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Showing content with the highest reputation on 12/22/2015 in all areas

My First Brioche

Rak, it just takes occurred to me about the yeast I use, it Fleischmann's Bread Machine yeast. That is what is on the label. I like it a lot even though I never use a bread machine.
- December 22, 2015
1 point
My First Brioche

Not the baker that MacKenzie is (we're not worthy! ), but the flour can often make a difference. I'm a King Arthur flour fan. I have pizza flour, pasta flour, and bread flour in addition to the AP everyday flour.
- December 22, 2015
1 point
My First Brioche

Rak, Robin Hood makes a bread flour. I think you would be able to find it at any supermarket. I think it had a little more gluten than the regular all purpose flour they make but I'm not sure maybe they have just added a bread enhancer to the regular flour. All purpose will work though.
- December 21, 2015
1 point
My First Brioche

Rak, things are a lot easier for me at least if I use weight measurements. I hope you have a scale that measures grams.
- December 21, 2015
1 point
Canadian Bacon

Canadian bacon is coming along, it is out of the cure and into the fridge until tomorrow. I'm hoping to be able to smoke it then. There is a second piece on another shelf. In the meantime I cut off some loose pieces for a taste test, gooood and should be even better after smoking. Also made another perfect KK loaf of sourdough bread this morning.
- October 28, 2015
1 point