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saraugie's Profile

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All Purpose Flour: Does Brand Really Matter?

Like most things in life, You get what you pay for. Check this out.

http://blog.kingarthurflour.com/2010/...

Its King Arthur flour for me whenever possible.

Mar 13, 2010
saraugie in Home Cooking

King Arthur Flour worth the $?

Like most things in life, You get what you pay for. Check this out.

http://blog.kingarthurflour.com/2010/...

Its King Arthur flour for me whenever possible.

Mar 13, 2010
saraugie in Home Cooking

King Arthur flour

Try looking at this and see what you think ?

http://blog.kingarthurflour.com/2010/...

For me the answer is YES

Mar 13, 2010
saraugie in Home Cooking

Does the brand of flour make a difference?

I think this link shows that the answer is yes. Like most things in life you get what you pay for.

http://blog.kingarthurflour.com/2010/...

Its only KAF for me

Mar 13, 2010
saraugie in General Topics

Is the Bread Bible the best bread cookbook?

I just made RLB's Tyrolean Ten-Grain Torpedo and it is a stone cold WINNER. I've made three breads from the book now, one is forgettable, one is good and then this one from yesterday. If your new to bread baking, I highly recommend Peter Reinhart's Artisan Breads Every Day for your first book. Its his latest, very simply written and so far every recipe a winner. I find this book much easier to understand than all the books mentioned here already, I have them all except the translated one somebody mentioned.

I also recommend thefreshloaf.com for information. Also there are youtube videos up the gazookie on shaping and a video is worth a thousand words. Good Luck !

Feb 09, 2010
saraugie in Home Cooking

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

Would you mind posting the recipe here ?

Jan 21, 2010
saraugie in Home Cooking

Bread Book?

Its a bit late to reply never the less:
Artisans Bread Every Day by Peter Reinhart is the way to go. Its much easier to read and understand than his BBA and its his newest release. For other recipes, (I just 10 minutes ago bought also) Bread by Jeffrey Hamelman. Those are the two. I bought other books and would return them if I could.

Jan 16, 2010
saraugie in Home Cooking

Your favourite recipe for eggplant

Does all the salt come off when put on the paper towels ?

Jan 14, 2010
saraugie in Home Cooking

So good that you make it over and over again (or at least 3 times!)

Barb Schaller's Orgasmic Brownies

New York Style Crumb Cake

Jan 14, 2010
saraugie in Home Cooking

fave food blogs [moved from Home Cooking]

I really like this one: http://www.laduecrew.blogspot.com/

Jan 10, 2010
saraugie in Food Media & News

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

"I'm in love with Peter Reinhart and his latest book "Peter Reinhart's Whole Grain Breads."

I'm on page 31. I love it too, in fact I jumped ahead and made the 100% Whole Wheat Hearth yesterday. Even though I used KA white WW flour, it still developed a real nice taste.

Jan 06, 2010
saraugie in Home Cooking

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

Thanks Maria, one day, I will give the 16 hour bread a go.
And by tomorrow, I will accept that there is not such thing as pumpernickel flour :>) thanks for explaining it.

Jan 06, 2010
saraugie in Home Cooking

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

Maria, got a recipe for real German pumpernickel bread you'd like to share ?

Jan 06, 2010
saraugie in Home Cooking

reinhart bread books?

"It's really intoxicating, isn't it, to make your own bread!"
It certainly is.....I did wait, got a few holes but not as many as I should have, I think.
The taste is good and will be better once I start using traditional Whole Wheat instead of the whit whole wheat I have.

Jan 05, 2010
saraugie in Home Cooking

reinhart bread books?

Here it is done. It smells heavenly. I can see that there are nice air pockets inside.
I will slice it in about an hour. I need to make bread crumbs out of some for a sausage/prune dressing I'm making. Can't wait to make the next type of bread from the book !

Jan 05, 2010
saraugie in Home Cooking

reinhart bread books?

Went in almost perfectly. I was NOT prepared for the difference in having a 500f oven and hot water to do the steam thing! But all is good its in now and should be on the rack cooling in a 1/2 hour. SM thanks a lot for walking me thru it.

Jan 05, 2010
saraugie in Home Cooking

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

Many Thanks again!

Jan 05, 2010
saraugie in Home Cooking

reinhart bread books?

Gulp, I went with regular flouring and cornmeal on my handy dandy pizza peel, which I have never used before. :) Its got that slider thing, but it needs to washed first so I did not use it.
From the shoulder and confident strong but not too strong woosh! all body parts crossed.
Two hours left to the final rise to go.

Jan 05, 2010
saraugie in Home Cooking

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

"garding flours and flavorings in pumpernickel bread, it's a baker's preference w/ or w/out pumper. flours. Pumpernickel flour is the rye equivalent of whole wheat flour and since whole wheat flour is called for in this recipe, the recipe need not add both. You could sub pumpernickel for whole wheat and see if you like it."

Just so I'm clear sub for WW not the Rye ?

Jan 05, 2010
saraugie in Home Cooking

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

Well that makes sense and I will be giving substituting a try, for this recipe.
Mahalo !

Jan 05, 2010
saraugie in Home Cooking

reinhart bread books?

Question, just so I'm clear. In his writing he mentions having parchment paper underneath the bread, on top of the cookie sheet during the last rise. When transferring to the stone, does the parchment stay with the bread?
I've used parchment paper aplenty, but never at 500F and I would think it would burn.
Plus does he want direct contact with the bread on top of the stone.

Many thanks for the help !!!!

Jan 05, 2010
saraugie in Home Cooking

reinhart bread books?

So I am on page 20 in Artisan Breads Every Day, but felt like jumping into making a 'formula"
I've got 100% Whole Wheat Hearth Bread, in the fridge for over night and will bake tomorrow.
So far, the directions were clear, easy and the dough came out exactly as described.
The part I am most apprehensive about is, what method I will use to slide the bread onto the hearth stone and will it succeed? I've made 4 pizzas and have not gotten a smooth slide yet. Stay tuned.

Jan 04, 2010
saraugie in Home Cooking

ISO pumpernickel raisin bread (similar to Wildfire Restaurant)

I've always wondered why a recipe for pumpernickel bread, does have pumpernickel flower as an ingredient?
The country living recipe is just one of many that do not.
Can anyone explain ?

I make a pumpernickel bread from KAF recipe that is dynamite, with pumpernickel as the main flour used .
BTW, they also have a recipe or another 'pumpernickel' bread that has similar as the country living one, but again I don't get it ?

Jan 04, 2010
saraugie in Home Cooking

reinhart bread books?

I borrowed BBA from the library and it intimidated me. I read maybe 5 pages. I've made about 15 loafs, 8 different bread recipes from other sources so far and still felt overwhelmed.
I got Artisan Breads Every Day for XMAS and am on page 10. I am looking forward to getting thru the rest. Whether its the size (only 1/3 of BAA) or P.R. making it simpler and easier than all his other books, as he claims, I know I'll get it.

Jan 03, 2010
saraugie in Home Cooking

Christmas cookbooks--what'd Santa get you? what [if anything] will you buy yourself tomorrow?

I just downloaded Ruhlman's iPhone app Ratio. Its only $4.99, cheaper than the book and INSTANT gratification :>)

Jan 02, 2010
saraugie in Home Cooking