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Seattle Pain

Sunday, October 13, 2013. There is no end to it! New day new Bread! 3 year old sponge still hanging in! See and taste what is for Dinner tonight! Cereal at its best! Monday, April 4, 2011. Throw it ALL away and start all over. That is what I needed to do! First thing I needed was a new levain to work with. I incorporated William Alexander's. Building a Levain" from his book "52 Loaves". 1/4oz 7gr Fresh Cake Yeast levure fraîche. 400 grams Water d'eau. 350 grams Bread Flour farine à pain. Gently flatten d...

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Seattle Pain | mcglass1995.blogspot.com Reviews

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Sunday, October 13, 2013. There is no end to it! New day new Bread! 3 year old sponge still hanging in! See and taste what is for Dinner tonight! Cereal at its best! Monday, April 4, 2011. Throw it ALL away and start all over. That is what I needed to do! First thing I needed was a new levain to work with. I incorporated William Alexander's. Building a Levain from his book 52 Loaves. 1/4oz 7gr Fresh Cake Yeast levure fraîche. 400 grams Water d'eau. 350 grams Bread Flour farine à pain. Gently flatten d...

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seattle pain,posted by,gary,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,levain,feed,it's perfect,gary's baguette parisienne,baking process,very european,1 comment,let's move on,todays recipe,pain aux céréales,njoy

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Seattle Pain | mcglass1995.blogspot.com Reviews

https://mcglass1995.blogspot.com

Sunday, October 13, 2013. There is no end to it! New day new Bread! 3 year old sponge still hanging in! See and taste what is for Dinner tonight! Cereal at its best! Monday, April 4, 2011. Throw it ALL away and start all over. That is what I needed to do! First thing I needed was a new levain to work with. I incorporated William Alexander's. Building a Levain" from his book "52 Loaves". 1/4oz 7gr Fresh Cake Yeast levure fraîche. 400 grams Water d'eau. 350 grams Bread Flour farine à pain. Gently flatten d...

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mcglass1995.blogspot.com

1

Seattle Pain: There is no end to it!

http://mcglass1995.blogspot.com/2013/10/there-is-no-end-to-it.html

Sunday, October 13, 2013. There is no end to it! New day new Bread! 3 year old sponge still hanging in! See and taste what is for Dinner tonight! Cereal at its best! Subscribe to: Post Comments (Atom). There is no end to it! Seattle, Washington, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

2

Seattle Pain: January 2011

http://mcglass1995.blogspot.com/2011_01_01_archive.html

Wednesday, January 19, 2011. Lesson 160 Dealing with failure. The recipe for bread on Lesson-159 Pain aux Céréales was a near to complete failure. This is the first time I worked with Wheat Bran. The dough did not rise well and was a bit heavy inside. Not the open airy crusty texture I would typically expect! Is there anyone out there that could provide any ideas? I am looking forward to the next project, so see you soon! Monday, January 17, 2011. Lesson-159 Pain aux Céréales. Yesterday I had revitalized...

3

Seattle Pain: Lesson 160 Dealing with failure

http://mcglass1995.blogspot.com/2011/01/lesson-160-dealing-with-failure.html

Wednesday, January 19, 2011. Lesson 160 Dealing with failure. The recipe for bread on Lesson-159 Pain aux Céréales was a near to complete failure. This is the first time I worked with Wheat Bran. The dough did not rise well and was a bit heavy inside. Not the open airy crusty texture I would typically expect! Is there anyone out there that could provide any ideas? I am looking forward to the next project, so see you soon! Subscribe to: Post Comments (Atom). Lesson 160 Dealing with failure.

4

Seattle Pain: April 2011

http://mcglass1995.blogspot.com/2011_04_01_archive.html

Monday, April 4, 2011. Throw it ALL away and start all over. That is what I needed to do! First thing I needed was a new levain to work with. I incorporated William Alexander's. Building a Levain" from his book "52 Loaves". With one short cut you will noticed that I have eliminated the wild yeast specified and opted for a cake yeast substitute. 1/4oz 7gr Fresh Cake Yeast levure fraîche. 400 grams Water d'eau. 350 grams Bread Flour farine à pain. 50 grams Wheat Flour farine de blé. 250 gr Water d'eau.

5

Seattle Pain: October 2013

http://mcglass1995.blogspot.com/2013_10_01_archive.html

Sunday, October 13, 2013. There is no end to it! New day new Bread! 3 year old sponge still hanging in! See and taste what is for Dinner tonight! Cereal at its best! Subscribe to: Posts (Atom). There is no end to it! Seattle, Washington, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

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mcglass1995.blogspot.com

Seattle Pain

Sunday, October 13, 2013. There is no end to it! New day new Bread! 3 year old sponge still hanging in! See and taste what is for Dinner tonight! Cereal at its best! Monday, April 4, 2011. Throw it ALL away and start all over. That is what I needed to do! First thing I needed was a new levain to work with. I incorporated William Alexander's. Building a Levain" from his book "52 Loaves". 1/4oz 7gr Fresh Cake Yeast levure fraîche. 400 grams Water d'eau. 350 grams Bread Flour farine à pain. Gently flatten d...

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