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Mangez Brioche

Stories from the life of an artisan bread baker.

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Mangez Brioche | mangezbrioche.blogspot.com Reviews
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Stories from the life of an artisan bread baker.
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Mangez Brioche | mangezbrioche.blogspot.com Reviews

https://mangezbrioche.blogspot.com

Stories from the life of an artisan bread baker.

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1

Mangez Brioche: June 2011

http://mangezbrioche.blogspot.com/2011_06_01_archive.html

Stories from the life of an artisan bread baker. Here are the specifics:. Wheat Flour, White Flour, Water, Honey. Cracked Grains: Red and White Wheats, Spelt, Rye, Corn, Barley; Salt, Yeast, Sourdough Culture. Sweet and nutty; soft, slightly open crumb; crisp, caramel-y crust. Made with a biga. Retarded for 3-4 hours before baking. It weighs 14-16oz, is 7-8" in diameter and stands about 4" tall. Names in the Running:. Farmhouse Honey Grain, Country Honey Wheat. My polka-dot cake, Mommy! It's the best fee...

2

Mangez Brioche: March 2010

http://mangezbrioche.blogspot.com/2010_03_01_archive.html

Stories from the life of an artisan bread baker. Rye flour can be difficult to work with. When flour is hydrated, gluten forms. Scientifically speaking, gluten is made up of glutenin and gliadin. Rye flour is grossly lacking in glutenin. It also contains alpha and beta amylases which are also present in saliva. Amylase breaks down starch into sugar. What does this mean in practice? Enough with the science. What does it all mean and why am I concerned? Our new Joovy Caboose. When I lived in France, I beca...

3

Mangez Brioche: June 2010

http://mangezbrioche.blogspot.com/2010_06_01_archive.html

Stories from the life of an artisan bread baker. I sent her a note and she replied. Here's to friendship, serendipity and the written word! And boys and football! Short answer: it tastes better. I don't believe anyone ever got fat from drinking whole milk which contains 3% milkfat. Sure I could shave off a percentage, a few pounds from my hips and go for the 1 or 2% varieties but why mess with nature? Last year, I was out shopping with Josie and she wanted milk. I stopped at a coffee shop and asked i...

4

Mangez Brioche: August 2011

http://mangezbrioche.blogspot.com/2011_08_01_archive.html

Stories from the life of an artisan bread baker. When I was pregnant with my daughter Josie, my midwife told me to stop eating bread. I tried the whole "good breads, bad breads" approach but she didn't want to hear it. She said I need to eat lots of protein and veggies. Of course I had to find a way to continue eating bread and still have a healthy pregnancy, so I created Josie's Bread. A sprouted grain bread. If you would like the recipe, please email me. I am submitting this bread to YeastSpotting.

5

Mangez Brioche: October 2011

http://mangezbrioche.blogspot.com/2011_10_01_archive.html

Stories from the life of an artisan bread baker. America's Best Raisin Bread. I entered my Currant 'Seed'uction Bread into a national competition hosted by the California Raisin Board. First I mailed in an entry form with the formula, process and a photo. Last month, I got a call telling me I was a finalist in the competition. The winners were announced at a banquet later that evening. My little loaves won the Grand Prize! Subscribe to: Posts (Atom). Americas Best Raisin Bread.

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