Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Sat, 23 Jul 2016 19:20:15 +0000 hourly 1 Comment on Bread Scoring with the Lame by Weekend Bakers http://www.weekendbakery.com/lame/comment-page-1/#comment-648269 Sat, 23 Jul 2016 19:20:15 +0000 http://www.trifles.nl/?page_id=1166#comment-648269 Thank you Ernie, much appreciated!

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Comment on Video: Making & Baking Classic French Croissants by Weekend Bakers http://www.weekendbakery.com/posts/video-making-baking-classic-french-croissants/comment-page-1/#comment-648268 Sat, 23 Jul 2016 19:19:33 +0000 http://www.weekendbakery.com/?p=8251#comment-648268 Take your time and make sure you read the recipe carefully before starting. That way you have the best chance at a good result.

Happy baking

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Comment on Recipe for 80% hydration baguette by uyen http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/comment-page-4/#comment-648267 Sat, 23 Jul 2016 06:52:44 +0000 http://www.weekendbakery.com/?p=4348#comment-648267 Can I add black sesame seeds and black sesame paste into the dough?

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Comment on Classic French croissant recipe by Maria http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648266 Sat, 23 Jul 2016 04:58:20 +0000 http://www.weekendbakery.com/?p=11641#comment-648266 Hello can we freeze the croissants and when is the best time to do it? Thank you in advance

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Comment on Ficelle with sourdough by tasteaholics http://www.weekendbakery.com/posts/ficelle-with-sourdough/comment-page-1/#comment-648265 Wed, 20 Jul 2016 15:24:11 +0000 http://www.weekendbakery.com/?p=17627#comment-648265 Great looking bread! I’ve been itching to bake a new type of bread and I might try this. Thanks for sharing the recipe

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Comment on Classic French croissant recipe by Nada http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648264 Wed, 20 Jul 2016 12:33:03 +0000 http://www.weekendbakery.com/?p=11641#comment-648264 Just made croissants , they are great . Taste is fabulous
Thank you the recipe and detailed explanation

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Comment on Recipe for 80% hydration baguette by Guy http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/comment-page-4/#comment-648263 Wed, 20 Jul 2016 12:05:41 +0000 http://www.weekendbakery.com/?p=4348#comment-648263 Hi!
I would like to replace the 3g of instant yeast for the poolish with some of my (whole wheat) sourdough starter. How many grams of sourdough starter should I use instead of the instant yeast?

I really appreciate your website and your passion for baking!

Kind regards,

Guy

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Comment on De beste molens voor je meel by Weekend Bakers http://www.weekendbakery.com/posts/de-beste-molens-voor-je-meel/comment-page-1/#comment-648262 Wed, 20 Jul 2016 08:17:06 +0000 http://www.weekendbakery.com/?p=15775#comment-648262 Dankjewel Annieke, we zullen deze molen toevoegen aan het overzicht!

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Comment on Making your own diastatic malt by Weekend Bakers http://www.weekendbakery.com/posts/making-your-own-diastatic-malt/comment-page-1/#comment-648261 Wed, 20 Jul 2016 08:16:05 +0000 http://www.weekendbakery.com/?p=14379#comment-648261 Thank you Steve, for sharing this with us. Excellent!

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Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-648260 Wed, 20 Jul 2016 08:14:09 +0000 http://www.trifles.nl/?p=1272#comment-648260 Thank you for your additions and sharing your excellent knowledge!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648259 Wed, 20 Jul 2016 08:08:28 +0000 http://www.weekendbakery.com/?p=11641#comment-648259 Hi Tay,
You can use the lamination process as described. You make the same dough, but you leave out the yeast and sugar. There is no proofing involved of course, you can make it and use it in one day.

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Comment on Ficelle with sourdough by Weekend Bakers http://www.weekendbakery.com/posts/ficelle-with-sourdough/comment-page-1/#comment-648258 Wed, 20 Jul 2016 08:04:48 +0000 http://www.weekendbakery.com/?p=17627#comment-648258 Hope it turned out great Fadel!

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/comment-page-2/#comment-648257 Wed, 20 Jul 2016 08:03:50 +0000 http://www.weekendbakery.com/?page_id=9521#comment-648257 Hello Jon,
Thank you for sharing your story with us. Seems you where there making real bread, when many people where on the path to more and more factory bread. If you want to drop us a line do so via www.weekendbakery.com/contact-us/
We still use our Alpha with only one speed. We love your word Artisinoid!

Yes we live in a strange world and try to keep a healthy balance between sympathy and compassion for other people, caring about what goes on in the world and still enjoy our live with friends and family, doing the things we love most, like baking bread of course and sharing it.

All the best.
Greetings from Holland,

Ed & Marieke

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Comment on Video: Baking Pain Rustique – The Movie by Weekend Bakers http://www.weekendbakery.com/posts/baking-bread-the-movie/comment-page-2/#comment-648256 Wed, 20 Jul 2016 07:49:52 +0000 http://www.trifles.nl/?p=1430#comment-648256 Hello Joy,
We use strong flour of around 12.5% protein, organic and stone milled.

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Comment on Video: Baking Pain Rustique – The Movie by Joy http://www.weekendbakery.com/posts/baking-bread-the-movie/comment-page-2/#comment-648255 Wed, 20 Jul 2016 07:43:44 +0000 http://www.trifles.nl/?p=1430#comment-648255 do you use strong flour (more than 12% protein) or medium strength (11.5 – 12% protein) for your free form loaves?

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Comment on Video: Baking Pain Rustique – The Movie by Joy http://www.weekendbakery.com/posts/baking-bread-the-movie/comment-page-2/#comment-648254 Wed, 20 Jul 2016 07:22:06 +0000 http://www.trifles.nl/?p=1430#comment-648254 Awesome!

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Comment on Understanding flour types by Babs Ange; http://www.weekendbakery.com/posts/understanding-flour-types/comment-page-2/#comment-648253 Tue, 19 Jul 2016 17:38:11 +0000 http://www.weekendbakery.com/?p=12707#comment-648253 I have found your web site and, right away, I found it helpful. Living in the U.S and baking European breads, it is difficult to figure out, which flour matches the European description. I have found some sources, like from King Arthur, but your comparison on the very first page is much more comprehensive.
By the way, I found your web site looking for a source in the U.S. for the Farina di Grano Tenero type 2 flour.
So far — NO Luck!
Sincerely,

Babs Angel

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Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-648252 Tue, 19 Jul 2016 07:06:28 +0000 http://www.trifles.nl/?p=1272#comment-648252 Thank you Fadel, glad they are useful.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648251 Tue, 19 Jul 2016 07:05:48 +0000 http://www.weekendbakery.com/?p=11641#comment-648251 Hello Gabby,
We never use a sheeter, but we encourage you to try the recipe at least a few times as we describe it. If you read the comments right below yours, for Susan, a little further down for Nathan and others too, you will recognize the same challenges and all the tips and answers are hopefully useful to you too.

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Comment on A baker’s dozen: Our 12 plus 1 best baking tips! by Weekend Bakers http://www.weekendbakery.com/posts/a-bakers-dozen-our-12-plus-1-best-baking-tips/comment-page-1/#comment-648250 Tue, 19 Jul 2016 06:56:44 +0000 http://www.weekendbakery.com/?p=16145#comment-648250 Hello Jon,
I have never heard this story before, thank you for sharing! It very much sounds like my own grandfather who was a very kind and giving baker.

Marieke

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