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Baking Breads | Forum profile
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Forum profile page for Baking Breads on http://www.frugalvillage.com.
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Posting activity on Baking Breads:
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Baking Breads Posting activity graph:
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Top authors during last week:
user's latest post:
What do you add?
Published (2010-01-01 09:33:00)
I didn't address the issue of hydration when adding ingredients. The more dry ingredients you add, in conjunction with those already in the recipe, you may find you also need to adjust the liquid. It may be worth your while to find recipes that are designed with the ingredients you want to incorporate in your breads. That takes some of the guess-work out of them, and reduces the potential for baked "bricks", instead of loaves....
user's latest post:
HELP!!! Stuffing 911!!! How in...
Published (2009-12-24 00:22:00)
So true! I never thought of that but I do know that some people call it dressing..... like my Mother!
user's latest post:
HELP!!! Stuffing 911!!! How in...
Published (2009-12-24 00:57:00)
I dunno...my personal take on it - stuffing goes inside the bird cavity. Dressing is cooked outside the bird in a casserole dish. Also another thought, is calling it 'dressing' a Canadian thing? Found this article which may help? http://www.ajc.com/eveningedge/conte..._dressing.html PS: Ashley - salad dressing is for those that need to disguise the taste of their veggies in their natural state LOL heard that from some comedian on tv.
user's latest post:
What do you add?
Published (2009-12-31 22:41:00)
Thank you so much Grainlady! Excellent information, very helpful! I always wondered what was happening with the wheat germ. It looks like we have a lot of experimenting to do
user's latest post:
Baking bread with no additive flour
Published (2009-12-25 14:47:00)
I make 100% ww bread from King Arthur flour...never added acid, but I do add 1 tsp of vital wheat gluten/cup of flour. My loaves are almost as light as my wife's white flour bread. My flour is 13 or so grams protein/100gm. Perhaps the acid is used when vwg is not used? Lee
user's latest post:
Grinding own flour
Published (2009-12-28 08:12:00)
Ok, the amount of flour I used over the holidays was shocking! I use quite a bit usually anyway. I get 5# bags at Aldi. It is actually cheaper per ounce than the 20# bags I can find. My question is how much would grinding my own cost? I know it would be healthier being whole grain, but as the rest of our diet is pretty healthy I can live with white flour. Any suggestions on inexpensive places to buy whole wheat. I'm thinking shipping...
user's latest post:
Grinding own flour
Published (2009-12-28 08:42:00)
the mormon websites sell flour grinders and if you live in the west, walmart sells big bags of wheat (for the LDS) there. don't grind more than that days use or it goes rancid
user's latest post:
I want your bread recipes.
Published (2009-12-31 13:59:00)
I lost my good cookbook, with my favorite recipe in it. So, I'm asking for your favorite ones!
user's latest post:
I want your bread recipes.
Published (2009-12-31 14:25:00)
This is the only, the easiest, the best tasting bread ever! You are not in the kitchen with the bread except a few minutes in the morning, evening, next morning and then shape and bake. Don't be fooled...it's not a sour sourdough bread...it's on the sweet side....you can put less sugar or honey and create a dill or garlic, more sugar and it's a sweet roll only limited by your imagination....
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Latest active threads on Baking Breads::
Started 2 days, 13 hours ago (2009-12-31 21:01:00)
by Grainlady
Add-ins I commonly use....
1. Kefir (homemade) - I use this as a substitute for buttermilk, plain yogurt, cream cheese, or sour cream.
2. Chia seed goop (water and chia seeds) -adds fiber/nutrition and helps keep homemade bread moister longer. Looks like large poppy seeds in the bread.
3. High-maize resistant starch - increases fiber and lowers glycemic impact.
4. Flaxmeal
5....
Started 2 days, 19 hours ago (2009-12-31 14:25:00)
by vickilynn
This is the only, the easiest, the best tasting bread ever! You are not in the kitchen with the bread except a few minutes in the morning, evening, next morning and then shape and bake. Don't be fooled...it's not a sour sourdough bread...it's on the sweet side....you can put less sugar or honey and create a dill or garlic, more sugar and it's a sweet roll only limited by your imagination....
Started 6 days, 1 hour ago (2009-12-28 08:42:00)
by ladykemma2
the mormon websites sell flour grinders and if you live in the west, walmart sells big bags of wheat (for the LDS) there.
don't grind more than that days use or it goes rancid
Started 3 weeks, 1 day ago (2009-12-11 10:23:00)
by Grainlady
You may need to alter the amount of hydration to the dough. Only add as much flour as it takes to make a nice soft dough.
Flour protein levels, as well as moisture in flour (more when it's humid in the summer, and dry in the winter) all determine how much flour you need to add to the dough. The amount of flour indicated in the recipe is just a good (or bad) guess, you need to go by the "...
Started 1 week, 4 days ago (2009-12-22 20:50:00)
by Molemommy
I use 1/4 stick melted butter, diced celery, small diced onion (I simmer this in pan till soft) 1 egg and poultry seasoning, pepper, salt, add 3 cups bread cubes to this and mix. you can double to make more I do. or tripple...
Started 1 month, 1 week ago (2009-11-22 21:36:00)
by Imarachne
I'm dusting off my recipes for goodies for the holidays. Now if I can keep from eating them !!
Started 1 month, 1 week ago (2009-11-25 20:29:00)
by ml2620
Oh judi, the title just sounded kind of dirty! LOL!
Started 5 months ago (2009-08-01 03:30:00)
by mauimagic
This thread has been ongoing for quite a while!! Love the idea of making English muffins, but never knew there were so many steps. However, these definitely do make my to do list!!
Started 2 months, 2 weeks ago (2009-10-19 07:11:00)
by vickilynn
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Hot threads for last week on Baking Breads::
Started 2 days, 13 hours ago (2009-12-31 21:01:00)
by Grainlady
Add-ins I commonly use....
1. Kefir (homemade) - I use this as a substitute for buttermilk, plain yogurt, cream cheese, or sour cream.
2. Chia seed goop (water and chia seeds) -adds fiber/nutrition and helps keep homemade bread moister longer. Looks like large poppy seeds in the bread.
3. High-maize resistant starch - increases fiber and lowers glycemic impact.
4. Flaxmeal
5....
Started 3 weeks, 1 day ago (2009-12-11 10:23:00)
by Grainlady
You may need to alter the amount of hydration to the dough. Only add as much flour as it takes to make a nice soft dough.
Flour protein levels, as well as moisture in flour (more when it's humid in the summer, and dry in the winter) all determine how much flour you need to add to the dough. The amount of flour indicated in the recipe is just a good (or bad) guess, you need to go by the "...
Started 2 days, 19 hours ago (2009-12-31 14:25:00)
by vickilynn
This is the only, the easiest, the best tasting bread ever! You are not in the kitchen with the bread except a few minutes in the morning, evening, next morning and then shape and bake. Don't be fooled...it's not a sour sourdough bread...it's on the sweet side....you can put less sugar or honey and create a dill or garlic, more sugar and it's a sweet roll only limited by your imagination....
Started 6 days, 1 hour ago (2009-12-28 08:42:00)
by ladykemma2
the mormon websites sell flour grinders and if you live in the west, walmart sells big bags of wheat (for the LDS) there.
don't grind more than that days use or it goes rancid
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