies: 4
Views: 9124

Re: Tumbleweed

I'm here, lurking, and should be getting back to the baking and posting new items soon. I've been subsisting on frozen cinnamon-raisin bread for the past month while a bit swamped with work. Did get another batch of the Alsace Loaf baked this weekend, and am moving onto a new one for next weekend, e...
by Old_Bake_House
Sun Sep 23, 2012 10:53 am
Forum: September 2012 Breads
Topic: Mal's Onion and Bay Loaf
Replies: 2
Views: 1503

Re: Mal's Onion and Bay Loaf

This does look good! I'm hopping back in to MB after a busy month and will be doing either this one or the Barm Bread next weekend. Had to get another batch of the Alsace Loaf in first... - Susanne
by Old_Bake_House
Sat Aug 18, 2012 1:04 pm
Forum: #14 Barm Bread - Pg 41, natural Leaven section
Topic: Quick addendum to US version
Replies: 0
Views: 6494

Quick addendum to US version

I've noticed that the "A quicker barm" recipe on p. 40 contains an error in the US edition of the cookbook. It indicates that the beer should be heated to 58 F in the recipe, but (correctly) notes the heat need to go to 158 F in the sidebar. I'm hoping to have a chance to bake this one soo...
by Old_Bake_House
Fri Aug 10, 2012 11:54 am
Forum: June 2012 Breads
Topic: Susanne's Alsace Loaf with Rye
Replies: 0
Views: 13286

Susanne's Alsace Loaf with Rye

Ringing in a tad late with the Alsace loaf, but didn't want to miss this one after the good reports I'd seen from others. I found this a nice, straightforward loaf to bake. Soaked rye berries in white wine, which made for a great flavor along with the touch of honey the recipe adds. Also used the bu...
by Old_Bake_House
Wed Jun 27, 2012 11:44 am
Forum: #5 Wholegrain Rye Bread
Topic: Cathy's Attempt at Whole Grain Rye
Replies: 2
Views: 1649

Re: Cathy's Attempt at Whole Grain Rye

Thanks for letting us know how this second try (third?) worked out, it's very helpful. I don't have any light rye on hand either and haven't tried this recipe yet. May leave it aside for the time being...
by Old_Bake_House
Sun Jun 24, 2012 8:43 am
Forum: June 2012 Breads
Topic: Susanne's Raisin and Cinnamon Loaf
Replies: 2
Views: 1650

Susanne's Raisin and Cinnamon Loaf

Jumped back in after a roadtrip - thanks to all for their reports on this recipe so far, particularly regarding temperature and length of the bake, it's been a big help. I had good results with the recipe overall. I played with the temperature, starting the bake at about 420 F (215 C) at but leaving...
by Old_Bake_House
Sun May 20, 2012 2:07 pm
Forum: #6 Honey & Ginger Wafers
Topic: Icemaiden's Honey and Ginger Wafers
Replies: 4
Views: 2028

Re: Icemaiden's Honey and Ginger Wafers

Thanks for the info. It may also be the odd mix of flour I've got going, using a bit more white vs. my whole-grain rye. Will keep tweaking it... I do enjoy the excuse to make more of these.
by Old_Bake_House
Sun May 20, 2012 8:18 am
Forum: #6 Honey & Ginger Wafers
Topic: Icemaiden's Honey and Ginger Wafers
Replies: 4
Views: 2028

Re: Icemaiden's Honey and Ginger Wafers

These look fantastic. It's interesting--the dough here seems more solid than mine (mine comes out almost like a pudding if I follow the recipe precisely, and seems to spread somewhat more with baking). I've been wondering if there's a tad too much honey in the recipe - my US edition calls for 250g, ...

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