AFN Baking (breads n things)

  • MOTM rules:
    - When submitting phase opens, you are authorized to upload up to a maximum number of medias (configured by the admin).
    - Once submitting phase ends, voting phase starts and you will be able to vote for your preferred media.
    - At the end of the voting phase, the winner will be awarded !

Mañ'O'Green

Retired to watch the grass grow.
Staff member
Global Moderator
Sep 15, 2016
7,409
30,495
30
California
Currently Smoking
Dabs of Rosin.
@Duggy Damn those meat pies look top shelf :thumbsup:.

Here is an update on the Sourdough English Muffins, they have made it to the top shelf. What I believe has happened some of the lactobacillus sanfranciscensis survived the skillet cooking. I threw a dozen or more in the freezer and a dozen or so in the fridge in a zip-lock bag. Well the ones in the frig are ageing to the most wonderful sourdough English muffin I ever tasted. It is the flavor I was hunting for. Oh boy what about the other 30 famous strains I have not tasted. They can wait in line while I savor this one.:cooldance:
 

Mañ'O'Green

Retired to watch the grass grow.
Staff member
Global Moderator
Sep 15, 2016
7,409
30,495
30
California
Currently Smoking
Dabs of Rosin.
Good Morfnoevight fellow bakers! I am at it again (I told you I should not get started). I am baking a loaf of Sourdough Rye Bread in the machine as I type. I am also on the second day of making Artisan Sourdough Loaves. This time I did not forget the Whole Wheat like I did last time. The dough is much better and I am able to knead minimally. I am going to leave the loaves in the refrigerator longer than last time and allow it to warm an hour and 15 minutes before I bake them tomorrow. Trying to get just a little more rise in the oven.

I have discovered that these Artisan Loaves keep very well in the refrigerator just wrapped in plastic wrap; over 2 weeks without problems.
Pictures later.