Comments on: Rookie Leftovers http://www.breadtopia.com/2009/05/21/rookie-leftovers/ Bread Baking Instructional Videos and Baking Supplies. Wed, 17 Mar 2010 01:54:45 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Hi!!! http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-40097 Hi!!! Thu, 17 Dec 2009 01:46:01 +0000 http://www.breadtopia.com/?p=612#comment-40097 Love your site and have recommended it to many people already. I haven't been able to find any information on converting existing recipes to no knead recipes on your site or elsewhere....of course I could have totally missed it. I was hoping you could lead me in the right direction or provide some insight. By the way, I just put in an order at the beginning of the week and should be getting it on Friday (can't wait!!!). You are right, your prices are very competitive. I'm already getting my second list going! Thank you!! Love your site and have recommended it to many people already.

I haven’t been able to find any information on converting existing recipes to no knead recipes on your site or elsewhere….of course I could have totally missed it. I was hoping you could lead me in the right direction or provide some insight.

By the way, I just put in an order at the beginning of the week and should be getting it on Friday (can’t wait!!!). You are right, your prices are very competitive. I’m already getting my second list going!

Thank you!!

]]> By: Susanne http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-38684 Susanne Thu, 29 Oct 2009 17:02:29 +0000 http://www.breadtopia.com/?p=612#comment-38684 I had a good giggle when i read about the rocky left over ;) thank you for that. if you have left over bread, which really rarely happens here since i'm baking, you might want to try bread soup. here is one variation from south germany cut 3.5 ounce bacon and one big onion and sir in a pot (bacon should have enough fat for siring) cut 8 slices of old bread in cubes and add to the onion bacon mix and add 35 ounce water. for taste add caraway, salt and pepper a sweet variation from north germany where i'm coming from ;) soak old whole grain bread in water, gently press out any excess of water. add 1/2 cup cream and 35 ounce butter milk. bring to a boil add soaked raisins. for taste a bit honey and lemon juice. you can also use left over bread in cooking for sauce making. sauce will get tasty and creamy I had a good giggle when i read about the rocky left over ;)
thank you for that.
if you have left over bread, which really rarely happens here since i’m baking, you might want to try bread soup.

here is one variation from south germany
cut 3.5 ounce bacon and one big onion and sir in a pot (bacon should have enough fat for siring)
cut 8 slices of old bread in cubes and add to the onion bacon mix and add 35 ounce water. for taste add caraway, salt and pepper

a sweet variation from north germany where i’m coming from ;)
soak old whole grain bread in water, gently press out any excess of water.
add 1/2 cup cream and 35 ounce butter milk. bring to a boil add soaked raisins.
for taste a bit honey and lemon juice.

you can also use left over bread in cooking for sauce making. sauce will get tasty and creamy

]]> By: Breadtopia http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-38182 Breadtopia Mon, 05 Oct 2009 17:58:15 +0000 http://www.breadtopia.com/?p=612#comment-38182 Hi Jill, Does your starter rise when you feed it? If your sourdough starter doubles in volume when you feed it well, then you stand a much better chance of the bread rising well too. Hi Jill,

Does your starter rise when you feed it? If your sourdough starter doubles in volume when you feed it well, then you stand a much better chance of the bread rising well too.

]]> By: JIll http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-38173 JIll Sun, 04 Oct 2009 22:54:24 +0000 http://www.breadtopia.com/?p=612#comment-38173 I am having problems with my sourdough bread raising. The loaves are small and not like the picture's. Any suggestions? I am having problems with my sourdough bread raising. The loaves are small and not like the picture’s. Any suggestions?

]]> By: pstokstad http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-36276 pstokstad Fri, 26 Jun 2009 02:15:29 +0000 http://www.breadtopia.com/?p=612#comment-36276 What it means is that: compared with the first two darkly tanned loaves (cooked a bit too dark) this one was light and lovely I have a poetic license -RB What it means is that:

compared with the first two darkly tanned loaves (cooked a bit too dark) this one was light and lovely
I have a poetic license

-RB

]]> By: HappyT http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-36269 HappyT Thu, 25 Jun 2009 20:16:24 +0000 http://www.breadtopia.com/?p=612#comment-36269 How can there be "blue-eyed, blond" bread? Does that mean it's a northern European recipe, rather than Italian, or whatever? How can there be “blue-eyed, blond” bread? Does that mean it’s a northern European recipe, rather than Italian, or whatever?

]]> By: Breadtopia http://www.breadtopia.com/2009/05/21/rookie-leftovers/comment-page-1/#comment-35653 Breadtopia Fri, 22 May 2009 00:17:01 +0000 http://www.breadtopia.com/?p=612#comment-35653 There's an outside chance that I'm slightly biased here, but that's some dang funny stuff. There’s an outside chance that I’m slightly biased here, but that’s some dang funny stuff.

]]>