Comments on: Bread Basics http://jugalbandi.info/2007/02/bread-basics/ primal paleo vegetarian vegan indian food blog photography travel, gardening, nutrition, fitness, athlete, click photo contest event, Tue, 20 Dec 2011 23:54:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dibs http://jugalbandi.info/2007/02/bread-basics/comment-page-1/#comment-31022 Dibs Mon, 27 Oct 2008 23:59:59 +0000 http://jugalbandi.info/2007/02/bread-basics/#comment-31022 Love this write up, and the bombay pav as well! Just baked yesterday and blogged about it as well :-) Thank you! Love this write up, and the bombay pav as well! Just baked yesterday and blogged about it as well :-) Thank you!

]]> By: lakshmi http://jugalbandi.info/2007/02/bread-basics/comment-page-1/#comment-24619 lakshmi Sun, 06 Jul 2008 16:22:48 +0000 http://jugalbandi.info/2007/02/bread-basics/#comment-24619 thanks bee. will try your suggestion next time. i was wondering if i was doing something drastically wrong since the pics accompanying the recipes seem to have been scored very well!! thanks bee. will try your suggestion next time. i was wondering if i was doing something drastically wrong since the pics accompanying the recipes seem to have been scored very well!!

]]> By: lakshmi http://jugalbandi.info/2007/02/bread-basics/comment-page-1/#comment-24598 lakshmi Sun, 06 Jul 2008 10:07:59 +0000 http://jugalbandi.info/2007/02/bread-basics/#comment-24598 I have one thing about breads that's nagging me - how does one score bread? I don't have an issue with scoring if the dough is fairly firm. But how does one do it for doughs that are loose - example. I've made these poolish baguettes they turned out nice with a wonderful flavour et al but I just seem to score them!!! I use a serrated knife, 45 degrees - any ideas? <em>loose bough can't be scored. bake it for five minutes or until it firms up a bit and then score it. - b. </em> I have one thing about breads that’s nagging me – how does one score bread? I don’t have an issue with scoring if the dough is fairly firm. But how does one do it for doughs that are loose – example. I’ve made these poolish baguettes they turned out nice with a wonderful flavour et al but I just seem to score them!!! I use a serrated knife, 45 degrees – any ideas?

loose bough can’t be scored. bake it for five minutes or until it firms up a bit and then score it. – b.

]]> By: Whole-Grain Idlis and Podi » jugalbandi http://jugalbandi.info/2007/02/bread-basics/comment-page-1/#comment-978 Whole-Grain Idlis and Podi » jugalbandi Mon, 16 Apr 2007 06:21:29 +0000 http://jugalbandi.info/2007/02/bread-basics/#comment-978 [...] this house, however, it’s a different story. On the coldest winter day, the Yeast Goddess has been kind to us when it comes to bread. With the wild yeast in idli, however, it’s a different [...] [...] this house, however, it’s a different story. On the coldest winter day, the Yeast Goddess has been kind to us when it comes to bread. With the wild yeast in idli, however, it’s a different [...]

]]> By: Suma Gandlur http://jugalbandi.info/2007/02/bread-basics/comment-page-1/#comment-105 Suma Gandlur Sun, 25 Feb 2007 00:28:06 +0000 http://jugalbandi.info/2007/02/bread-basics/#comment-105 :-) :-) :-) That's how I am after reading this.Waiting for the recipes. :-) :-) :-)

That’s how I am after reading this.Waiting for the recipes.

]]>