Well Iām up for more of everything š. But I would love a focus on some new techniques like tangzhong with or without sourdough involvement. Also I need a better understanding of hydration and whole grain flours. I know there is a general formula I would like more recipes that use the formula so I can use it more. Merry Christmas Andrew and Happy New Year!šš„³
I think these are already percolating, so I'll just say I hope to see them soon: sourdough naan and milk bread. And more discard recipes? Maybe in the interim a MMOT dedicated to discard ideas?
Happy holidays and best wishes for a bright new year!
Not sure whether it's possible to make this happen, but I would love to see more reports from subscribers/bakers on this thread, touting both successes and (especially) difficulties. I'm as repelled by most online comment threads as the next person, but I have a few exceptions, and I find comments on cooking/baking sites to be incredibly useful--things to watch out for, great or terrible substitutions, etc.
Iām looking forward to more of everything, too! Iād love to see some recipes for other sourdough flatbreads. Iām also enjoying hearing/learning from other Wordloafers with MMOT. Happy New Year to all!
I would love to see more creative sourdough and whole grain bread recipes. International breads are also popular in my house. Dying to get my hands on your upcoming chocolate sour cherry sourdough recipe!
Agree with all of the comments thus far. Would like to be able to purchase a recorded class on video with a recipe guide for classes I cannot attend due to my work schedule. I feel bad taking a spot as a "no show." Hydration for whole grain flours is challenging. Merry Christmas and Happy Holidays to everyone. Have enjoyed all the recipes so far.
i'd love to see more of the *why&how* . all your details and notes about the chemistry and physics of how things come together are fantastic, interesting, and so informative! as a new subscriber, there are so many explainations/thoughts/notes with your recipes as to what could change, or should ... widens and wisens the way i approach recipes.
cheers to your work.!!
its become a bit of a tradition for me to squirrel away a chunk of last year's stollen, just to pull it out and marvel at how perfect is remains a year later (and how i wish i could make it like my cousin can!) ....i i toast a slice to wordloaf.
Not thread specific, but I finally got around to trying the Sicilian slab pizza this past Sunday with much success! I actually ended up bringing the dough to work with me to get in all the folds, but it was well worth it for that flavorful, pillowy while simultaneously crispy crust!!! Definitely a new one in the pizza rotation (especially since I still haven't replaced my pizza stone with a steal. rip.) I was also inspired by the thread on braiding technique from last week and made a couple challah - one as a hosting gift and the other for me to have around sprinkled with everything bagel seasoning. I would definitely love to learn more creative ways to shape loaves and just generally be innovative with aesthetics!
Well Iām up for more of everything š. But I would love a focus on some new techniques like tangzhong with or without sourdough involvement. Also I need a better understanding of hydration and whole grain flours. I know there is a general formula I would like more recipes that use the formula so I can use it more. Merry Christmas Andrew and Happy New Year!šš„³
I'd love a sandwich loaf with the heart of an "artisan loaf" or an explanation as to why you shouldn't just throw "the loaf" into a pullman pan
I think these are already percolating, so I'll just say I hope to see them soon: sourdough naan and milk bread. And more discard recipes? Maybe in the interim a MMOT dedicated to discard ideas?
Happy holidays and best wishes for a bright new year!
Not sure whether it's possible to make this happen, but I would love to see more reports from subscribers/bakers on this thread, touting both successes and (especially) difficulties. I'm as repelled by most online comment threads as the next person, but I have a few exceptions, and I find comments on cooking/baking sites to be incredibly useful--things to watch out for, great or terrible substitutions, etc.
Iām looking forward to more of everything, too! Iād love to see some recipes for other sourdough flatbreads. Iām also enjoying hearing/learning from other Wordloafers with MMOT. Happy New Year to all!
I would love to see more creative sourdough and whole grain bread recipes. International breads are also popular in my house. Dying to get my hands on your upcoming chocolate sour cherry sourdough recipe!
Agree with all of the comments thus far. Would like to be able to purchase a recorded class on video with a recipe guide for classes I cannot attend due to my work schedule. I feel bad taking a spot as a "no show." Hydration for whole grain flours is challenging. Merry Christmas and Happy Holidays to everyone. Have enjoyed all the recipes so far.
i'd love to see more of the *why&how* . all your details and notes about the chemistry and physics of how things come together are fantastic, interesting, and so informative! as a new subscriber, there are so many explainations/thoughts/notes with your recipes as to what could change, or should ... widens and wisens the way i approach recipes.
cheers to your work.!!
its become a bit of a tradition for me to squirrel away a chunk of last year's stollen, just to pull it out and marvel at how perfect is remains a year later (and how i wish i could make it like my cousin can!) ....i i toast a slice to wordloaf.
Not thread specific, but I finally got around to trying the Sicilian slab pizza this past Sunday with much success! I actually ended up bringing the dough to work with me to get in all the folds, but it was well worth it for that flavorful, pillowy while simultaneously crispy crust!!! Definitely a new one in the pizza rotation (especially since I still haven't replaced my pizza stone with a steal. rip.) I was also inspired by the thread on braiding technique from last week and made a couple challah - one as a hosting gift and the other for me to have around sprinkled with everything bagel seasoning. I would definitely love to learn more creative ways to shape loaves and just generally be innovative with aesthetics!