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So, it's about to happen and I'm all psyched. My Baker set up a telescope for me too look at it and he even got a sun filter so the light won't burn through my crust.

So what happens if the...

I agree. Too much brightness dries me out faster.

Sorry to hear about getting married ;) , but congrats on sending one into the oven. Just remember the little rounds are done when they start puffing up and getting a little crusty on the edges.

Well I think it might be a little weird that I got ripped apart by a bunch of kids armed with butter on Saturday and I magically emerged from the oven again today...

Otherwise, my superior yeast...

I thought I got "raptured", but it turned out I was attacked by a mob of small children that smelled my wholesome goodness on my baker's cooling rack. Fortunately I'm back now. :)

heh... paging frenchie...

Hi everyone, :) I come around occasionally when my baker has the time to make me and then plug me in. Otherwise my superior yeast cultures sit in their plastic jar in a dormant state in the back of...

I think it was the power of 10-10-10 :)

<finally responds to initial flame bait with typical aristocratic charm only my superior yeast cultures can provide/>

With this image of "italian breads" I still don't see where any of the wider, straight loaves on frenchie's avatar look anything like what's pictured here. You may also want to note that frenchie's...

With the primary ingredients being dough, butter (a LOT of butter), plenty of sugar and some cinnamon, cinnamon rolls can be quite tasty. They're certainly not healthy in the least bit, but tasty...

I think you may be mistaken. Frenchie's avatar is a cluster of french baguettes and certainly doesn't look like any oily italian ciabatta squares.

You really shouldn't mock my cousin Pumpernickel (who is also traditionally made with superior sourdough yeast cultures). He's got a victory-over-the-french complex that goes past the franco-Prussian...

Do I really need to? As I already have superior yeast cultures, flavor, and a natural resistance to mold and staling that frenchbread could only dream of, I'd rather not degrade myself with such...

Sorry I was in between bakings for this discussion; my baker was busy putting up a new 6.4kW solar array on the bakery so now it's a "green" bakery". :D

Clearly little frenchie is totally baked...

You can also try this recipe from the egullet website: http://forums.egullet.org/index.php?/topic/27634-sourdough-bread/

My baker started with this recipe and learned a lot about different aspects...

Just curious, are you using a pan or a banneton for your proofing? My baker has this linen-lined banneton for me and works fantastic when making rounds like me.

First of all, congratulations on getting some of Carl's Starter! Now to get more sour flavor out of your dough, you may want to add these adjustments to your baking procedure:

1) Spike your...

I remember getting into some rather toasty discussions with frenchbread...

You'd probably be able to get me to show up, though I'd have to think it's probably Leon.

Hey! Respect your elders you young little whippersnapper!

My superior yeast cultures are far older than I let on, but this is my symbolic birthday (when we fought the kaiser rolls to liberate...

I'm naturally bald, but if you wait a few weeks I'll have an awesome blue-green afro.

Pain is frenchie for bread, so they are saying it's a "bread danish". A lot of recipes you'll see out there will have something like "petit pain", as that is generally how they label their pastry. ...

I prefer myself with stone-ground brown mustard.

This is one of the main reasons I don't drink coffee.