Peanut Bread Ever since George Washington Carver first started experimenting with the peanut plant in the early 1900′s, the peanut has become one of America’s most versatile legumes. The peanut has become so ingrained into American culture that the USA team competing at the 2005 Coupe du Monde de la Boulangerie decided to present a peanut bread as one of […]
Tag Archive 'sponge'
- "Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."- James Beard, American chef (1903-1985)
air incorporation apples baguette batard bouton d'or bread Brioche caraway cherry ciabatta cider cinnamon cloverleaf rolls corn croissants diadème fendu flour/water slurry focaccia folding hand mixing high hydration levain pain au chocolat pain de Beaucaire pain de campagne pain Normande peanut pecan pizza poolish pâte fermentée raisin rosemary rye scoring sesame shaping sourdough sponge starter steaming stencil sticky bun Viennoiserie Introduction (1)
Lean Doughs (16)
Rich Doughs (13)
- au Levain!
- bons focs
- Bringing food chemistry to life
- Chocolate & Zucchini
- du miel et du sel
- Hefe und mehr
- King Arthur Flour
- Madrid Tiene Miga
- Occupe-toi de tes oignons
- San Francisco Baking Institute
- Sourdough Companion
- The Bread Bakers Guild of America
- The Fresh Loaf
- Votre Pain
- Wild Yeast
- Ye Olde Bread Blogge
- Linda Hartman: Hi, I'm writing to you and all the beleaguered bread makers ...
- SteveB: Hi Jim, Having never had the opportunity to bake bread in...
- Jim Myers: Steve, Thank you so much for the information. I am new to ...
- Bill L: My first try at Focaccia. My dough was much more liquid tha...
- Carmen: Thanks Steve!
- SteveB: Hi Carmen, If you pull a small piece of dough slowly betw...