Stimpy Profile - (18307179)

cook's profile


Home Town:
Living In: Sierra City, California, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Needlepoint, Hiking/Camping, Reading Books, Music, Painting/Drawing, Wine Tasting
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Squeak and I
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Recipe Reviews 6 reviews
San Francisco Sourdough Bread
Best sourdough I have ever tried. I just use dried milk powder as a substitute and it works out great!

3 users found this review helpful
Reviewed On: Jan. 25, 2011
German Rye Bread
This is fabulous. Great for those who don' care for the version with caraway.

4 users found this review helpful
Reviewed On: Jan. 25, 2011
Oatmeal Bread I
I am a bread baking fiend, and this one really fell a bit short in my book. First of all, it really, really needs more salt. Or, use a finer grain salt, like pickling salt. After I made this as it was, it had no flavor. Texture, yes. Egg sizes vary and you should try and use powdered eggs and cut the amount to one eggs worth. I would reccomend mixing 2 cups of flour with the warm wetworks and add the yeast. let it sit for about 20 minutes then start adding the rest of the flour. I make a lot of Rye and pumpernickel, and so the molasses concept didn't bother me. However, to speed the rising, I would definitely switch it to dark corn syrup or a honey mix. It make s a slightly lighter consistancy.

3 users found this review helpful
Reviewed On: Jan. 18, 2011
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