Page 2 - Bread Baker News Today

I tried Peter Reinhart's starter from Bread Baker's Apprentice. After 24 hours it was just slightly expanded. I added the additional flour and water as instructed, and it went wild (no pun). In the morning it had more than doubled, blown off the plastic, and run out on the counter. I threw out about half of it and fed the rest. Trying to slow it down, I used 2.5 oz. water and

I have been making baguettes using a new-to-me recipe, the French Bread recipe in Peter Reinhart's book The Bread Baker's Apprentice (15th Anniversary Edition). This is my second attempt at this recipe. The first bake turned out reasonably well. The recipe calls for four "stretch and fold" operations at 30 minute intervals. You grab the end of the dough, pull and fold it 2/3

Bellefonte Bread Baker and Acadian Consignment both launched in Centre County during the pandemic offering zero-contact services.

I made this bread and it turned out great! Even though it hardly rose after I rolled it out to add the cinnamon sugar swirl. Oh well, one loaf had walnuts and the other without but both were good, sweet, and extra tasty toasted. 

Been a while since I had some bagels and have been craving them, so it was clearly time to revisit this wonderful recipe from Peter Reinhart in the Bread Baker's Apprentice. I've done this at least 2 or 3 times in the past always going with the poolish and commercial yeast version. I figured it was time to try the full sourdough version.RECIPE AND CALCULATIONS HEREOne of the

Bread consumers in Tamale in the Northern region are worried about the increment in the price of a loaf bread. According to them they use to buy the smaller size of breads at GHc3 and it has now bene increased to GHc5 and the big size was GHc6 is now…

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Heres where to get a top-notch artisan loaf near home in Central Jersey with these renowned bakeries.

In 2019, Travis Brecher founded Creature Bread, a wholesale bakery in Mill River, a village of New Marlborough. But please dont come knocking. The bread isnt sold at the bakery

Hello all,I've been diving deeper into baker's math and sourdough bread, and I have a question about how to calculate levain percentage. I've been reading Flour, Water, Salt, and Yeast by Ken Forkish as well as The Bread Baker's Apprentice by Peter Reinhart, and I've noticed that there are different ways to calculate baker's percentages. These different methods, as I